Best 4 Campfire Cobbler Recipes

CAMPFIRE PEACH COBBLER

Steps:

• Prepare campfire or grill for low heat, using 32-40 charcoal briquettes., Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan., Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven., When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.

EASY CAMPFIRE PEACH COBBLER

Steps:

• 1. you will need 14" cast iron dutch oven. pour peaches in bottom of the dutch oven. (juice and all)
• 2. sprinkle cake mix over top of fruit. do not mix. cut pats of butter and place on top of cake mix. (evenly)
• 3. cover and bake over medium heat,untill bubbly and top is lightly brown. approximately 35-45 min
• 4. you can bake in the kitchen.at 350 for 40 min

CAKE & BERRY CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 12-16 charcoal briquettes or large wood chips., In a large resealable plastic bag, combine biscuit mix and oatmeal. Add butter; squeeze bag until mixture resembles coarse crumbs. Gradually add milk; knead to form a soft dough. Spread into a greased ovenproof Dutch oven. Combine pie filling and apple juice; pour over dough. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6-8 of them. Using long-handled tongs, place 6-8 briquettes on pan cover. Cook for 15 minutes or until filling is bubbly. , To check for doneness, use the tongs to carefully lift cover. If necessary, cook 5 minutes longer. Serve with ice cream if desired.