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.
Tried this recipe?Let us know how it was!