Post a Comment On: The Family

I make this cobbler at Cub Scout campouts, and it goes fast. Of course it goes best with french vanilla ice cream, so I usually serve it the first night of a campout before the ice cream melts in the cooler.

For each 10-in dutch oven:

Ahead of time:
In a zip lock bag, put:
1 1/2 cup of sugar
1/2 cup flour
1/4 tsp salt
1 tbsp vanilla

In a small zip lock bag
* cinnamon & sugar mixture

Also bring:
1 stick butter (or squeeze Parkay)
1 package rolled pie dough (2 crusts). Found in the dairy aisle.
1 1/2 package frozen fruit (or about 4 cups?)

Assembly:
Get your coals going. A chimney worth of coals is more than enough for two cobblers. They don't have to be totally ashed to use (in fact, that's too late.) They just need to be well lit. So, get your fire started, mix your fruit into your sugar mixture, drink another beer (unless at a scout campout), then start assembling.

If you haven't already, put your fruit in your zip lock with the sugar mixture. It's good to get that mixed up and melding for 15 minutes or so. Unroll one of the crusts and center it at the bottom of the dutch oven. The edges should walk up the sides to make a bowl inside. Pour your fruit and sugar mixture in this bowl, but don't let it overflow. In fact leave a little room at the top. Unroll the other crust and lay it centered on top, and try to tuck in/squeeze together the crust edges to kind of seal them as best you can. It won't be perfect. Put some slits in the top crust for ventilation, cover with the cinnamon & sugar mixture, then drop cut 1/2 teaspoons of butter bits on top of the crust. (Or squeeze a bunch of Parkay in a nice criss-cross pattern.)

Cover the dutch oven. Put 6-7 coals on the bottom of the oven, and 14 or so on the top. It takes about 45 minutes to cook.

--
Christian McDonald