A great camp meal deserves a great dessert. I don’t know a camp cook anywhere who doesn’t swell up with pride at the ooohs and aaahs from the guests when a delicious, bubbling sweet treat is brought to the table. Yet, when you’re cooking for the crew and you have other responsibilities like toting water, doing the dishes, ordering next week’s supplies, making sure everyone has dry bedding, keeping the tents or cabins clean, and keeping the outhouse supplied with essentials you can’t devote a lot of time to fussing with desserts. All of us have to sleep sometime!
That’s why this quick cobbler recipe from J. Wayne Fears is so welcomed. You’ll get the ooohs, aaahs, and mmmmmms like you spent all day slaving over the fire, but this one whips up really fast. And because you’re cooking on a pan INSIDE the Dutch oven, it cleans up much faster, too.
Once you get this one down, you can start experimenting with fruits other than peaches in this recipe. Any canned fruit or berries works out pretty well once you get the hang of it. Fresh fruits work, too, but you need to make a syrup for them. This recipe, cooked in a size #12 Dutch oven, serves 8, though be prepared when they ask for seconds.
- ½ stick butter
- ⅓ cup sugar
- 1 16-ounce can sliced peaches (save ½ can of juice)
- ⅔ cup milk
- 1 package Louisiana Fish Fry cobbler mix
- Melt ½ stick butter in an aluminum cobbler pan that fits inside the Dutch oven.
- In a large plastic bowl thoroughly mix together one package of cobbler mix, 1/3 cup of sugar, and ⅔ cup of milk.
- Pour the mixture into cobbler pan and mix thoroughly with the melted butter.
- On top of the mix pour in peaches and ½ can of peach juice. Spread peaches evenly over the mixture.
- Carefully place the cobbler pan on trivet in pre-heated #12 Dutch oven. Trivet can be supported off the bottom of Dutch oven with some small, evenly sized stones. Cover and place coals or burning charcoal briquettes top and bottom. After a half-hour, or so check frequently and cook until top is golden brown (about 40-45 minutes at 375 degrees.)
For more on the source of this recipe, visit the author’s website at: jwaynefears.com.