Sprig Originals's kitchen / Dutch Oven Campfire Fruit Cobbler
Dutch Oven Campfire Fruit Cobbler
By Sprig Originals · with credit
Adapted from completelydelicious.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A bubbling summer fruit cobbler baked right in a camp Dutch oven over charcoal, with a golden cake topping that comes together from just two ingredients. It's the easiest way to get a warm dessert out of a campsite.
Ingredients
Cobbler
- 4 cups fruit, such as berries, peaches or apples
- 1/2 box vanilla cake mix
- 1 cup lemon lime soda
- 2 tablespoons unsalted butter, cold and cut into bits
- 1 tablespoon granulated or coarse sugar (optional)
To Serve
- whipped cream
Instructions
- Light 45 charcoal briquettes and let them burn 20 to 30 minutes, until they're ashy white and glowing. While they heat, grease the inside bottom of a cast iron camp Dutch oven with cooking spray.
- In a bowl, stir the cake mix and lemon lime soda together into a thick but moist batter. Don't fuss over it — anything from a stiff scoopable batter to a looser cake batter will bake up fine.
- Tip the fruit into the Dutch oven and spread it out. Spoon the batter over the top, dot with the cold butter bits, and sprinkle with the sugar if you want a crisp, crunchy finish. Set the lid in place.
- Rake 15 hot briquettes into a tight cluster and set the Dutch oven on top. With tongs, arrange the remaining 30 briquettes evenly across the lid — that split holds the oven at about 350°F.
- After 10 minutes, rotate the pot a quarter turn clockwise over the coals and the lid a quarter turn counterclockwise so nothing scorches. At 20 minutes, lift the lid: the topping should be golden brown and the fruit juices bubbling. Pull it off the coals and serve warm with whipped cream or ice cream.
Chef's tips
- Frozen or canned fruit works when fresh isn't practical — drain canned fruit well so the cobbler doesn't go soupy.
- Lift the lid straight up and tilt it away from you so ash and condensation don't drop onto the topping.
- No charcoal? Bake it over a bed of raked campfire embers instead, with a shovelful of embers on the lid, and start checking at 15 minutes since ember heat runs hotter and less evenly.
- Firmer fruit like apples benefits from a 5-minute head start in the pot over the bottom coals before the batter goes on.
Nutrition (per serving, estimated)
220calories
2gprotein
45gcarbs
5gfat
Estimates only — values vary with brands and portions.
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