It always seems like the Houston Rodeo comes at the same time of year as Girl Scout cookie booths outside of grocery stores. If you have more cookies than you know what to do with and are inspired by cowboy cooking, try this recipe below for cast iron cookie cobbler. Check out the video for more cookie recipes.
Cast iron dutch ovens have been popular with chuck wagon cooks since the 19th century. These versatile cooking utensils can be held over a fire or covered with a lid to hold coals to create all-around heat. You can still get dutch ovens today at sporting goods stores. If you have the dutch oven well-seasoned, you will not have to worry about cleaning it. You can also use any oven-safe casserole dish.
Easy as Pie Girl Scout Cookie Cobbler
- 2 tbsp. melted butter
- 2 cans peaches in light syrup (or apricots or pie fruit filling of your choice)
- 1/4 cup brown sugar, packed
- 1/2 tsp. ground cinnamon or ginger
- 1/8 tsp. ground nutmeg (optional)
- 1 sleeve shortbread (Trefoil) Girl Scout cookies (finely crushed)
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 tbsp. granulated sugar
- 3 tbsp. shortening
- 1/2 cup milk
- Preheat the oven to 400 degrees F. (325 degree F for glass casseroles)
- Spread the melted butter around the inside of a cast iron dutch oven or casserole.
- Mix the fruit, sugar and spices together and pour over the butter in the dutch oven.
- Combine the crushed cookies, flour, baking powder, salt and sugar together in a bowl.
- Cut the shortening into the bowl until the mixture has the texture of peas.
- Pour in just enough milk to bring the cookie mixture together to form loose balls of dough.
- Drop the dough over the fruit by large, heaping spoonfuls.
- Bake the cobbler, covered, for 30 to 60 minutes or until the biscuits on top have cooked all the way through and the fruit is hot.
Comments