Chop apples into bite-sized pieces, place in large bowl, then stir in other filling ingredients. Divide filling between the two prepared pie plates, or evenly spread in the 13x9 inch baking dish.

In the large bowl, whisk together dry crust ingredients. Cut in butter until the pieces are small and fairly well distributed, then stir in the sour cream and honey.

Scoop 1/4 cupfuls of batter over fruit mixture, covering as much of the filling as possible (you should be able to cover it all). Sprinkle with sugar, if desired.

Bake for 35-45 minutes, or until fruit is bubbling and cobbler batter is golden-brown and toothpick comes out clean when inserted in the center. If the cobbler is getting too browned on the edges, and still isn't cooked through in the center, cover the cobbler loosely with tinfoil for the last 10 minutes or so of baking. Let cool for a few minutes before consuming.