Cherry Honeycomb Cobbler

For an eye-catching twist on cherry crisp, top baked cherries with fresh honey-thyme cookies in a honeycomb pattern.

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Cherry Honeycomb Cobbler

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4.5 by 4 people

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  • Makes: 6 servings
  • Hands On: 30 mins
  • Total Time: 1 hr 20 mins

Cherry Honeycomb Cobbler

Directions

  1. For honeycomb cookies: Preheat oven to 325 degrees F. In a large bowl combine flour, sugar, thyme, and salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse crumbs. Using a fork, stir in honey. Gently knead in bowl until dough holds together.
  2. On a lightly floured surface roll dough to 1/4-inch thickness. Cut dough using a 2-inch hexagon-shape cutter. Place cutouts 1 inch apart on two ungreased cookie sheets. Reroll scraps.
  3. Bake 13 to 15 minutes or until edges are firm and tops are lightly browned. Transfer to a wire rack; cool.
  4. For baked cherries: Increase oven to 400 degrees F. In a 2-qt. baking dish stir together thyme, honey, cornstarch, zest, and juice. Stir in 4 cups cherries. Bake 25 minutes or until thickened and bubbly; remove from oven. Stir in remaining cherries; cool slightly. Top with honeycomb cookies in a honeycomb pattern; serve remaining cookies on the side. Top cobbler with vanilla ice cream, honey, and thyme.

From the Test Kitchen

*

You should have about 6 to 7 cups pitted fresh cherries or thawed, drained frozen cherries.

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Nutrition Facts (Cherry Honeycomb Cobbler)

  • Per serving:
  • 733 kcal ,
  • 28 g fat
  • (17 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 77 mg chol. ,
  • 228 mg sodium ,
  • 118 g carb. ,
  • 5 g fiber ,
  • 75 g sugar ,
  • 8 g pro.
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