The "I Didn't Comment in Another Thread" Thread

[eyeheartawk]

Also, how did I not know about Dutch oven liners until this year?

The ones for crockpots are great too.

WHY DON'T YOU MONSTERS MAKE YOUR GOBBLER IN THAT TOO WHILE YOU'RE AT IT

 

[Ryujin]

The Need to Be Right is the enemy of honest thought.

Also, I happen to like cobbler, especially boysenberry.

Through a gruesome and gradual exposure I have made myself immune to all forms of Boysen.

 

[Deset Gled]

On a serious note, what is the difference between a Cobbler and a "Dump Cake"?

Also, how did I not know about Dutch oven liners until this year?

These sentences seem dangerous together.

 

[Mad_Jack]

Oh, dear Gob, that thread is going to go over well... I foresee it closed within four replies.

 

[CleverNickName]

Peach is the One True Cobbler.

CleverNickName's Peach Cobbler
(You're welcome)

Filling:
2 lbs. frozen peaches, thawed
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Juice of 1/2 lemon
1 Tbsp. corn starch

Crust:
1 cup all-purpose flour
1/2 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. melted butter
1/4 cup boiling water

Topping:
3 Tbsp. white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2-3 Tbsp. rolled oats
2-3 Tbsp. melted butter

Instructions:
1. Combine all ingredients for the filling, and pour into a cast-iron skillet. Bake at 425°F for 15 minutes, or until thickened and bubbly. (Using previously frozen-and-thawed fruit is my trick to help the fruit soften more quickly and evenly in the oven. Also, I'm just kidding about peaches being the One True Cobbler...almost any fruit will work in this recipe.)

2. Combine all ingredients for the crust, and stir until just combined. Drop by the spoonful over the bubbling filling, in a single layer. (Cooking the filling first is my trick to help the crust cook on the bottom. Otherwise you might have a burnt top and gummy dough bottom.)

3. Combine all ingredients for the topping, and scatter over the top of the crust. (This is my trick for having a streusel-like crunch on top.)

4. Return to the oven, and bake for another 30-40 minutes or until the topping is golden and the fruit is bubbly.

5. Let sit for 15 minutes, then serve warm. Possibly with a scoop of vanilla ice cream and/or a dollop of whipped cream. I like mine with a cup of strong black coffee and a fork, but you do you.

 

[Guest 7034872]

Cobbler is a scouting mainstay. Which still doesn't mean it isn't somewhat like a cake that wanted to be a pie and got dropped in frustration.

That is beautiful.

 

[Cadence]

Peach is the One True Cobbler.

CleverNickName's Peach Cobbler
(You're welcome)

Filling:
2 lbs. frozen peaches, thawed
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Juice of 1/2 lemon
1 Tbsp. corn starch

Crust:
1 cup all-purpose flour
1/2 cup white sugar
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. melted butter
1/4 cup boiling water

Topping:
3 Tbsp. white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2-3 Tbsp. rolled oats
2-3 Tbsp. melted butter

Instructions:
1. Combine all ingredients for the filling, and pour into a cast-iron skillet. Bake at 425°F for 15 minutes, or until thickened and bubbly. (Using previously frozen-and-thawed fruit is my trick to help the fruit soften more quickly and evenly in the oven. Also, I'm just kidding about peaches being the One True Cobbler...almost any fruit will work in this recipe.)

2. Combine all ingredients for the crust, and stir until just combined. Drop by the spoonful over the bubbling filling, in a single layer. (Cooking the filling first is my trick to help the crust cook on the bottom Otherwise you might have a burnt top and gummy dough bottom.)

3. Combine all ingredients for the topping, and scatter over the top of the crust. (This is my trick for having a streusel-like crunch on top.)

4. Return to the oven, and bake for another 30-40 minutes or until the topping is golden and the fruit is bubbly.

5. Let sit for 15 minutes, then serve warm. Possibly with a scoop of vanilla ice cream and/or a dollop of whipped cream. I like mine with a cup of strong black coffee and a fork, but you do you.

That seems a lot harder than...

FB scouting friends to remind self how much fruit. Put fruit in bottom of dutch oven (maybe some soda too, maybe use a liner, probably grease it with some butter), put cake mix on top of fruit - no stirring, put some butter on top of cake mix, cook with more coals on top than under (possibly while hand cranking ice cream).

Peaches with yellow cake mix or cherries with chocolate cake mix seem most traditional.

But definitely worth trying!

 

[Umbran]

On a serious note, what is the difference between a Cobbler and a "Dump Cake"?

A dump cake uses cake mix for the topping, while a Cobbler typically uses something more like a sweet biscuit dough.

 

[Cadence]

A dump cake uses cake mix for the topping, while a Cobbler typically uses something more like a sweet biscuit dough.

I would believe that - and google seems to confirm it (even though it means I've been calling my dump cakes cobblers all these years).

 

[CleverNickName]

That seems a lot harder than...

FB scouting friends to remind self how much fruit. Put fruit in bottom of dutch oven (maybe some soda too, maybe use a liner, probably grease it with some butter), put cake mix on top of fruit - no stirring, put some butter on top of cake mix, cook with more coals on top than under (possibly while hand cranking ice cream).

Peaches with yellow cake mix or cherries with chocolate cake mix seem most traditional.

But definitely worth trying!

I'll have to try that recipe sometime. I don't usually have a box of cake mix handy, but I know how to fake it (a cake mix is just self-rising flour + powdered sugar + powdered milk + salt).