Yield 1 Cobbler, about 12 Servings
Prep Time 15 Minutes
Total Time 45 Minutes
- 8 Tbsp (1 stick) unsalted butter, cut into 8 slices
- 1 cup Nate’s 100% Pure Honey, divided
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¾ tsp cinnamon, divided
- ½ tsp salt
- 1 cup whole milk
- 1 Tbsp vanilla extract
- 6 peaches, peeled and cut into thick slices
- Vanilla ice cream for topping, optional (but recommended!)
Preheat the oven to 375℉. Place the butter slices in the bottom of a 9 x 13-inch pan, and drizzle with 2 tablespoons of honey. Place in the oven for 3-5 minutes, or until melted and gently bubbling.
In a large bowl, whisk together flour, baking powder, ½ teaspoon of cinnamon and salt. Pour in the milk, vanilla extract and ¾ cup honey. Stir until combined, but don’t overmix.
In a separate bowl, toss the remaining ¼ teaspoon of cinnamon and 2 tablespoons of honey with your peaches. Add the peaches into your pan with the butter, then pour the batter evenly over top.
Bake for 20-25 minutes, or until the cake has set and a toothpick comes out mostly clean.
Serve immediately topped with ice cream. Refrigerate for up to 5 days.