Peach Cobbler


  • extra large peaches, diced
  • 2 Tbsp. 
  • 1 ½ tsp. 
    almond extract
  • 1 tsp. 
    ground cinnamon, divided
  • ¾ cup 
    old fashioned oats
  • ¼ cup 
    whole wheat flour
  • 2 Tbsp. 
    BeeMaid honey
  • 2 Tbsp. 
    unsalted butter, melted


Preheat over to 350F.

Toss the diced peaches, cornstarch, almond extract and ¼ tsp cinnamon until combined. In a separate bowl, mix together oats, flour and remaining cinnamon. Add in the BeeMaid honey and butter, mix. Spread the peach mixture in a greased 8x8 pan and evenly sprinkle the oat crumbs on top. Bake at 350F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours after coming to room temperature before serving to allow the juices to thicken.