So my brother-in-law is always talking about this blueberry peach cobbler he ate out on the wagon one time and told us that if we ever make it, we had to call HIS blueberry peach cobbler.  Since it’s not technically Andy Falcon’s Blueberry Peach Cobbler recipe, I’ll just call it the lazy man’s version. It’s the easiest one around but I’ll include a ‘from scratch’ version for you soon!  Also, you can make this in the oven so don’t run away just because we used a dutch oven; same difference pretty much.  I know several women who make this version while cooking at ranches.  We think it’s fabulous and I’m sure you will too!

INGREDIENTS

• 1 can of blueberry pie filling
• 1 can of peach pie filling
• 1 cake mix (we prefer butter pecan but you can use whatever you want)
• 1 can of sprite or 7up
• half a stick of butter  (you can probably omit this if you want to)

DIRECTIONS for Dutch Oven Use:

Lightly oil your dutch oven and have your coals ready.  Pour both pie fillings in the dutch oven, making sure they are mixed together.  Pour cake mix on pie fillings. Pour a can of sprite on top of the cake mix, all over.  Slice some butter on top of all of it.  You only need a few coals on bottom, not many at all. You want to put a few on top.  We cook ours slow…probably 45 minutes to an hour.  We found it best to even take the oven off of the coals after a bit and only cook the top slowly.   If you need to brown the top after it’s done, simply place hot coals all over the top for a couple of minutes.  Serve with smooth vanilla ice cream!  Sadly, we didn’t have any though.

DIRECTIONS for Oven Use: Preheat oven to 350′.  Lightly spray a casserole pan, pouring in all the ingredients in like given in the dutch oven version.  Cook in oven for 45 minutes to one hour.

‘FROM SCRATCH’ RECIPE BELOW

I know that many folks like to use fresh ingredients so here are the ingredients and directions to make it from scratch.  The difference is that I’d call this more of a crisp vs a cobbler but it’s JUST as easy to make!

• 6 TO 8 PEACHES (ABOUT 4 CUPS) SEEDED AND SLICED INTO CUBES
• 1 CUP FRESH BLUEBERRIES
• 1 TABLESPOON GROUND CINNAMON, DIVIDED
• 1/2 CUP UNSALTED BUTTER
• 1 CUP ALL-PURPOSE FLOUR
• 3/4 CUP CHOPPED PECANS (OPTIONAL)

*You may substitute individual serving Dutch ovens on the coals, in place of the baking dish.

Preheat the oven to 350′. Place the peaches in the bottom of a 9 by 9-inch baking dish. Sprinkle with half the cinnamon. In a mixing bowl, combine the remaining cinnamon, the butter, flour, brown sugar, and pecans. Crumble on top of the fruit and bake for 45 minutes or until it’s brown and bubbly. Top with ice cream or fresh sweetened whipped cream and serve warm.

When I first followed my husband down to Kingsville, Tx, I had no idea what the King Ranch was, much less how well known it was.  He has family that works there, Ricky and Sammy to name a couple so I was introduced to the history of it all real quick.

Anyways, not only do they sell some sorta pricey, beautiful products, they also have some very tasty recipes.  One that has made its’ way to our home is this Camp Bread cooked in a 12″ dutch oven.  It was served in the cookhouse back in the day when my father-in-law worked there and not just as bread but as bread stuffed with sausage and eggs, beans, or whatever they had on hand.  It was common to have a piece of this King Ranch Camp Bread with a cup of coffee in the early mornings, before heading out to tackle the day.

The bread is good and this recipe makes a lot.  I haven’t taken the time to convert it into smaller portions so we make all of it and freeze it once it’s all cooked.   If you convert it, let me know and I’ll post it here for others!

My husband started the recipe and right at the mixing stage, turned it over to me.  I then turned it back over to him to cook outside in the dutch oven.

INGREDIENTS

• 5 oz Evaporated Milk
• 4 lb bag of flour ( I recommend King Aurthur)
• 4 cups buttermilk biscuit mix
• 1 tsp salt
• 3/4 cup baking powder
• 1/2 cup sugar
• 1 cup lard or 1 large stick butter flavored Crisco

DIRECTIONS

Mix all ingredients in a BIG bowl and let rest for about 20 minutes.  Pinch off enough to roll out a 12″ circle about 1/4″ thick.  Grease your dutch oven and place one dough circle inside dutch oven.  Cook 15 minutes with coals on both top and bottom, then remove from bottom coals and cook another 5 minutes with coals on top to brown the camp bread.

This recipe makes at least 8 12″ pans worth.

Thanks so much to my husband’s cousin Marty down in Kingsville for the recipe and for my father-in-law sharing it and his stories with us.    Get the King Ranch Cookbook for more historic recipes.

Because there are SOOOOO many photos, 19 in fact, I made a whrrl slideshow so the loading time is easier.  Enjoy!

I’ve received a number of requests for dutch oven recipes and since I have some experience with that, I thought I would share one with you today. You can use your dutch oven in the home as well. Just bake it at 350′ until done.

INGREDIENTS:

• 1 (30 oz.) can fruit cocktail
• 1/2 tsp. ground nutmeg
• 1 (30 oz.) can sliced peaches
• 1 yellow or lemon cake mix; dry
• 1 (12 oz.) can crushed pineapple
• 1 cup brown sugar
• 1/2 cup instant tapioca
• 1/4 lb. butter; cut into pieces
• 1/2 tsp. ground cinnamon

DIRECTIONS:

Into a 12″ Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven. Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.

Variation: Combine 1 cup of crushed pecan halves with the brown sugar for a crunchier topping.

Serves: 8-10 depending on how much your family can stuff in their mouth!