Gluten Free Dump Cake

If you live in the South, you've probably had Dump Cake at some point in your life. The premise behind Dump Cake is that you dump in some variety of canned fruit pie fillings, box cake mix, cover with pats of butter and bake. Simple as that. Having eaten and baked my fair share of Dump Cakes growing up, I set out to make a gluten free, organic version that has slightly less sugar by using real fruit instead of pie fillings. 

The measurements are not exact AT ALL. It's really just a method. You could use any combination of fruit you'd like. In mine I used Granny Smith apples and peaches. It turned out delish!

Ingredients:
4 organic Granny Smith apples, cored, peeled and sliced
1 bag of frozen organic peaches, slightly defrosted (I used 365 brand from Whole Foods) 
2 TBS of organic extra virgin coconut oil (Nutiva Certified Organic Extra Virgin Coconut Oil)
1 TBS of lemon juice
1 tsp of cinnamon
1 stick of butter (salted or unsalted)
1/2 a box of gluten free yellow cake mix (any brand works)

Spread the 2 TBS of coconut oil in the bottom of an 8x8 baking dish. Toss the apple slices in lemon juice and add to the dish. Sprinkle cinnamon over the apples. Add the peaches. Spread the dry cake mix over the top. Place pats of butter all over the top of the mix, keeping the pats of butter very close (as this melts, this is what will cook the cake mix). I used almost the whole stick. Bake at 350 for 1 hour until the top is brown and bubbly.

Enjoy!!