White Chocolate Apple Cobbler

by Carson Stevenson

1 1/2 package of yellow cake mix
2 cans apple pie filling (I recommend the cinnamon variety)
1/2 can sprite
1 bag white chocolate chips
1 cup brown sugar
1 stick of butter
cinnamon (optional)

Grease dutch oven with oil or butter. Then add both cans of apples and spread evenly in bottom of the oven. Add clumps of brown sugar and additional cinnamon (optional). Spread about 1/2 of the white chocolate chips and brown sugar over the top of the apple pie filling and pour half can of sprite evenly over the filling. Add the cake mix and do not mix with apples. Cake mix should cover the layer of fruit, brown sugar, and chocolate chips. Even out the cake mix so it is spread evenly throughout the oven. Finally add remaining chocolate chips and brown sugar to top layer. Cut stick of butter into pads and spread evenly around the oven. Pour remaining sprite on top. You want it to be moist on top but not to the point where the sprint is seeping down into cake mix. Add cinnamon to taste and cook for 45 minutes to an hour with 10 briquettes underneath and 14 briquettes on top.


Tips and Notes

- Do not mix any of the ingredients!!!! You will be tempted to mix it all up....don't!
- Do not check on the cobbler until at least 45 minutes have gone by...its not going to burn.
- Rotate every 15 minutes or so over briquettes
- You can add additional chocolate chips and cinnamon to taste
- This recipe assumes a cold oven. If you start with the oven hot then reduce cooking time by 10 to 15 minutes.