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Easy Dutch Oven Cobblers

post #1 of 27
Thread Starter 
Start with you favorite canned fruit pie filling, peach, cherry, apple, or a mixture of any or all, store bought or home canned. Depending on the size of your DO and you pie filling cans, open the can or cans and pour into a cool DO. Cover the fruit with a box or two of Jiffy yellow cake mix, again depending on the size of things. Just sprinkel the dry cake mix over the fruit in as even a layer as you can shooting for about a half inch to 3/4" of cake mix or the nearest whole box equivelant. Then depending on what you have or perffer add several dabs or slices of butter on top of the cake mix or shoot on some squeeze parkay if you like. Sprinkle with some cinnnimon or nutmeg or whatever you like and bake at 350 for 30 -45 minutes.

Have you noticed that I have no hard rules to follow? Just keep an eye on your cobbler after say 30 minutes and look for the filling to bubble thru the top crust or the top crust to start to brown or both depending on the juice content of your fruit filling. My favorite is two large cans of peaches in a syrup, two boxes of Jiffy cake mix (they are actually kind of small boxes anyways) about half a stick of butter and a sprinkeling of cinnimon. The butter melts down into the crust and the filling bubbles up into the crust and the result is....well you will just have to try for yourself!
post #2 of 27
Sounds good Zapper
post #3 of 27
........Okay Zapper.......I thinkI will start with this recipe to begin my DO cooking career..........PDT_Armataz_01_03.gif
post #4 of 27
You will find as you gain experience with the dutch oven, like the zappster said, no hard rules to follow. Follow your gut instinct and what worked on earlier cooks you did. Dont let the set backs get to ya. Everyone has them under their belt. Just remember what ya did, and dont do it again! PDT_Armataz_01_32.gif Good luck and good cookin! PDT_Armataz_01_34.gif
post #5 of 27
Instead of yellow cake mix, I use "spice cake". Brings a different taste to cobblers
post #6 of 27
Don't make a batter; just sprinkle the dry cake mix, correct?
post #7 of 27
are you cooking this in the oven?

post #8 of 27
Smokey Bear, yes you just sprinkle dry cake mix over the fruit filling. I personally add a can of clear soda pop to my filling if using pie filling.
D88de, you are using a dutch oven, cooking over coals or open fire, at least that's the way I do it.
post #9 of 27
so i thougt........so how do you do 350 degrees with any certainty?

"Sprinkle with some cinnnimon or nutmeg or whatever you like and bake at 350 for 30 -45 minutes."

post #10 of 27
yes, we used to make this exact same thing zapper talked about. My parents owned a whitewater rafting company in WV and we made these 12 long frills for cooking steaks, corn and baked potatoes, when we were done on would go the cobblers right onto the coals. They made the best tasting cobblers!! Thanks Zapper!!
post #11 of 27


Hey Zapper, thanks for the cobbler, I'll give it a try this weekend, I've been in to smoking meat for quite awhile 6-8 yrs. but cast iron cooking and baking last 3yrs. I need things quite easy and simple for camping
post #12 of 27
Fruit cobblers are great smoked! Here are two great recipes that were posted here that I did in my smoker rather than baking - they were great!

Posted this one I tried about a year ago that was quite good.

Sickpuppys Smoked Peach Cobbler

1 Can sliced peaches 15 or 16 oz. (if you have fresh peaches use 2 cups peeled and sliced)
1 cup sugar
¼ lb. Butter
2 tablespoons baking powder
Cinnamon or nutmeg
1 cup flour
½ teaspoon salt
¾ cup sugar
¾ cup milk

Pour 1 cup of sugar over peaches and let stand. Melt butter in baking dish and let cool. Mix together in separate bowl flour, salt, ¾ cups sugar. Milk and baking power. Add cinnamon or nutmeg (I prefer cinnamon) to taste. Spoon this batter carefully into buttered dish. Mix the fruit and sugar and put on top of batter. DO NOT STIR. After you have finished and removed meat from smoker, add wood chips and bring temp. up to 370* and put cobbler in smoker for about 45 minutes. Enjoy!

If you have eaten regular cobbler, it is good, but the smoke adds a flavor that will make your tongue and lips will go crazy trying to get to the next bite.

Just as you guessed, the flour mixture will rise and engulf the fruit and make a thick, sweet dough crust. If you do not put the fruit in last it does not work.

You can use any fruit you like. I some times use blueberries.

And one from our beloved Scott may he never be forgotten!

Scott in KC - Peach Cobbler

I have a similar recipe.

In 2qt casserole

melt 1 stick butter or margarine

Stir in (no need to thoroughly blend)

1 Cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Cup sugar
1 Cup milk

Top with any canned fruit drained or canned fruit pie filling.

Bake @ 350 for 1 hr.

I've never cooked it in the smoker before but no reason why it won't work. I've made this with peaches, pears, cherry pie filling etc all are quite good. Strawberry pie filling is my favorite, it's rather like strawberries with its own built in shortcake, served still warm with whipped cream or ice cream it is awesome.

This recipe is super simple and can be thrown together before the oven preheats.
post #13 of 27
Thanks. Are you putting the lid on top of the DO and setting coals on top or just putting the DO on coals with heat from the bottom?
post #14 of 27
SB, you put coals under and on the lid. You can do this at the same time or sometimes I will put the oven over the fire or coals until the filling boils up through the cake mix and then reduce the heat on the bottom and cover with coals to brown the top. This method is easier for me as I mainly cook over burning logs and haven't got the use of coals from the fire down as yet.
post #15 of 27
Thread Starter 
Whoa!!!!! On the road for a couple of days and I got way behind on the forum reading!

From what I remember:
Yep, pour the cake mix on top of the fruit filling straight from the box and dry. Any added butter on top and the juices perculating through the mix will help the mix form a nice cruncy/chewy crust.

Yep you could bake this in a conventional oven using the dutch oven as the pot, I use my DOs in the oven quite a bit just because of there size. Most of the time I use charcoal to cook with when I am using the DOs though. A good charcoal (Even a cheep charcoal, although I have never had a bad charcoal unless it got wet) is easy to maintain the temps with charcoal just by adjusting the count. Let's see if this link will work http://www.smokingmeatforums.com/for...7&d=1181970605

This is a great camping food, hot, no perishable ingreidents to have to worry about before you make it, pretty much set it and forget for 30-60 minutes. An added treat would be the ice cream in a coffee can trick.
post #16 of 27
WOW ZAPPER.......that is SO kewl........thankx..........i do alot of camping......and watch C DUB and the Campfire Cafe........but don't do enuff DO cooking.......to get all that BAGGAGE to do DO........i have 3 colemans.......now if i could find a way to do DO with a campfire site, and not have to have hangers........and tables for the charcoal to sit on......KISS........i should be asking Dutch these questions.....But that table ROCKS.......i can do that on sand........i guess i just answered my own question huh..............DUH...........

NEVER MIND............LOL

post #17 of 27
spam reported
post #18 of 27
So this is how you got all your posts.....
post #19 of 27
this is TWICE you called me on this, you JEALOUS?
post #20 of 27
Made this today out in the back yard in the 10 inch camp cooker. Peaches right off the tree and a 1/2 cup of water cake mix on top. Light sprinkle of brown sugar some butter and man is that good!

The finished product screams out for Ice cream on top.

Thanks for the Recipe Zapper.
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