Cake mix cobbler
To make the cobbler you will need
1 quart fruit, juice drained reserving about 1/4 cup juice (we use our home canned peaches or apples)
1 cake mix
12 ounces (1 1/2 cups) liquid. The original recipe calls for a can of soda pop. We quite often use the liquid from the fruit instead.
1 cube (8 Tablespoons) butter
1. Place the drained fruit and the reserved 1/4 cup juice in the bottom of a 9x13 baking dish or in the bottom of a 12 inch dutch oven.
2. Mix the cake mix and liquid together just until moistened. It is good to leave some lumps. When camping we often will use a large gallon size zip top bag to mix the batter, it makes clean up a breeze.
3. spread batter over fruit
4. cut the butter into pieces and dot the top of the cobbler with the butter (see photo below)
5. bake in a 350 oven for about 20-25 minutes until browned and set.
6. If cooking in the dutch oven cook with about 24 charcoal briquettes. 8 on bottom and 16 on top.
An easy way to figure heat for a dutch oven. For a 350 degree temperature you want to take your dutch oven size and double that. This gives you about the number of briquettes needed. You then divide this into thirds one third for the bottom and two thirds for the top.
This is great served warm or at room temperature. When camping we make a cobbler in the evening, whatever is left over makes for breakfast the next morning.
|ready to go in the oven|
|all done and ready to eat|
Looks good! :)ReplyDelete
We just love cobbler, this looks delicious! Have a great St. Patrick's Day and thank you so much for sharing with Full Plate Thursday!ReplyDelete
Come Back Soon,