I just got back from a sweet camping trip, with some ol’ buddies from college. We head out on the road every year. This was our third year.
While we were out, I cooked several of my top camping items. Generally, I use a dutch oven, or at lease some cast iron. One of my own favorites is a simple fruit cobbler. No it’s not actually homemade, but I’ve never tried to pretend that it is. I have no idea where this recipe came from, but I do remember that I learned it in the Boy Scouts.
Basically, all you need is:
- Dutch Oven (10″ or 12″)
- Coals (It’s quite easy with compressed charcoal briquettes, but can be done with simple burned down coals.)
- Aluminum Foil
- Canned pie filling (apple, cherry, or some kind of berry work fine)
- Frozen fruit, w/ sugar added.
- Butter (not margarine, it’s yucky)
Why no measurements? I’ve never measured. I always just make it to sight. I’ll give you the step by step below, along with a photo of each step. Keep in mind that I’m using a 12″ Lodge-brand dutch oven. Love it!
First, line your dutch oven with the foil. Since mine is a 12″ model, I have to make two passes with the foil. This will really cut down on the clean up. When you’re camping, this REALLY pays off!
I used two bags of these frozen berries for this one; raspberries and blackberries. I make sure to get it with sugar added. Being frozen, there’s important amounts of water too. On this one, I put the blackberries on one side and the raspberries on the other. You know, like a pizza.
Now for the precision. Spread the Bisquick, covering the berries entirely, then add some more. Generally, you’re looking at about a half inch of Bisquick.
Now for the butter. Cut it into precise pats, as shown. (no real precision was used) The butter is the source of all the wonderful goodness, when blended with the Bisquick, so don’t go lightly.
Be honest, if you’re starting to worry about this being too fattening, you wouldn’t have gotten excited about reading this post to begin with. Let it go. There’s no pretense on this blog!
A better shot of the butter spread around. Yum!
So, of course you followed my instructions to get the charcoal started up earlier, right? Oh, wait, I forgot that part. OK, go back and get the charcoal started first! Do it!
When you get back to this part in the instructions, spread the coals out to the edge of the BBQ base. Oh yeah, I forgot that too. At home, I’m using our charcoal BBQ grill, to keep it all contained.
Now, lid that thang! Place it right down in the middle. Don’t worry about getting too many coals underneath. There’s enough residual heat in the ash, and radiating up all around, to provide some warmth below. The real work comes from the coals on top. (That’s next)
Get them hot coals on top of the lid. That’s why you want a genuine dutch oven for this project. The lids have a ridge all the way around, to help keep the coals in place. Oh, and the feet on the bottom help it to remain steady on top of those coals, when you have some underneath, which we don’t, this time.
Now, more precision. It’s done when it looks like this! Keep watch, and when the butter has melted into the Bisquick, and turned into a nice golden brown crust, it’s done. Don’t forget that it’ll keep cooking, from the heat already captured by the dutch oven’s base. Even now, on the counter, it’s still cooking a bit.
Now, when you’re camping, you might not catch it when it’s done. Or, you’ll not follow my advice, and leave too many coals below. This could cause it to get burned around the edges. Not to worry, just scoop out everything else. It will still be wonderful and tasty! Trust me!