Recipe: fruit and cake cobbler
Fruit and Cake Cobbler
2 cans fruit pie filling or three cans of fruit in syrup (peaches)
1 (18.25 ounce) box cake mix
Eggs and oil and water as needed according to cake mix instructions
* If using fruit in syrup, drain off and retain syrup to use instead of water in the cake mix. Do not pour the syrup into the Dutch oven or cobbler will be runny.
Preheat both Dutch oven and lid on fire while preparing cake mix. Prepare a small bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil residue.
Pour pie filling or fruit slices into hot Dutch oven. They should sizzle. Cover and let fruit heat while you mix cake.
Mix cake according to instructions on box. Substitute syrup, if you have it, for water. When fruit is bubbling, pour cake mix evenly over the top of the fruit.
Cover Dutch oven and add 2 to 3 times as many coals on top as on the bottom. Spread coals evenly over top with a few extra in the middle. Allow to cook about 15 minutes, then check. Move heat around as needed-if edges cooking too fast, slow down bottom heat by removing coals. Do not over heat bottom to avoid scorching and burning fruit. When cake is done by usual testing methods and lightly browned, remove all heat. Oven will keep the cobbler warm until ready to eat.
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