Monday, June 6, 2016

Dutch Oven Cobbler

As summer approaches, I thought I'd share one of my all time favorite dutch oven desserts: COBBLER.
This recipe is SO EASY, making it perfect for camping or backyard BBQ's.  Fill with whatever fruit you desire (peaches and raspberries below), top with a sprinkling of cake mix, butter, and sprite.  Delicious!  The best part about this recipe is that you can't really mess it up.  Don't worry so much about proportions and measuring; just dump it in and put the lid on.  You wont be disappointed!
Dutch Oven Cobbler
Recipe from Sandy Bishop

6-8 c. chopped fruit of choice (I almost always use 2 quarts of bottled peaches)
1 boxed cake mix; white, yellow, chocolate, whatever you prefer.
1/4 c. butter
1 can sprite or 7-up

In a 12" dutch oven, layer the bottom with fruit (drained, if using canned).
Open a boxed cake mix and sprinkle the contents over the fruit (do not make the cake as directed, just use the powder in the mix).
Cut thin strips of butter and layer pieces over the cake mix.
Carefully pour 1/2 - 1 full can of sprite over everything.  You want it to be moist on the bottom, and dry on the top.

For Briquette cooking: 
10 coals on the bottom
14 coals on the top
Bake for 30-45 minutes, until fruit is bubbling up in places and the cake is browned on the top.

Or you can bake it in a 350 degree oven for 30-45 minutes.

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