Apple Spice Cake Cobbler on the Grill

SURFACE-PC - WIN_20150822_132022

3 small apples, peeled cored and sliced thinly.

¼ to ½ cup brown sugar-or to taste

¼ tsp salt

½ tsp vanilla

1 tsp ground cinnamon

½ boxed spice cake (I used Duncan Hines, but any brand will do.)

¼ cup melted butter

½ cup (approximately) almond milk, milk, half and half or butter milk

¼ cup of sour cream

½ cup of pecans (optional)

Cook the sliced apples with the first 4 ingredients in a small amount of butter (1 tbl should do), until the apples are fork tender-place them in a bread loaf pan that has been sprayed with cooking spray.

In a separate bowl, place the ½ box of spice cake mix (NOTE: save the other half for cookies, a streusel topping or another cobbler!!- place it in the freezer in a plastic bag to keep fresh longer).

Add to the cake mix, the melted butter, almond milk (or whatever liquid you choose to use), sour cream.

Mix just until incorporated. Pour over the cooked apples in the bread loaf pan, sprinkle with pecans cover with foil, put on your grill while your meat is finishing up- it took approximately 15-20 minutes to cook ours, but the time will vary, so please don’t “leave it and forget it”. It will be done when the cobbler is firm. I served with a bit of heavy cream, but it would be good with lightly whipped cream or ice cream too!

Here are some variations:

A can of pie filling to replace the fresh apples, no need to cook or heat them first.

Yellow or white cake with a can of fruit pie filling such as: cherries, blueberries, fresh strawberries or fresh mango

Lemon cake mix with blueberries or strawberries.

Chocolate cake with a can of cherry pie filling, or fresh strawberries

Orange cake with strawberries or mangoes.

You could even add chocolate chips to the Cherry pie filling cobbler or fresh strawberries!

A drizzle of chocolate ganache on top of the cherry or strawberry cobbler would be awesome too!

A NOTE: about your grill, you make need to put a cookie cooling rack UNDER the baking pan to keep the bottom from scorching or burning. My hubster turned off several of the burners on our grill when the meat was done to keep the temperature a little lower, he also moved the pan off direct heat.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s