Dutch Oven Apple Cobbler Pie
Canned pie filling under a dry muffin mix, baked in a pie tin on pebbles so the bottom doesn't scorch.
- calories
- 420
- weight
- 6 oz
- cal / oz
- 70
- protein
- 3 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 15 min
- total time
- 20 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Canned apple pie filling | 1 can (21 oz) | |
|---|---|---|
| Jiffy apple cinnamon muffin mix | 1 box | used dry, straight from the box |
| Butter | 1/4 stick | a shelf-stable stick keeps a day or two out of the cooler |
| Canned whipped cream | 1 can | optional, and the only thing here that wants a cooler |
Method
- Spread the pie filling across a pie tin in an even layer.
- Shake the dry muffin mix over the top until the fruit is covered. Do not add the egg or milk on the box.
- Cut the butter into thin coins and scatter them over the mix so it has fat to melt into.
- Set four or five pebbles in the bottom of a 12-inch dutch oven and rest the pie tin on them. The air gap is what keeps the bottom from burning.
- Lid on, coals set for baking at 350°F: roughly two thirds on the lid, one third underneath.
- Bake 15 minutes. The topping should be set and browning at the edges. Spoon it out and hit it with whipped cream if you brought it.
This is a cobbler wearing a pie’s name. Dry muffin mix on top of wet filling does the same job a crumb topping does: the fruit’s own liquid soaks up from below, the butter melts down from above, and the middle sets into a crust without anyone measuring anything.
The pebbles matter more than the recipe. A pie tin flat on cast iron sits right against the bottom coals and scorches in ten minutes. Lift it a half inch and the heat turns into oven heat. Keep most of the coals on the lid for the same reason.
Packing
The can, the box, and the butter travel as-is. Bring a disposable pie tin and pick your pebbles before dark. In a 10-inch oven use about three quarters of everything and keep the same heat and time.
Variations
- Any canned fruit filling works. Cherry and peach behave the same.
- Swap the muffin mix for a different flavor, or stir it into the filling instead of leaving it on top for something closer to a cake.
- Slice real apples with sugar and cinnamon in place of the canned filling if you want the extra work.
https://www.boyscouttrail.com/content/recipe/dutch_oven_pies-191.asp