I’m continuing with my series on fun ways to transform traditional horse show tail gate and concession eating experiences into a health conscious and even gourmet encounters. I’ve been playing with cutting out as much refined sugar from my diet as possible and seeing that almost everything has sugar or high fructose corn syrup of some sort that’s a bit challenging. This recipe is my cobbler recipe replacing the sugar for honey. When replacing sugar with honey it’s best to use a tad less because honey is naturally sweeter. I do like the dough to be a bit more crisp than this recipe turned out so I might experiment next time with adding some room temp melted butter to the actual dough.

You’ll need a few basic ingredients that you’ll likely have around the house already. In regards to honey, I hear if you eat honey local to your region it can help with any allergies you might have come springtime. So we stock up when possible at the local fruit stands.

Working with frozen fruit is easy but show season is typically spring and summer when lots of great local fresh fruits abound so I prefer to bake with fresh fruit and in this case, local fruit stand peaches and blueberries.

Now I’m not suggesting to go out and spend money on a toaster oven if you don’t already have one but back in the day living at the stable with just the viewing room to prepare food I ended up purchasing a convection toaster oven which does come in handy on hot summer months when I don’t want to pre-heat the full sized oven (which in the summer is almost never) and save a bit on the energy usage as well. I have this toaster oven and it has worked great for me the last 4 years! So pre-heat your oven to 375F.

I put the stick of butter in my baking dish and let it melt inside the preheating oven. Below are the basic ingredients you’ll need.
        1 stick (4 ounces) butter, melted
        3/4 cup honey
        1 cup all-purpose flour
        2 teaspoons baking powder
        1/4 teaspoon salt
        1 cup milk
        1 teaspoon vanilla extract
        4 ripe peaches, peeled, pitted, cubed
        1 cup blueberries
        1/2 teaspoon cinnamon

In a bowl, combine the flour, baking powder, and salt topping with the honey and blend well. Stir in the milk and vanilla until blended. Pour the batter over the melted butter in your baking dish. Toss the peaches and blueberries in and dash the top with 1/2 teaspoon of cinnamon. Bake for approximately 35 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan slightly.

Now for horse show prep, I like to bake in a dish that comes with its own cover and will sit well in the cooler. This is usually an arrival night dessert after a long day of traveling or will keep well until lunch or dinner the next day too.

Enjoy and success in your competitions!