Cobbler in the regular oven, really?


So apparently you can make a cobbler that isn’t in a dutch oven…who knew?

Last night’s dessert started out as “There is a half a #10 can of apple pie filling leftover from the pack meeting. What are we going to do with this?” How about a caramel apple pie? Or, better yet, caramel apple cobbler!

So off to the store we go. Grab a box of Duncan Hines® Moist Deluxe Caramel Cake Mix, a bottle of Smucker’s® Caramel Sundae Syrup, a container of Edy’s® Slow Churned French Vanilla Ice Cream and some butter. We already had cinnamon sugar at the house.

So we started by mixing in a good amount of the caramel syrup into the can of apple pie filling along with some cinnamon sugar, spread that into the bottom of a 13×9 glass baking dish, then covered the top with the cake mix. Poured the 1-1/3 cups of water over the cake mix and spread around about 2/3 of a stick of butter cut into small cubes. Sprinkled more cinnamon sugar over top of the cake mix and butter. Threw it all into the oven at 375 for about 35-40 minutes and it came out great. Topped it off with a scoop of ice cream and some more caramel sauce, it turned out great!

So trying to convert this recipe to work at the campsite (except for maybe the ice cream) and to use a whole #10 can, I’m thinking it would look like this:

Caramel Apple Cobbler
#10 can of apple pie filling
1 20-oz bottle caramel sundae syrup
4 Tablespoons cinnamon sugar, divided
1 box caramel cake mix
1 stick butter, cut into small cubes
1-1/3 cup tap water

Open the #10 can of pie filling, and stir in half the cinnamon sugar and about half of the caramel sauce. Pour into the bottom of a 12″ dutch oven (lined with parchment paper or aluminum foil if desired). Pour evenly over the top the box of cake mix, then drizzle the water onto the cake mix as evenly as possible. Top with the butter and sprinkle the remaining cinnamon sugar over the top.

Cook at 375 degrees (17 coals on top / 11 on bottom) for 35-45 minutes or until desired doneness of the cake, changing out the charcoal as needed to ensure proper heating.

Serve with a drizzle of the remaining caramel sauce and a scoop of vanilla ice cream (if you can get it to the campsite).

I’m thinking that might have to be one we try out at the winter camp out in January!

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