Everybody has a sweet tooth. Some people just have a bigger one than others but everyone craves something sweet once in awhile. Cobblers and pies, that's what does it for this beekeeper. And yesterday I had a bad sweet tooth attack. This Cherry cobbler did the trick for me and rescued me from my craving. The soft crust of this cobbler combined with the crunch of baked pecans makes for the perfect topping to one of natures most underrated fruit. The cherry. This gooey desert is just begging to be eaten piping hot with a scoop of rich vanilla ice cream sitting around a family table.
Interesting side note: this recipe originally called for 2/3 cup brown sugar but we substituted honey for it. It is important to remember that when substituting honey for sugar in a baking dish you only need about 2/3 cup honey for every cup of sugar called for. You will also want to make sure you reduce the other liquids in the ingredient list and turn the temperature of the oven down 25 degrees since honey burns faster than sugar.
- 1 (21 ounce) can of cherry pie filling
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/2 cup Southern Wildflower Honey
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans
- 1/3 cp melted butter
- Preheat oven to 350 degrees F. Grease a 2 quart baking dish, pour in the cherry pie filling and spread evenly.
- In a medium bowl mix the flour, oats, honey, sinnamon, and nutmeg. Mix in the melted butter. Spread mixture over the cherries and sprinkle with the chopped pecans.
- Bake in the preheated oven for 35 minutes, or until the topping is golden brown.