Cherry Cobbler

Directions

1. 1
   In a medium bowl, combine the cherries, agave nectar, arrowroot, vanilla, and 1 teaspoon of the salt.
2. 2
   Toss together until the cherries are completely coated.
3. 3
   In a mixing bowl, whisk together the flour, baking powder, evaporated cane juice, and the remaining teaspoon salt.
4. 4
   Add the oil and cold water to the dry ingredients and stir to make a dough.
5. 5
   If it is too dry, add more water, 1 tablespoon at a time, until a moist, sticky dough is achieved.
6. 6
   Spread plastic wrap on the counter and sprinkle it with spelt flour.
7. 7
   Place the dough on the plastic wrap and shape it into a 3-inch-thick flattened disk.
8. 8
   Wrap the dough tightly and refrigerate for at least 10 minutes, and up to 3 days, before using.
9. 9
   Preheat the oven to 325F.
10. 10
    Brush eight 6-ounce ramekins with oil and set aside.
11. 11
    Cover your work surface with parchment paper and sprinkle it heavily with spelt flour.
12. 12
    Dredge the dough through the flour until it is completely covered.
13. 13
    Use a rolling pin to roll the dough out to form a 1/4-inch-thick circle about 8 inches in diameter.
14. 14
    Use a sharp knife to cut 1/2-inch-wide strips.
15. 15
    Fill the prepared ramekins about three-quarters full with the cherry filling.
16. 16
    Arrange the dough strips decoratively over the filling.
17. 17
    Brush the strips with oil and sprinkle with evaporated cane juice.
18. 18
    Place the ramekins on a baking sheet.
19. 19
    Bake the cobblers on the bottom shelf for 20 minutes, until the crusts are golden and flaky.
20. 20
    Let the cobblers stand for 15 minutes; serve warm.
21. 21
    To store leftovers, cool the cobblers completely, then cover with plastic wrap and store at room temperature for up to 3 days.