Backpacking Cobbler Recipes

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

Steps:

• 1. Optional: Cover inside of Dutch oven with aluminum foil. Generously butter or oil the tinfoil. (This helps with clean up and cobbler not sticking).
• 2. Evenly spread the 2 cans of fruit into the bottom of the Dutch oven.
• 3. Evenly pour cake mix over fruit layer.
• 4. Break up the butter into small pieces and distribute on top of cake mix layer.
• 5. Pour water over everything. DO NOT STIR! Place lid on Dutch oven.
• 6. Put 10 hot coals under Dutch oven, and 8 Coals on the lid of Dutch oven. Cook for 1 hour without checking on it.
• 7. Remove from heat and let cool a bit before serving. *** You can use any flavors of cake mix and fruit that you would like together. Like lemon cake and Blueberry filling, Spice cake and Apple filling, chocolate cake and cherry or raspberry filling. Or like this recipe suggests... yellow or white cake with any fruit.

Steps:

• Prepare campfire or grill for low heat, using 32-40 charcoal briquettes., Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan., Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven., When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.

Steps:

• Mix sugar, 1 tablespoon biscuit mix, dry milk, and cinnamon in the small bag.
• In a bowl, mix the remaining biscuit mix with brown sugar, and cut in shortening.
• Label the large ziploc"cobbler base, add 1/4 cup water at camp".
• Close it.
• Label the small bag"topping mix, add 4 handfuls berries".
• At camp, add the water to the base and mix.
• Put in a greased dutch oven.
• Toss berries in bag with topping and spread on cobbler base.
• Cover tightly and cook in coals or on grill for 30-40 minutes.