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