Strawberry Apple Cobbler ala Kelly with Burnt Honey Sauce

Main Ingredients
apples white bread cinnamon honey strawberry whipped cream

The finished product!

When Kelly got this challenge, the first thing she said was, “Can you help me with this?” I said, “sure, but I’d like you to take the lead.” She’s never really on her own looked up a recipe or made something by just taking out a cookbook, so this was new to her. She has been helping me cook regularly now but was still a bit unsure on her own, so we worked together. I started discussing how the foods in the recipe could be substituted for other things, like the bread could be flour, the honey could be an ingredient or sauce, and so we started looking at lots of recipes and she really liked this one peach cobbler. We figured we could substitute the bread for the flour and make a crumble topping that way, top it with cool whip (dairy free) and make a side honey sauce and it was a winner. I didn’t do anything without her say so, she added the cinnamon suggestion herself, as well as the apples and vanilla (which weren’t in the recipe). We added a little at a time and tasted to see how “she felt” about it.

My thoughts? I thought the batter was doughy and possibly should have cooked longer, though Kelly and Steven liked it. I LOVED the honey sauce, though Kelly and Steven seemed ambivalent, but I swear it was great – still have it in the fridge and keep throwing it into icecream it’s so darn good. The fruit cobbler itself was sweet and “tasty” – according to Steven, he and Kelly ate it up. I bet we could have used less sugar. So, without further ado, the ingredients:


Strawberry Apple Cobbler ala Kelly with Burnt Honey Sauce



  • 1 pint of strawberries, cut in small quarters
  • one apple, cut in small chunks
  • 1/8 tsp cinnamon
  • 1/2 tsp cornstarch
  • 2 tbs butter
  • 1/2 cup sugar

Cobbler Topping

  • 4 pieces white bread (broken into small bits)
  • 1/4 cup sugar
  • 1/4 cup milk
  • 3 tbs butter

Burnt Honey Sauce

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/8 cup honey
  • 1/8 cup milk (we of course use lactaid)

Cool Whip for a topping


  1. Heat oven to 350 degrees
  2. Mix filling together in a bowl and then heat it up till the fruit becomes soft. (a few minutes)
  3. For the cobbler topping, mix bread, sugar and butter with finger tips, then add the milk (will become wet - I wonder if we should have used less milk and kept the topping more crumbly)
  4. For the honey sauce, mix it all together and boil for a few minutes and then cool slightly
  5. Put the filling into the bottom of a pie dish (I used my clay pampered chef mini casserole), then take the cobbler topping and in clumps put them on the fruit till it nearly covers it. Cook everything for 25 minutes (though maybe next time I'd go to 35 min?), scoop onto plate, put a huge spoonful of coolwhip and layer the honey sauce over all. Enjoy!

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