Biscuit-Topped Apple Cobbler

Preheat the oven to 400°F.

In large bowl, toss apples with 1/2 cup honey, arrowroot, lemon juice, cinnamon, nutmeg, cloves and 1/4 teaspoon of the salt.

Mix well, using your hands to completely coat the apples.

Spoon mixture into 9- or 10-inch deep-dish pie plate.

In a large bowl, combine flour with baking powder and remaining 1/2 teaspoon salt.

Drizzle remaining tablespoon of honey along with the oil over the flour mixture, cutting them in with a fork or pastry blender until the dough resembles small peas.

Add milk, stirring to make a soft, moist batter.

Using a tablespoon, drop small amounts of biscuit dough evenly over the top of the cobbler.

Bake for 10 minutes, then reduce heat to 350°F and continue to bake for 30 to 45 more minutes or until apples are tender and bubbly, and dough is golden brown.

Cool on a wire rack before serving.