Ingredients:

1 large can sliced peaches (in light syrup, not heavy)

1 box white cake mix

sprite or 7up

3-4 tbsp butter or margarine

2-3 tbsp granulated sugar

Directions:

1. Preheat oven to 350 degrees if you plan to bake inside. Otherwise, start getting your charcoal ready.

2. Pour can of peaches in dutch oven. No need to drain the juice

3. Pour cake mix in next and stir slightly to mix with peaches. Put cake mix in dry, do not mix cake as directed on box.

4. Pour sprite or 7up over peach mixture. Pour in just enough to give enough liquid to the cake mix, but make sure not to put too much in or it will be very runny. You'll probably need around 10-16 oz.

5. For 10" dutch oven place 3 Tbsp butter or margarine (divided into thirds) on top. For 12" dutch oven use 4 Tbsp butter or margarine (dived into fourths).

6. Sprinkle 2-3 Tbsp sugar on top.

7. Bake uncovered in oven for about 1 hour. You'll know it is done when top is crispy and golden brown, and most of the juices have been cooked out. You'll want it to still be a little runny, as it will thicken upon standing. A good rule of thumb for baking cobblers is if you can smell it, it's almost done!

8. If you are cooking outside with charcoal, you will want to cover the cobbler and place briquettes underneath oven as well as around the perimeter of the lid and a few in the center of lid. It will take at least an hour longer to cook with briquettes, so plan early.

Bon Appetit!