Gammy’s Dump Cake/Cobbler (Peach)

Preheat oven to 350 F.

Put the butter into a microwave safe bowl and heat it in the microwave until melted (30-60 seconds). Pour the butter into a 12″ cast iron Dutch oven, and make sure the bottom if fully coated, leaving extra butter in the bottom of the pan. (Any covered, deep baking dish will do, but I like the way the cast iron evenly cooks. My cast iron oven has legs, so I place it on a cookie sheet when I put it into the oven.)

In a large bowl mix together the peaches, almond flavoring, cinnamon, tapioca and Jello and stir well. The tapioca and Jello will not dissolve.

Add the peach mixture into the buttered baking dish. Sift the cake mix over the peach mixture. Pour the soda over the cake mix and stir to mix completely.

Place the lid on Dutch oven or baking dish. Bake for 50-60 minutes at 350 F until crust is firmly set. For a brown crust, remove lid for the last 15 minutes of baking and sprinkle sugar on top.

Serve warm with Gammy’s Banilla Ice Cream.

Variations:
If you like a juicy cobbler, leave out the pudding and Jello, and drain one can of peaches but include the juice from the other can. For a very juicy cobbler, don’t drain either can.

Fresh peaches are the best, but make sure they are sweet enough.
Any fruit will work in this recipe just make sure you use 60 ounces total.

For outdoor cooking:
My favorite way to bake this is outside. The brand of cast iron Dutch oven is very important because the lid must have a ‘lip’ so that charcoal briquettes can be placed on top. Rounded lids will NOT work. Lodge is the brand I use. A foil liner can be used for easy clean up. This does not take away from the flavor of the cake/cobbler.

Have a nice hot campfire going. Briquettes need to have been lit and turned gray when placed on top and under for cake to cook evenly. Assemble cake as instructed above. Bake in your campfire for 45-60 minutes using 12 briquettes on top and 12 briquettes under oven. Make sure that you rotate the oven and lid every 15 minutes.