Every good Boy Scout knows that the secret to a successful campout is a Dutch Oven Cobbler. No matter how many blisters resulted from the 50-mile hike, no matter how many fish got away, no matter how cold it’s going to be in the tent tonight, the outing will be a success as long as the Dutch Oven Cobbler is a success.
So when the men in the family were challenged to invent the best possible dessert using only a handful of random ingredients, some of the “true Scouters” in the group had an advance strategy. The never-fail campout favorite can be fashioned with only a few simple ingredients, and the recipe is so forgiving that even amateurs can succeed.
Cobbler As Easy As Pie
So, putting their expertise to work, this group of “Cast Iron Chefs” went to work to invent a crowd-pleasing dessert. First, they started with a base of home-canned tart cherries thickened with a little bit of Sure-Gel.
Next, in a separate bowl, mix one yellow or white cake mix with the “secret ingredient” which in this case was a can of kiwi strawberry soda. The soda acts as a leavening agent and moistens the cake mix.
Pour the cake batter over the cherry filling (you can substitute any flavor of pie filling) then dust on a little bit of shredded coconut. Sprinkle a few toffee bits over the top.
Next, cut a white chocolate candy bar into chunks and sprinkle the chunks over the toffee layer. The final layer includes a generous handful of sliced almonds and another sprinkling of shredded coconut. Carefully fold in the edges of the aluminum foil if you used it to line the Dutch oven.
Bake the cobbler for about 30-40 minutes using about 12-16 coals on top and another 8 underneath.
The cake mix will rise and cover the topping ingredients. We recommend that you serve it hot with plenty of ice cream or whipped cream on top.
- 1 can of cherry pie filling
- 1 white or yellow cake mix
- 1 can of Kiwi Strawberry pop
- 1 egg
- ½ cup Heath toffee bits
- ½ white chocolate baking bar
- 1 cup of flaked or shredded coconut
- ¾ cup of sliced almonds
- Pour a can of canned cherry pie filling into the bottom of a Dutch oven that has been lined with aluminum foil and greased well.
- Mix the cake mix together with one egg and a can of kiwi strawberry soda.
- Pour the cake mix over the pie filling.
- Top cake mixture with toffee bits.
- Cut the white chocolate baking bar into small chunks and spread the chunks over the toffee bits.
- Sprinkle with a mixture of shredded coconut and sliced almonds.
- Bake at 350 degrees for 30-40 minutes or until the cake tests done. Insert a toothpick into the center of the cake. When it comes out clean, the cake is fully baked).
- You can bake this cobbler in a 9x13 pan in your home oven.