Use the Dutch oven’s lid as a serving dish.
- 1 fifteen ounce can of fruit in semi-sweet liquid, any canned fruit, pineapple, peaches, berries etc. we used peaches.
- 2 eggs.
- 1/2 cup brown sugar.
- 1/4 cup white sugar.
- 1/2 cup butter, melted.
- 1/2 cup of home milled hard wheat flour, or whole wheat flour.
- 1 cup general purpose flour
- 1/2 cup of the liquid from the canned fruit, add water if needed to make 1/2 cup of liquid.
- 2 teaspoons baking powder.
- 1/2 teaspoon baking soda.
- cooking spray or oil.
- DUTCH OVEN WITH CHARCOAL IN A FIREPLACE.
- Clean out your fireplace and remove the grate, you will need a level place to work.
- Beat the eggs in a bowl and add the white sugar and 1/2 cup of liquid.
- Mix in the flour, baking soda, baking powder.
- Light 20 charcoal briquettes.
- Spray a lot of cooking oil into the Dutch oven or grease it well.
- Pour in the entire contentment of the canned fruit, it is OK if some of the liquid is still there.
- Sprinkle the brown sugar evenly over the fruit.
- Thoroughly mix the batter and pour it on top of the brown sugar, wet your hand and smooth the batter, take your time and get it level and even.
- When well lighted put 8 of the charcoal briquettes on the fireplace floor and arrange them in a 9 inch circle.
- Put the Dutch directly on top of the 8 charcoal briquettes.
- Put the lid on and put the remaining 12 briquettes on top of the Dutch oven, make sure they are evenly spaced.
- Every 10 minutes rotate the Dutch oven 90 degrees clockwise and the lid 90 degrees in the opposite direction.
- Let it bake for 35 minutes, don't peak.
- Put a cookie sheet in front of the fireplace.
- Brush the briquettes off of the lid, and lift the Dutch oven up and away and onto the cookie sheet.
- Just leave it there for about 30 minutes to cool, don't dink around with a hot Dutch oven, simply leave it there in front of the fireplace and let it cool there.
- When cool, flip it over and use the lid as a serving dish.
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