Right now I’m lying on the couch, in between naps, willing our little boy to make his grand entrance. I’m not sure it’s working.
While yesterday was productive, filled with grocery shopping and cleaning and organizing, it’s all I can do to just stay awake today. Thankfully I have one of the easiest recipes to share with you. One thing I will say about pregnancy is that it has inspired some amazing desserts, and this is one of them, a simple rhubarb crisp with sweetened ricotta baked right in.
Boxed cake mix? Whipped cream in a can? These are things that I almost never use, almost never buy, and almost never even think about. But there is a time and a place for everything. This is hands down one of the easiest desserts you will ever throw together.
It requires only five ingredients— cake mix, lemon-lime soda, butter, and fruit. I’ve made this cobbler a hundred different ways with all kinds of fruit and you can’t go wrong. Pick your favorite, what’s in season, or what you happen to have on hand. This time I chose strawberries and blueberries, a winning combination.
Now the next thing you’re going to need to have is a cast iron camp dutch oven. This recipe would of course work well in a standard baking dish in your oven, but since this is part of my series Baking Outside the Kitchen, I want to show you how to bake a cobbler outdoors. And the easiest way to do that is with a camp dutch oven.
Here in Utah we’re pretty serious about our dutch oven cooking. It’s all over the place, from camp grounds to carnivals. It’s even the “state cooking pot” of Utah (thank you Wikipedia), probably because of our rich pioneer heritage. If you don’t have a camp dutch oven or aren’t very familiar with them, I encourage you to look into getting one. They’re a lot of fun and you can cook just about anything with it.
So how does a dutch oven work? Well, let me give a brief explanation for those that need it. After prepping your dish, you cover the pot with a heavy cast iron lid. It’s then placed on top of hot coals to heat from below and more coals are placed on the lid to heat from above. And voila, you have an oven!
Let’s get back to the recipe, shall we?
Like I said, it’s super easy. The fruit goes down in the bottom of the pot and the topping is made with cake mix and lemon-lime soda. As if a cake from a box isn’t simple enough, this is even lazier. But it works! And if you’re baking this away from your home it’s nice to need even fewer ingredients.
After spooning the dough over the fruit, a few dabs of butter and sprinkling of sugar help create a flavorful and nice golden brown cobbler topping. And then it ready to bake! It needs only about twenty minutes in the dutch oven and when you can start smelling the fragrance of baked fruit, you know you’re about there.
This is my go-to dessert while we’re camping since it requires only a few simple ingredients and is so simple to put together. Plus, in my opinion it’s as good as cobbler made with ingredients from scratch. And it’s hard to resist something so yummy that you can enjoy anywhere, and doesn’t require turning on the oven on a hot summer day.
I love Fall. I love the beautiful fall colors. I love wearing jackets and scarves. I love the anticipation of the approaching holidays. And I love Fall comfort food.
Curling up inside with something warm, satisfying, and delicious while outside is cold and dreary is one of my favorite things. Add in a movie or a good book and some cuddling with my man, and I’m set.
We’ve been having unseasonably warm weather here in Utah, but I know it can’t last. I can sense that the weather is changing. Rain, cold and dare I say it…snow? is coming, and soon.
I welcome the change with this Apple Crisp. Nothing is more Fall to me than the smell of apples and cinnamon baking together in the oven. I’m tempted to keep one of these in the oven at all times, so my house can perpetually smell fantastically Fall.
If you’re looking for a simple way to bring Fall into your home, this is it. You can throw it together in a matter of minutes with ingredients you probably already have in your kitchen. Serve it hot, straight from the oven, with a scoop of vanilla ice cream for maximum effect.
Eat the leftovers the next morning for breakfast, if you want. It’s hearty and not too sweet for first thing in the morning. You can skip the ice cream, or not, I won’t tell.
Adapted from Betty Crocker
Makes 4-6 servings
2 medium tart apples, peeled, cored, and sliced
1/3 cup brown sugar, packed
1/4 all-purpose flour
1/4 cup old-fashioned oats
1/4 cup butter, at room temperature
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Whipped cream or ice cream, if desired
Preheat oven to 375 degrees F. Butter an 8 inch baking dish.
In a medium bowl, combine the sugar, flour, oats, cinnamon, and nutmeg and stir. Add the butter and cut it into the dry ingredients with a fork or pastry cutter until the mixture is crumbly. Spread the sliced apples into the baking dish and sprinkle evenly with the topping.
Bake for 20-30 minutes until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with whipped cream or ice cream.