Dutch Oven Recipes:  Laid-Back Cherry Cobbler

Category: Dessert

Supplies:
1 Dutch Oven
1 Aluminum turkey roasting pan
3-4 Lbs. charcoal (self-lighting is preferable)
2 Sheets of aluminum foil (extra heavy duty)
1 Large spoon
1 Pair heavy duty gloves (or pliers)
1 Hammock (back-packer is fine)

Ingredients:
3 cans cherry pie filling
1-2 boxes yellow cake mix

Directions:
Set up the hammock between two sturdy trees, but within viewing distance of the fire ring in which the cobbler will be cooked.

Line the Dutch Oven completely with aluminum foil. Shape the second sheet of foil in a circular shape similar to the underside of the Dutch oven lid. This is used to cover the cobbler as it cooks. Using aluminum foil makes for easy cleanup.

Empty the 3 cans of cherry pie filling into the oven. Using the spoon, mix in at least 1 box of cake mix. I prefer 1 1/2 boxes and sometimes use 2 boxes. If no spoon is available, use a hand to mix the ingredients (after washing hand, if possible). If using 2 boxes of cake mix, add some water to the mixture. After the ingredients are thoroughly mixed, cover with the piece of aluminum foil and place the lid on the Dutch Oven. Set the cobbler aside to "cure".

Prepare the charcoal in the turkey-roasting pan. While the briquettes are getting hot, go "test" the hammock; adjust if necessary. Once the briquettes are ready,  cover the top of the oven with charcoal. Place the oven in the turkey-roasting pan with the remaining briquettes (12-15) beneath the oven. Retire to the hammock and rest from this exhausting work.

The cobbler should be ready to serve in about 40 minutes. At about 20 minutes, remove the lid and circular aluminum foil and make sure the cobbler is not being scorched. Use the heavy-duty gloves or a pair of pliers to remove the Dutch Oven lid. Reduce amount of charcoal if necessary. Resume cooking back to the hammock

Serves 10-15 people.
Clean up is easy...dispose of the aluminum foil and charcoal dust. Keep the turkey-roasting pan to use again. Wash and oil (vegetable oil) the Dutch Oven after cooking 5 or 6 cobblers.
 

contributed by Calvin H. Gray
Scoutmaster, Troop 405