Dutch Oven Cobbler

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Dutch Oven Cobbler

Postby TradRag » Thu Aug 21, 2008 12:09 am

strawberry_cobbler.jpg
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Prep Time: 1 hours

Ingredients:
1 18-ounce box cake yellow mix
2 16-ounce cans of pie filling or other fruit (peach and cherry is my favorite)
1 12-ounce can of 7-UP or Sprite
2 tablespoons butter

Preparation:
In a 12-quart Dutch oven, spread evenly butter on bottom. Drain the fruit, pour it into the Dutch oven, and sprinkle the cake mix evenly over the top. With your finger, make a swirl in the mix. Pour in a can of 7-UP. Cover with lid. Put 8-10 charcoal briquettes on bottom, 16-18 on top. Cook for 50 minutes to 1 hour, or to a golden brown. (NOTE: line your oven with foil for easy clean up)

This is great after a hard day hunting.
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Re: Dutch Oven Cobbler

Postby snag » Sat Dec 13, 2008 2:16 pm

Tradrag, I tried this for the first time a couple of weeks ago. I was outside in 30-40 degree weather. I used the same amount of coals but it didn't get hot enough to cook the crust fully. Is it a situation where depending on the weather you may need more coals? I kept adding coals until it was done. So, if I read it right you put the fruit in and then the cake mix and then pour the soda over it? Why not pour the soda in before putting the cake mix on?
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Re: Dutch Oven Cobbler

Postby TradRag » Sat Dec 13, 2008 4:44 pm

Yes, you have to keep an eye on the heat. Did a cherry cobbler on my last deer hunt and didn't have enough coals due to the colder weather (same temps your experienced) and I ended up shoveling campfire coals under and a bit on top. You can always get the bottom going first or hotter then get the top going.

I don't think the soda 'order' really matters. All I do, like this last cobbler, is see how much syrup comes from the pie filling. I used a 20oz. Sprite and the syrup was thick so I used more like 16oz instead of 12oz (can). That is just the order I have always done it in.
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Re: Dutch Oven Cobbler

Postby robert n leeper » Fri Apr 03, 2009 9:39 pm

i added this one to my list of things to fix at turkey camp. raspberry, blackberry cobbler is my favorite .
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Re: Dutch Oven Cobbler

Postby Okie » Fri Apr 03, 2009 9:50 pm

Bryan you gotta make us one of those at our next shoot. :D
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Re: Dutch Oven Cobbler

Postby flinters.50 » Sun Jan 10, 2010 2:07 am

A slight variation is no soda, don't drain the pie filling, and slice a whole stick of butter on top.

Other tasty flavor combinations:
2 apple with spice cake (never a crumb left!)
cherry and pineapple with chocolate cake
blueberry and peach with yellow cake

Have fun experimenting. There's pretty much no limit to the combinations.

You can also make the cobbler half and half. Line up with the handle tabs and pour in both cans (different flavors) side by side at the same time.

The foil is a very good thing to do (I cross two layers). To help keep the bottom from burning, a trivet (the flat disc with holes) can be added under the foil after it has been shaped to the dutch oven. When replacing the foil, don't press it down around the trivet. If the trivet is smaller than the dutch, caution people not to dig hard at the edges when serving.

These are VERY popular in camp and when word gets around that one is on the fire, people start asking "is it done yet?" :D
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Re: Dutch Oven Cobbler

Postby kurtbel5 » Sun Jan 10, 2010 10:21 am

We have always called it dump cake because you just dump the ingredients in, 13 briquets on top, single layer below. Never tried the soda.
Its a requirement on our car camping trips.
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Re: Dutch Oven Cobbler

Postby Greywolf » Sun Dec 07, 2014 11:02 pm

Dang nabbit, now I gotta git me a dutch oven, Well good thing it's Christmas time.
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Re: Dutch Oven Cobbler

Postby Sneakon » Mon Dec 08, 2014 9:07 am

My friend Megan always makes a pineapple upside down cake at our elk camp prep weekend using the Dutch oven/charcoal briquette method. A recipe she developed while river guiding. Always perfect after a day of fence repair, tree cutting and wood chopping.
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