Dutch Oven Cobbler
May 27, 2009
Posted by Camp Cook in : Camping Desserts , add a review
Dutch Oven Cobbler
Ingredients
2 pk Cake Mix, white or yellow
1 cn Apple or Cherry Pie Filling
1 cn Crushed Pineapple, 6 oz
1 cn Sliced Pineapple, 6 oz
Cinnamon
Brown Sugar
Butter, Oil, or Margarine
Directions
Line a 12″ Dutch oven completely with heavy duty aluminum foil. Wipe butter or oil all over the inside of the lined Dutch oven. Pour 1 box of white cake mix into the bottom. Sprinkle about half a handful of brown sugar evenly on top. Pour in one can of crushed pineapple and spread it evenly over the cake mix. Pour in one can of either apple or cherry pie filling (leave this in the middle). Then sprinkle about 1/4 of a box of white or yellow cake mix on top of this. Now take a can of sliced pineapple and arrange over the top of the mix to cover the whole thing. Then pour about 2/3’s of the juice into the oven. Fill each of the sliced pineapple holes with a chuck of brown sugar and sprinkle a few shakes of cinnamon over everything.
Dump the rest of the cake mix in and spread it evenly. Sprinkle a little more cinnamon on top for effect. Put the lid on and place the oven on exactly 10 HOT coals in or near your fire and then place 12 coals on top. Make sure the oven isn’t near hot logs or it will burn. Cook for about 15 minutes and then turn the whole oven halfway around. Then cook for approximately another 15 minutes and check. If the top is a golden brown with the cherries or apples just starting to ooz through, it’s ready. Let cool for a couple of minutes and serve.
Apple Tort Recipe
April 28, 2009
Posted by Camp Cook in : Camping Desserts, Campsite Snack Recipes , add a review
Apple Tort Recipe
Ingredients:
apples
sugar
butter or margarine
cinnamon
pre-made pie crusts (2) 9 inch size
Instructions:
peel, core, and slice 1 or 2 lbs apples, add them to a hot skillet with butter or margarine, and sugar until apples start to caramelize. Do not let them burn add butter or margarine as needed and cinnamon. Once caramelized, dish into a 15″ foiled lined dutch oven. Place both pie crusts overlapping over the top of the apples covering as much of the apples as possible. Place the dutch oven on top of hot coals,adding more hot coals on top for about 30-45 minutes, or until pie crust is golden brown. Dump onto a plate, slice and serve
