When I was growing up, my mom would make “Boy Scout Cobbler”. I think it was called that because it was a recipe used by the scouts on camp outs that was super easy to make and had a simple recipe. They would use a Dutch oven over a campfire but my mom used our oven at home. There were only three ingredients in the recipe: a cake mix, 1 stick of butter, and a can of fruit pie filling. You would spread the filling in a 13 x 9 inch casserole dish, dump the cake mix on top, and place pats of butter all over the surface. Finish it off by baking for 30 minutes (350 degrees Fahrenheit) or until golden brown. This was the first recipe I ever memorized and I was proud to know it.
I love the flavor of this cobbler; it is delicious, however, I thought it could be improved with some minor changes.
Fresh fruit. I adore it. I wanted to make my own filling for my cobbler and it had to be strawberry. So, for this recipe, I used two pounds of fresh strawberries along with powdered sugar and cornstarch to create a delicious fruit filling with a bright red color. I cooked it on the stovetop beforehand and it came out perfect! I like the taste better this way and it gives me more fruit and less “gel” than a canned filling.
The second adjustment I made was in the topping. I really like the simplicity of the cake mix but with the original recipe, you often got patches of cake mix that didn’t get the butter treatment and was just raw cake mix. That’s not fun.
To remedy this issue, I melted two sticks of unsalted butter in a bowl in the microwave and stirred in the cake mix, making sure it was thoroughly mixed. I used the batter to top my homemade filling and baked it all in the oven.
The smell was fantastic! My family kept asking me, “how much longer on that cobbler?” They couldn’t wait for it to come out of the oven.
I served it with some vanilla ice cream and it was amazing! There were no leftovers!
You could easily exchange the fruits on this recipe to make it your favorite flavor but I do recommend the strawberry. Yummy!
Another option: you can make this gluten free by using a gluten free cake mix.
Want lower sugar? Use a sugar free cake mix and sugar substitute suitable for baking. Make sure sure your substitute is used in the same ratio as sugar (1 cup sugar=1 cup sugar substitute).
2 pounds fresh strawberries cored and halved
1 cup powdered sugar
3 tablespoons corn starch
15.25 ounce yellow cake mix
16 tablespoons unsalted butter
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large pan over medium high heat on the stovetop, heat strawberries, sugar, and corn starch. Stir continuously until liquids are released and sugar is incorporated.
3. Pour mixture into the bottom of a 13 x 9 inch baking dish that has been sprayed with non-stick spray.
4. In a large microwaveable bowl, melt butter on high for 60 seconds. Stir in cake mix and stir until smooth.
5. Add batter by spoonfuls to the strawberries. Don’t stir in.
6. Bake for 45 minutes or until golden brown.
7. Serve with vanilla ice cream if desired. Enjoy!