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Apple Cherry Cobbler

Bakin Bill Johnson, from IDOS, makes Apple Cherry Cobbler
APPLE CHERRY COBBLER

Crisco to coat Dutch oven  (or spray with Baker's Joy)
1 can cherry pie filling
1 tsp. Almond extract
2 cups apples cored & shredded
¼ cup brown sugar
1 tsp. cinnamon
1 yellow cake mix
3 eggs
1/3 cup canola oil
1¼ cups crushed pineapple
Coat 10 or 12 inch Dutch oven with crisco.

And preheat oven to 350 degrees.
In a medium bowl mix almond extract, cherry pie filling, apples, brown sugar and cinnamon.
Pour into Dutch oven.
In medium size bowl mix cake mix, beaten eggs, oil and crushed pineapple.
Pour into Dutch to cover fruit.
Sprinkle slivered almonds over cake mix.
Place in oven to bake about 30 - 40 minutes or until tooth pick test comes out clean.
For charcoal as your heat source, use 24 coals for a 12-inch Dutch.
Put 8 in a circle under oven and 16 on the lid.
After about 15 minutes of cooking move about ½ coals to center on lid.
Continue to bake until center is completely cooked and cake has pulled away from sides of oven.
Served with whipped cream.
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