1800's Peach Cobbler Recipe

3 peeled and pitted peaches

½ of a pineapple cut in squares

¼ cup of sugar

1 cup of water

Honey – to taste

¼ cup of tapioca

Cake mix – any will do

1 ½ cups of brown sugar

2 sticks of butter

Directions:

Mix water, sugar and honey in pan. Heat until sugar is dissolved. Approximately 2 minutes. Coat Dutch oven with one stick butter. Dump in fruits, sprinkle in tapioca and cover with cake mix. Coat in brown sugar and cover with squares of butter. Cook for 40 minutes or until golden brown and crispy on top.

Modern Day Adaptation of 1800's Peach Cobbler

2 cans of peaches

1 can of pineapple bits

¼ cup of tapioca

1 box of cake mix

1 ¼ cups of brown sugar

1 stick of butter

Directions:

Coat the inside of the Dutch oven with aluminum foil. Dump in peaches and pineapple. Sprinkle tapioca over fruit. Coat in cake mix and cover in brown sugar. Place squares of butter over brown sugar. Cook for 40 minutes or until golden brown and crispy on top.

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