Personal Sized Spicebush Cobbler in Under 10 steps!

This recipe is technically a personal sized “dump cake” where you just dump things in a

pan and bake it until its done. The difference between a dump cake and a cobbler is

small enough where I don’t think it really matters, especially since they both taste great

with ice cream. The process is outlined below but to give you an overview, it will look

like this: mix chopped fruit in a container with sugar so it can get soft, syrupy, and start

breaking down. Then top that with dry cake mix and then put the butter on top. This way

when it bakes the butter melts into the dry cake mix becoming a semi-dense cake with a

nice golden brown crust. Please note that you are meant to only use one dish, this

minimizes dishes and cleaning. So, this means that you chop the fruit and put it in a

bakeable dish with the sugar and the syrup, then put that dish aside to sit. After it sits

you put the cake mix/ butter on top of the fruit in that same dish then bake it, less dishes

is scientifically proven to maximize final enjoyment.

With this recipe, the goal here is to start breaking down the fruit with the sugar and the

syrup through a process called maceration where water is drawn out of the fruit to make

a syrup. Then that syrup, along with the butter, mixes with the cake. As it bakes, to

make a cake topping with a crunchy golden brown crust.

P.S. If you prep the fruit before you make dinner it’ll be ready for cake mix/ baking by the

time everything is cooked, served, cleaned, and eaten. You should start baking it as

you’re cleaning the table so it can be ready by the time everyone’s food has settled.

Ingredients:

• Enough ripe fruit to fill a small baking dish halfway

• 1 spoonful of sugar

• I used a non-measured tablespoon, but you can use 2 non-measuring

  teaspoons or one of them if you want it less sweet

• 3tbs of spicebush syrup

• Lemon juice

• You’re only using a couple drops so it can either be fresh lemon or from a

  bottle, the acidity balances out the sweetness

• A yellow or white cake mix of your choice, you’re not using the whole box

• Solid butter or butter substitute

• Solid butter, not melted, it’ll melt in the oven and that’s what makes this

  work

• Tin foil

Process:

1. Find a small, personal sized, baking dish, something like a four inch ramekin, and

   fill it halfway with chopped seasonal fruit

2. Mix in a spoonful of sugar along with the three ounces of spicebush syrup and

   lemon juice

3. Let all of this sit for anywhere between 30 minutes to overnight. This part can be

   prepped ahead

4. Top with half an inch of cake mix and cover that all over with chopped pieces of

   butter

5. Cover with tin foil and bake for 30 – 40 minutes at 350F taking the foil off during

   the last 10 minutes so the cake can caramelize and turn brown.

6. Let sit to cool before eating, this dish is best served with ice cream and a movie

7. Enjoy!

   
   

Please note:

• That this recipe is a bit of a template where you can sub in any fruit, fresh,

  frozen, or canned.

• Also, this is a very forgiving recipe, not all measurements are exact just use your

  intuition. How much butter? I don’t know, it depends on your dish just use enough

  small pieces to cover the top and check on it as it’s baking. You can always add

  more butter to any dry patches as it’s cooking

• How do I know if it’s done? Poke a knife or toothpick in the cake and pull it out. If

  it comes out clean and there is nothing stuck to it, then it’s done