No Soup for YouHow to make cobbler that really holds together. By H. Kent Rappleye Have you ever attended a camp-out or training conference where during the evening cracker barrel you were served cobbler soup? You know what I mean—undercooked, gooey, and mostly batter? Well, here’s a sure-fire recipe to avoid committing the same culinary sin. I call it Peachy Keen Cobbler. H. Kent Rappleye, an Eagle Scout, is the International Dutch Oven Society's president.
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