No Soup for You
How 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.