Thursday, May 3, 2012

Camp Cooking, Cobbler

I thought I would show one of the dishes I made this last weekend. I was really just using what I had but it turned out really well

It is a cobbler, made in a dutch oven. I started with a can of peaches and the remainder of the pineapple from the skish-kebobs the fruit was drained and the juice saved. I spread it out in the bottom of the dutch oven after I liberally coat the bottom of the pot with cooking oil.








Next I dumped a yellow cake mix over the fruit and poured the pineapple juice and pear juice on top along with a few pats of butter.
Do not mix or stir.

 I then put 10-12 charcoal pieces on top and about the same underneath for about 25-30 minutes. I would keep checking it till it looked done.
 It looked done so I took it off the coals.
 It dished out nicely, did not stick
Served with Ice cream, I hate to brag but this was about the best  cobbler I have ever tasted. The pineapple and peach were excellent together.The main liquid was pineapple juice.



Don't you just hate roughing it while camping ?

12 comments:

  1. you, Monsieur, have taken the term "roughin' it" to a whole new level - bahahahaha!!! next you'll be showing us how hard it is to only have warm Cristal to drink!!!!

    your friend,
    kymber

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    Replies
    1. Thanks Kymber, I say why rough it when you don't have to.

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  2. Recipe stolen; thanks for the cooking tips.

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    Replies
    1. Be sure to coat the bottom of the pot with oil before starting.

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  3. Replies
    1. I knew I could get someone hungry.

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  4. "Roughing it" is the best part of camping or just being in the cabin up north. Thanks Duke.

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    Replies
    1. You said it, just getting away makes it better.

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  5. Proud to say I taught you everything you know....well done.

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    Replies
    1. What can I say.....I still didn't save you any.

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  6. How many charcoal brickets do you use to make the dutch oven ice cream? We make dump cake on every Scout camping trip.

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  7. For the cobbler I use about 12 on top and about 10 to 12 on the bottom. I don't think it is that critical as long as it doesn't get too hot and you keep an eye on it to check when it is done. Be sure to put some oil in the bottom before you start.

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