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4 cups of favorite fruit. We recommend fresh or frozen. If using frozen, be sure to thaw and drain excess water. If wanting peaches and using canned, be sure to buy the peaches packed in water, not syrup.
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2 to 2 ½ cups soda water or favorite soda-pop (like a lemon lime!)
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Grease a 9 x 13 baking dish
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Spread fruit over your greased dish
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Pour contents found inside pouch into a large bowl. Add your soda or soda-pop and give it a gentle stir, just allowing your mix to moisten. Break up any lumps. Add more soda if you notice your mixture is too dry (1/4 cup at a time).
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Spread your batter over your fruit
Preheat oven to 350F. Bake for 45 minutes or until your fruit is cooked through and your top is lightly brown. If you find your cobbler top browning too quickly, then add a piece of foil over your cobbler to prevent any further browning.
Make sure you are using a BBQ SAFE dish! Bake uncovered on INDIRECT heat (maintain barbecue heat at 375F) for 45 to 60 minutes. Here’s our BBQ method for heating: Turn on ALL BURNERS TO HIGH! Once your BBQ reaches 425F, OPEN lid and turn OFF TWO burners (we usually like to turn off the 2 middle burners). Reduce any other side burners to LOW! Add your cobbler baking dish to the top of the burners TURNED OFF and close lid. Watch your heat and adjust the two burners set to low to maintain the heat around 375F. Try not to open the lid during the baking too many times. Add a piece of foil to the top of your cobbler if the top starts to brown too quickly for the remainder of the baking time. If it’s windy outside, it may take longer as you’ll need to adjust the heat more frequently to compensate for the wind.
We recommend using a dutch oven that can be used over an open flame or charcoal briquettes. Maintain your campfire or charcoal grill over low heat (as low as you can, or make sure your dutch oven is suspended slightly above the flame if using an open fire). If using briquettes - When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 45 to 55 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.
