by Laredo » Mon Apr 05, 2010 12:18 pm
My beloved's version uses one stick of butter and a half cup sugar.
He doesn't add pineapple to his, though, and his technique is a bit different:
12'' Dutch oven
1 18 oz box yellow cake mix
5 16 oz cans sliced peaches (or pears, apricots, fruit cocktail, or cherries)
1 tbsp each ground ginger, nutmeg and allspice
2 tbsp ground cinnamon
1 stick butter
half cup brown sugar
Rub the butter over the inside of the Dutch oven first to reduce sticking; reserve remainder.
Open one can of fruit. Using a fork, put peaches into the buttered oven, reserving juice in can. Continue with remaining fruit, saving all juice into one can.
Last, open the cake mix carefully. Pour 2/3 of it into an empty can and mix in enough juice to make a pancake-batter consistency. Pour remaining juice over fruit, then batter over the juice and fruit. Mix spices and brown sugar into remaining cake mix (put them in the bag and knead to mix). Pour this over the top of the batter, then dot with remaining butter.
Set Dutch oven out of the wind, over 9 coals with 12 on the lid. Bake 40-45 minutes. Cobbler is done when edges are bubbly and crust light brown on top.
Try this with a mixture of fruit: 3 cans sliced peaches, 1 can pitted cherries, 1 can apricots.
Mopar's what my busted knuckles bleed, working on my 318s...
