Cherry Cobbler Over Coals

Happy Autumnal Equinox!

Lately I’ve been feeling overwhelmed. In response, I am acting on a desire to create simple recipes. I’m thinking simple as in a smaller ingredient list, fewer steps in the method, and reducing reliance on specific appliances or tools. I don’t know if baking could ever really be described as simple, since there’s always loads of dirty dishes to be washed, but we can try. I want to make baking more accessible to us, so that we can all share in the practice more often.

Cherries are on sale at the grocery, holla!, I’m grabbing a couple of pounds…it’s that simple. But now, what to do with them? The obvious handfuls for snacking, but we’ve got pounds of ’em. Cherry pie would be a nice classic, however, pie crust seems daunting to the sleepyhead. My fiance eagerly suggests cobbler; probably the only sweet thing he knows how to make, and is the delicious treat he made for me the day he got down on one knee. My mind strolls to that Sunday, just a few summer months ago, and suddenly it’s settled; We’re having cobbler tonight.

This recipe is made extra special by the deeply delicious Killer Bees Honey , which I generously drizzled over my bowl full of cherries, deepening the burgundy shade of their blushing skin. The distinctive Sourwood Honey bursts upon the palate with a pleasant spiciness, until sweet floral notes and warming clove-like flavors soothe the tongue with a light, lingering sourness. Your heart will be won over by this charismatic honey; please do order a bottle of your own and join me in praise of Killer Bees.

Ingredients

1/2 cup all purpose flour

1/2 cup almond flour

2 tablespoons white sugar, plus a little extra for sprinkling the top

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup buttermilk

4 tablespoons butter, browned and melted

1 teaspoon vanilla extract

1 1/2 pounds sweet cherries, pitted

1 tablespoon corn flour

2 tablespoons honey

1/4 cup sliced almonds

Instructions

Preheat your grill or oven to about 400°F. I used a charcoal grill so that I could enjoy the warm evening outdoors.  It was a fun new experiment too, because I’ve never baked on a grill, and now I’ve got a good dose of confidence and curiosity to continue on.

Butter your cast-iron skillet. Whisk the all purpose and almond flours with sugar, baking powder, cinnamon and salt, in a medium bowl. Fold in the buttermilk, brown butter and vanilla until everything is just combined.

In a separate bowl, toss the pitted cherries with corn flour and honey. Pour the fruit into your cast-iron in a somewhat even layer.

Spoon big, rough dough dumplings on top of the cherries, spacing sorta evenly. Sprinkle the entire dish with sugar and sliced almonds. Cover your dish with aluminum foil and place in the heated grill for 15 minutes. Check on your cobbler by removing the foil and then continue baking for an additional 15 minutes. You’ll know it’s ready when the dough is golden brown and the cherry juices are bubbling.

Let the cobbler cool for a few minutes before serving. It’s super tasty alone, and even more indulgent with a scoop of ice cream. Luckily, I had a pint of homemade peach cream waiting in the freezer.

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Cherry Cobbler

A quick dessert made using seasonal fruit and baked outdoors on a charcoal grill.

Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Author Chrystina

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 4 tablespoons butter browned and melted
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds pitted sweet cherries
  • 1 tablespoon corn flour
  • 2 tablespoons honey
  • 1/4 cup sliced almonds

Instructions

  1. Preheat your grill or oven to about 400°F. I used a charcoal grill so that I could enjoy the warm evening outdoors. It was a fun new experiment too, because I've never baked on a grill, and now I've got a good dose of confidence and curiosity to continue on.

  2. Butter your cast-iron skillet. Whisk the all purpose and almond flours with sugar, baking powder, cinnamon and salt, in a medium bowl. Fold in the buttermilk, brown butter and vanilla until everything is just combined.

  3. In a separate bowl, toss the pitted cherries with corn flour and honey. Pour the fruit into your cast-iron in a somewhat even layer.

  4. Spoon big, rough dough dumplings on top of the cherries, spacing sorta evenly. Sprinkle the entire dish with sugar and sliced almonds. Cover your dish with aluminum foil and place in the heated grill for 15 minutes. Check on your cobbler by removing the foil and then continue baking for an additional 15 minutes. You'll know it's ready when the dough is golden brown and the cherry juices are bubbling.Let the cobbler cool for a few minutes before serving. It's super tasty alone, and even more indulgent with a scoop of ice cream. Luckily, I had a pint of homemade peach cream waiting in the freezer.

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