Alan’s Dutch Oven Campfire Blueberry Cobbler
Good cooking and eating is a family affair. My husband Alan was an active leader in Boy Scouts for many years. The particular troop that he and our sons were members of were known for monthly camp out adventures. From 100 degrees plus during scorching Missouri summers to 2 below zero during the annual ski bummin’ trip, my husband prepared meals outdoors for the adult leadership. In fact he was recognized with an award for 6 years of perfect camping. Meaning, he had attended around 70 consecutive camp out weekends!
He treated the leaders to amazing food. From smoked prime rib, gumbo, muffuletta sandwiches, roasted quail and Italian Ragu/Bolognese to his famous blueberry cobbler; the adult leaders experienced some fine dining in the outdoors. There were a number of times when the wives of the other adult leaders were not very happy when their husbands came home only to go on and on about the delicious meals Alan had prepared for them.
Our Supper Club chose “Great American BBQ” for this month’s theme dinner. The hosts assigned us to bring a dessert fitting the theme. It was a quick and easy choice to have Alan prepare a campfire dessert he became known for among Troop 4. In order to let the guests fully appreciate the dish, Alan brought all of the things needed to prepare the cobbler at their home. The cobbler bubbled away inside the dutch oven while we enjoyed cocktails, appetizers and the main course. We ended the evening enjoying bowls of this steamy cobbler topped off with vanilla ice cream. I’d say it was a perfect ending to a delicious all-American dinner party!
While our contribution to the meal was just the dessert, the other three couples contributed many delicious dishes that included:
MENU
Ricotta & Arugula Stuffed Mushrooms
Roasted Red Pepper Toast
Melon Balls wrapped in Prosciutto
Old Fashioned Potato Salad
Calico Baked Beans
Pineapple Marinated Flank Steak
Smoked Pork Ribs
Campfire Blueberry Cobbler
Alan's Campfire Blueberry Cobbler
Ingredients
- 2 21 ounce cans Blueberry Pie Filling
- 1 box yellow cake mix
- 1 12 ounce bottle vanilla cream soda
Instructions
- If making outside in the traditional manner, heat charcoal briquettes in a chimney starter for 7-10 minutes.
- While charcoal is getting hot, pour 2 cans of pie filling in base of 10-12 inch cast iron dutch oven.
- Sprinkle boxed yellow cake mix over top of pie filling.
- Pour bottle of vanilla cream soda over top of cake mix. DO NOT STIR.
- Place dutch oven lid on top, creating a tight seal.
- VERY IMPORTANT...find a heat resistant, level surface to do the cooking. Alan uses a round piece of steel. They also make dutch oven steel sheets for this purpose.
- When charcoal is very hot, using tongs, place charcoal briquettes (3 less than the diameter of your dutch oven). In this case he used a 12 inch oven, so he placed 9 underneath.
- On lid of dutch oven place (3 more briquettes than the diameter of the oven, in this case 15). This way the cobbler will cook from above and below.
- Let cobbler cook for 30 minutes. Carefully remove lid. If you notice a lot of clear liquid from the soda around the edges, place lid back on top, just slightly ajar. This will allow some of the steam to escape. Cook for an additional 10 minutes.
- Cobbler will appear done when a nice golden brown crust has formed on top.
- Carefully scoop out cobbler into bowls and top with vanilla ice cream.
Notes
- If you're not as adventurous as Alan, you can prepare this inside. Simple place your cast iron dutch oven in a 350 degree oven for 30 minutes. Check for doneness. If more time is needed, set lid slightly ajar and bake for an additional 10 minutes.
- If you do not have a cast iron dutch oven you can use a very sturdy casserole dish, like an enamel coated dutch oven.
