Recipe - Fruit Cobbler (Master Recipe)

1 Box white cake mix; * See
Note 1
2 cn Peach slices in light syrup;
* See Note 2
Or Fresh Fruit; * See Note 3
One half cup Butter or margarine; (one
stick)

OPTIONAL
One half cup Brown Sugar
One half 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 OVERBAKE 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 ounce (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 ounce 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 Three fourths way to top. * Note 4 Overcooking 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: johnrharmon@msn.com

Posted to TNT Recipes Digest by "John R Harmon"
johnrharmon@email.msn.com on Feb 11, 1998