Yield: 10 Servings
|1||Box white cake mix; * See Note 1|
|2 cans||Peach slices in light syrup; * See Note 2|
|Or Fresh Fruit; * See Note 3|
|½ cup||Butter or margarine; (one stick)|
|½ cup||Brown Sugar|
|½ cup||Instant Oats; Dry|
Preheat oven to 350°F. I use a 13 x 9 cake pan with a removable lid for storage after baking.
1. Add fruit to ungreased pan. 1A. If canned add with juice of can. 1B. If fresh fruit, clean, wash, peel and slice fruit. Add sugar and seasonings to taste or per the instructions of your favorite pie filling but DO NOT ADD ANY OTHER THICKENERS SUCH AS FLOUR OR TAPIOCA. The cake mix flour migrates down and serves to thicken the juice. Reserve all juice and pour back over fruit after adding to the pan. If too dry add enough water or apple juice to make the mixture soupy. Soupy is about how much juice is in a can with the peaches. Too much juice is better than to dry. 1C. Some fillings like Blackberries will make their own juice. I do not add extra liquid to these.
Check the filling mixtures in other cookbooks and adjust the liquid in your filling accordingly.
2. Evenly spread the dry cake mix over the fruit mixture. Dot heavily with butter to get maximum coverage which will increase the "crusting" of the topping. 2A. Optional: Cut brown sugar into butter, then cut in the instant oats. Evenly sprinkle this mixture over the dry cake mix. 2B. Optional: Reserve half of the cake mix, then cut into brown sugar and oats. Sprinkle this mixture over the dry cake mix to get more of a streussel effect.
3. Bake fresh and canned fruit in a preheated oven 30 minutes to 45 minutes. Check after 20 minutes and every 10 minutes after to see how much moisture is left and how much browning the crust has. I prefer juiciness over dryness. 3A. Bake frozen berries etc, for 60 to 75 minutes then check for doneness every 10 minutes as noted above. Bake until juice is bubbling vigorously.
IF YOU OVER-BAKE THIS YOU WILL HAVE A GRADE "B" FRUIT BAR. See * Note 4 This can be in the oven in 10 minutes and is the cobbler recipe I use most cause its good, easy and fast. ~ MAKE IT YOURS! ~ Recipes are not engraved in stone, adjust it to suit yourself.
Serving Ideas : whipped toppings, ice cream, rum sauces, etc.
NOTES : * Note 1 -- 1 lb, 2 oz (524g) box. I Use French Vanilla Pudding Variety Or Sour Cream. I tried it with Chocolate ONCE. Try it for yourself, you may like it. * Note 2 -- 28 oz can (794g) Or see * Note 3. * Note 3 -- Fresh, Frozen Or Canned Blackberries, Cherries, Peaches, Pears, Rhubarb/Strawberry, or your favorite fruit filling. Use enough fresh fruit to fill pan ¾ way to top. * Note 4 -- Over-cooking is the only way you can screw this up. I SUGGEST MAKING CANNED PEACHES FIRST. After a few times you will learn to adjust the cooking time in your oven to your preferred filling, crust and liquid remaining. Remember that the liquid dries up more as it cools. If in doubt, take it out! Tastes good anyway.
Recipe by: john-r-harmon@...
Posted to TNT Recipes Digest by "John R Harmon" <john-r-harmon@...> on Feb 11, 1998