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Dutch Oven – Lemon-Lime Raspberry Cobbler


Holy cow. I actually made a cobbler that turned out good, a nice hard crust, and didn’t leave any powder. This was the best cobbler I’ve ever done. I think forcing myself to use a recipe actually did good this time. I didn’t have 2 cans of raspberry filling, so I subbed one for crushed pineapple. Tasted really good. This was taken from the book “The Dutch Oven Dessert Cookbook” by Carla Randolph.

375 degrees
10″ dutch oven
25 minutes

2 cans raspberry filling
1 box white cake mix
1 can lemon-lime soda

Pour pie filling into dutch oven. Sprinkle dry cake mix over filling. Do not stir. Pour can of lemon-lime soda carefully and evenly over cake mix. Cover and bake using top and bottom heat for 20-25 minutes or until topping is crisp and fruit is hot and bubbly.

5 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

From → Dessert, Dutch Oven

One Comment
  1. Keep up the good work. Cobblers are crowd pleases.
    I would like ti invite you to join our blog “” We try to put up proven recipes. Some photos and events going on I SO. OR, but, every one is welcome.
    The outlaw gourmet
    Don't rob your self of good cookin.

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