Due to the especially juicy and tart nature of cherries, I substitute evaporated cane juice for agave in the cobbler topping for this dessert. It adds a stable texture that can stand up to the cherries. This recipe is for individual-size portions—sometimes (okay, often) it’s just fine to indulge this type of selfishness.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
In a medium bowl, combine the cherries, agave nectar, arrowroot, vanilla, and 1 teaspoon of the salt. Toss together until the cherries are completely coated.
Step 2
In a mixing bowl, whisk together the flour, baking powder, evaporated cane juice, and the remaining teaspoon salt. Add the oil and cold water to the dry ingredients and stir to make a dough. If it is too dry, add more water, 1 tablespoon at a time, until a moist, sticky dough is achieved.
Step 3
Spread plastic wrap on the counter and sprinkle it with spelt flour. Place the dough on the plastic wrap and shape it into a 3-inch-thick flattened disk. Wrap the dough tightly and refrigerate for at least 10 minutes, and up to 3 days, before using.
Step 4
Preheat the oven to 325°F. Brush eight 6-ounce ramekins with oil and set aside.
Step 5
Cover your work surface with parchment paper and sprinkle it heavily with spelt flour. Dredge the dough through the flour until it is completely covered. Use a rolling pin to roll the dough out to form a 1/4-inch-thick circle about 8 inches in diameter. Use a sharp knife to cut 1/2-inch-wide strips. Fill the prepared ramekins about three-quarters full with the cherry filling. Arrange the dough strips decoratively over the filling. Brush the strips with oil and sprinkle with evaporated cane juice.
Step 6
Place the ramekins on a baking sheet. Bake the cobblers on the bottom shelf for 20 minutes, until the crusts are golden and flaky.
Step 7
Let the cobblers stand for 15 minutes; serve warm. To store leftovers, cool the cobblers completely, then cover with plastic wrap and store at room temperature for up to 3 days.
