Deep Dish Apple Pecan Cobbler
Recipe using one box of Krusteaz Cinnamon Crumb Cake mix. The package includes a pouch of cake mix and a pouch of cinnamon topping. Prepare the Topping in one bowl and the Apple Filling in another. I prepared this with a 10-inch deep Camp Dutch Oven.
Recipe using one box of Krusteaz Cinnamon Crumb Cake mix. The package includes a pouch of cake mix and a pouch of cinnamon topping. Prepare the Topping in one bowl and the Apple Filling in another. I prepared this with a 10-inch deep Camp Dutch Oven.
- 1/4 cup sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 cup quick oats
- topping ingredients
- 1 package krusteaz cinnamon crumb cake mix reserve 1/2 cup + 3 tbsp for apple filling
- 1 package krusteaz cinnamon topping whole package
- 6 tablespoons butter softened
- 1 cup pecans broken coarsley
- apple filling ingredients
- 3 pounds granny smith apples peel, core, quarter and slice
- 1/2 cup + 3 tbsp reserved krusteaz cake mix
- Carbohydrate 48.7946204879741 g
- Cholesterol 22.8773437598108 mg
- Fat 21.0028301478656 g
- Fiber 9.11760641503825 g
- Protein 6.23789318684498 g
- Saturated Fat 6.7874106394058 g
- Serving Size 1 1 Serving (262g)
- Sodium 64.8677214141717 mg
- Sugar 39.6770140729359 g
- Trans Fat 1.72368753469782 g
- Calories 381 calories
Step-by-step
- For the Topping, mix the Topping Ingredients less the butter and pecans in a bowl. Be sure you reserved 1/2 cup + 3 TBSP of the cake mix for the Apple Filling.
- Soften the butter and pour it over the topping. Mix with electric mixer until crumbly. Set in refrigerator.
- For the Apple Filling, mix all the Apple Filling Ingredients less the apples and water in one bowl. Then blend in the apples and water and coat well.
- Pour Apple Filling in to well greased dutch oven. Spread evenly.
- Sprinkle Topping Mix evenly over the Apple Filling.
- Sprinkle pecans pieces over the Topping Mix.
- Bake with (9) coals on bottom and one ring of (15) coals on top for about 1 hr, 15 min. Topping should be golden brown.
- Note: This recipe can be prepared in a 13 x 9 cake pan. Bake at 350 F until bubbly and golden brown on top.
Baking with a 10-inch deep Camp Dutch oven requires precise heat distribution, managed here by placing nine coals on the bottom and a ring of fifteen coals on the top. Utilizing commercial crumb cake mix provides a stable base of pre-measured starches and leavening agents, simplifying assembly without sacrificing structural integrity in outdoor environments. Granny Smith apples are chosen for their high malic acid content, which prevents total cellular collapse during prolonged baking times.
Adapting for Dietary Preferences
This preparation contains gluten and dairy by default, but modifications are straightforward. Substitute the butter with an equal ratio of neutral vegetable oil or solid coconut oil to remove dairy. Gluten-free box mix substitutes perform adequately if xanthan gum is added to mimic wheat elasticity. Pecans contribute necessary monounsaturated fats that balance the tartness of the fruit layer.Baking Mechanics and Thermal Control
Coating the sliced fruit with a dry mixture containing sugar, cinnamon, nutmeg, and allspice draws out excess moisture via osmosis before baking begins. This moisture management prevents a soggy bottom crust. Chill the crumb topping in the refrigerator prior to application so the fat solidifies. Cold fat melts slower in the oven, creating distinct pockets of texture rather than absorbing entirely into the underlying fruit. Bake until the internal temperature reaches a bubbling state and the crust achieves a distinct golden brown hue.
