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.

　　

Ingredients

makes 8 servings

　　3 cups fresh cherries, pitted

　　3/4 cup agave nectar

　　1/3 cup arrowroot

　　1 tablespoon pure vanilla extract

　　2 teaspoon salt

　　2 cups whole spelt flour, plus more for sprinkling

　　1 tablespoon baking powder

　　1/3 cup evaporated cane juice, plus more for sprinkling

　　1/3 cup coconut oil, plus more for the ramekins

　　6 tablespoons cold water

　　

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.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter