Dutch Oven Cobbler

Feb
3
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5
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Dutch Oven Cobbler
When you are out camping, this is a great dessert after a long day tromping through the woods. First time I made it, there were three of us guys on a hunting trip. We put it all in the dutch oven, and placed it in our fire pit. After about 45 minutes we could smell the cobbler, and since we had finished dinner, we decided it was time for dessert. We pulled it out of the fire, blew the coals off the top so we didn’t get any in the cobbler, and proceeded to dish up three big bowls of blueberry cobbler. After finishing a bowl each, we just looked at each other and smiled, threw our bowls on the ground, and took our spoons and the three of us stood around the dutch oven and — we were chow hounds — stood there and fed our faces, talking and laughing and having a real good time. We were all eating fast ’cause we were afraid somebody would get more than the other, so it got a little messy. Before we knew it, we had finished off that whole dutch oven cobbler in one setting.

Difficulty: Easy

Servings: 1 to 8, depending on how much you like it

Prep Time: 5 minutes   Cook Time: 30 to 60 minutes  

Ingredients

2 cans of pie filling, your choice of flavor
1 cake mix
1 stick of butter
1/2 to 1 cup of brown sugar

Directions

Preheat oven to 350 degrees.

Take some heavy-duty aluminum foil and line the dutch oven (we do that so the acid from the fruit does not react or pit our cast iron or take away the cure on it). Makes clean up easier, too. But if you are using a baking pan, you don’t need to use the foil lining.

Open up the cans of pie filling and dump them in.

Then open the box of cake mix and dump the whole box on top and spread it around. It doesn’t have to be perfect, just dump it in and spread it out.

Use 1/2 cup to a cup of brown sugar, and just spread or sprinkle on top of the cake mix.

Take the stick of butter and cut it into chunks — as many or as few as you want. It’ll melt around. Put the chunks on top as evenly as you can.

Put the lid on and it’s ready to go into the oven. (No lid needed if you’re using a baking dish.)

Stick it in the preheated oven (350 degrees) and let it bake until the butter melts and turns the top golden brown. Or you can put it on the campfire if you are outdoors. The time depends on what pan you use and your altitude. We put a baking sheet under ours to catch any drips when we make this one in the oven.

Categories: Cobblers, Desserts, Grill-Outdoor Cooking

Submitted by: flier389 on February 3, 2011




Comments

  1. brookdale says:

    Jim, this sounds very good! Will try it this summer when we go camping.

  2. Blyss says:

    People at work make this in a crock pot (when we have pot luck days,) bringing in the pot (without the lid) and setting it to cook first thing in the morning, so it is ready by lunch time. It always comes out perfect!

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