Cherry Cobbler

Baking isn't really my thing. Before starting this blog I baked maybe three times a year. I'm also not a purist and am more than happy to use a mix as long as it doesn't have any weird ingredients. The cobbler mix from Calhoun Bend Mill is good; not as good as the berry cobbler from the Sue Ann's Apple Pan in Prescott - but that's another blog.

The package says peach, but you can use any canned, or fresh fruit. So far I think it's best with a can of Oregon Tart Cherries. In the past I used canned peaches and blackberries and it was way too sweet. It couldn't be easier to make, melt some butter in a 8x8 baking dish, combine the mix with the milk, pour it in the dish, and pour the fruit over it. On a sunny day the baking time in the Sun Oven is pretty much the same as a regular oven, but if you forget about it and leave it in longer - not that I'd ever do that - it won't burn or dry out.