How to Make Cherry Crisp Cobbler in a Dutch Oven


Just because you're camping doesn't mean you can't have an elegant dessert. A fruit cobbler is easy to assemble and produces spectacular results.Once you get home, make the same recipe in your oven, either to go with a backyard barbecue or just as a warm, filling dessert.

Things You'll Need

  • Four cans cherry pie filling
  • Nutmeg (optional)
  • Butter or margarine
  • One box yellow cake mix
  • Large mixing bowl
  • 14-inch Dutch oven
  • Aluminum foil
  • Campfire
  • Vanilla extract (optional)
  • Cherry brandy (optional)

How to Make Cherry Crisp Cobbler in a Dutch Oven

  • Build up your campfire so you have a good quantity of ashy coals. You'll need enough to come halfway up the side of the Dutch oven, plus a layer to pile on the top. If you're using a kitchen oven, preheat it at 350 degrees.

  • Line the Dutch oven with foil, saving a long piece for the top, around the edge of the lid.

  • Add the pie filling to the oven, along with 1 tsp. of vanilla or two tablespoons of cherry brandy, if using. Add 1/8 tsp. of nutmeg. Dot the filling with several pieces of butter or margarine, a total of about 2 tbsp.

  • Mix the cake mix in the large bowl. Use the water called for in the cake mix directions but not the eggs or oil. Instead, add an additional 1/3 cup of water. It should be the consistency of pancake batter.

  • Pour the cake batter over the top of the fruit filling. Dot with another 2 tbsp. of butter. Place the lid on the oven. Wrap foil around the seam between the lid and the pan.

  • Place the oven in the fire, surrounded by ashy coals at least halfway up the sides. Place another layer of coals on the top of the oven. Allow to bake for at least a half hour, probably about 40 minutes. (If you're using the kitchen oven, allow 35 minutes, then check it.)

  • Remove the coals from the top, and remove the foil collar. Lift the lid and check the cobbler. It should be golden brown, and a skewer poked into just the cake should come out clean. If not, replace the lid and coals and leave for another 10 minutes. (If you're using the kitchen oven, allow 35 minutes, then check it.)

  • An alternate topping recipe is to cut 1/2 cup butter into the cake mix until the pieces are the size of peas. You can also add 1/2 cup rolled oats and some cinnamon and nutmeg to this version. Distribute dough over the top of the filling and proceed from Step 6. This will make a crispier topping.

Tips & Warnings

  • Serve with ice cream or whipped cream.
  • Use a lemon or spice cake mix for a different flavor.
  • Use any other fruit pie filling for a change.
  • Wrap the lid foil high to help hold the coals on top of the lid.
  • Lining the Dutch oven with foil makes cleanup easier.
  • Make sure the collar is wrapped all around the lid seam, to keep ashes out of your dessert.
  • Make sure the coals are red hot, with a covering of white ash.
  • Be careful, the filled Dutch oven will be HOT and HEAVY.

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