Cub Scout Cobbler Recipes
DUTCH OVEN APPLE COBBLER
A simple and delicious dessert for the campfire.
Provided by Bob
Categories Dessert
Number Of Ingredients 5
Steps:
- Put both cans of apple pie filling on the bottom of the dutch oven
- Spread both boxes of corn muffin mix evenly over the apple pie filling
- Mix the cinnamon into the brown sugar, and spread evenly over the muffin mix
- Slice the stick of butter into pats and spread them on top of the cobbler.
- Bake with 12 charcoal briquettes on the lid, and 15 under the oven for approximately 30 minutes.
CUB SCOUT COBBLER
Easiest cobbler with 4 ingredients-and can be made with whatever fruit is in season or with canned pie filling.
Provided by hokiegal
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter or margarine in 13x9-inch casserole (can use smaller-but cook longer). Mix cake mix with milk to form batter.
- Pour batter on top of melted margarine.
- Spoon fruit on top of batter-DO NOT STIR.
- Bake at 350°F for about 50 minutes.
- Check to see when cake is done with toothpick.
- Serve with vanilla ice cream or whipped cream.
- NOTE: Can be adapted to cook in a Dutch oven on campfire.
- NOTE: This is good with chocolate cake/cherry pie filling OR yellow cake mix and any fruit OR spice cake/apples or peaches.
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EASY DUTCH OVEN COBBLER - COMPLETELY DELICIOUS
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5/5 (4)Total Time 25 minsCategory DessertCalories 282 per serving
- Preheat 45 charcoal briquettes until white and glowing. Lightly grease the bottom of a cast iron camp dutch oven with cooking spray (see Notes).
- In a medium bowl combine the cake mix and lemon lime soda. You want a batter that is thick, but moist (it does not have to be precise, I've had varying consistencies from stiffer batters to thinner cake-like batters).
- Place fruit in the cast iron dutch oven and spoon batter over top. Top with bits of butter. Sprinkle with the sugar, if using. Cover the dutch oven with its lid.
- Place 15 hot charcoal briquettes together and set dutch oven over them. Using tongs, place the remaining 30 briquettes on the dutch oven lid. (This exact number and placement is required to achieve 350 degrees inside the dutch oven.) After about 10 minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven counter clockwise to promote even cooking. Check after 20 minutes, cobbler is done with the topping is golden brown and the fruit juices are bubbling.
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- If baking in the oven, preheat the oven to 350 degrees F (See recipe notes to if cooking this cobbler over a campfire.) Place the butter in the bottom of a 10-inch dutch oven or a 3-quart baking dish with high sides. Once the butter is melted, remove the dish from the oven.
- To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/3-ish inch wide slices, then place the slices into a large mixing bowl. If you prefer, you can peel the peaches with a vegetable peeler.
- To the bowl with the peaches, add the honey, cornstarch, vanilla extract, cinnamon, and ginger. Stir gently to combine. Set aside.
- In a separate bowl, prepare the topping. Whisk together the sugar, white whole wheat flour, all purpose flour, baking powder, and salt. Add the milk, and whisk to combine. Gently pour the batter over the melted butter. DO NOT STIR. Now, carefully spoon the fruit and any juices that have collected in the bottom of the bowl on top of the batter. Again, DO NOT STIR.
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