by Colin Skousen
2 cans peaches in heavy syrup
2 cans blackberries
1 Krusteaz Crumb Cake/Coffee Cake Mix (with ingredients to prepare)
-1 egg
1 packet of dry tapioca pudding
Drain Peaches and blackberries (save liquid from blackberries for coffee cake). Add 1/4 of the tapioca pudding packet to the fruit and lay in bottom of Dutch Oven. Using the blackberry juice in replacement for the water, prepare the coffee cake as directed, adding half of the cinnamon packet. Ladle the mix over the fruit and sprinkle the remaining cinnamon over the top. Place 12 coals on the bottom and 14 coals on the top. Cook for 1 hour.
This recipe is amazing! I love how the tapioca pudding adds some great flavor and texture to the dish. It is really hard to find canned blackberries though. I used blackberry pie filling and added it directly to the batter. It turned out delicious!
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