Sunday, November 6, 2011

Pilgrim's Cranberry Apple Cobbler


     This cobbler from Duncan Hines is similar to a dump cake but when you cut the softened butter into the cake mix it becomes more of a streusel like topping.  The original recipe calls for a can of peach pie filling but since I couldn't find it at my grocery store I substituted it with the apple variety.  I baked this in my 10 inch dutch oven with 10 coals in a ring around the bottom and 16-18 on the lid.  After 30 minutes it was golden and bubbly.  If you decide to make this in your larger oven I would suggest doubling the amount of fruit filling but keeping the topping the same.  Really easy and incredibly good, serve it warm from your oven with your favorite ice cream, it's a seasonal winner. 

Pilgrim's Cranberry Apple Cobbler
1 21 oz. can apple or peach pie filling
1 16 oz. can whole berry cranberry sauce
1 18.25 oz. package yellow cake mix (without pudding)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup (one stick) butter or margarine, at room temperature
1/2 cup pecans, optional

     Lightly oil or spray 10 inch dutch oven.
     Combine pie filling and cranberry sauce in large bowl, spread in bottom of prepared oven.
     Combine cake mix and spices in medium bowl.  Cut in butter with pastry cutter or two knives until mixture is crumbly.
     Stir in pecans. 
     Sprinkle over fruit mixture. 
     Bake at 350 degrees for 35-40 minutes or until top is lightly browned and set.
     Cool slightly.  Serve warm with ice cream if desired.

Dump cake like dessert with buttery chunks of streusel topping

Serve with pumpkin ice cream for the perfect fall dessert

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