Dutch Oven Peach Cobler "Dump Cake"

Some folks call this a 'dump cake' GREAT beginner recipe, esp. for outdoor cooking.

1 box yellow cake mix (can use white, but yellow tastes better with peaches)

1/2 stick butter/margarine

1 large can(s) peach slices

side of vanilla ice cream (optional)

EQUIPMENT

12 inch shallow dutch oven - the kind with legs. this recipe just doesn't work with a 12 inch deep

1 pair long tongs - to move around charcoals

1 long handled claw hammer (this is the lid lifter) to use when there are hot coals on the lid

2 aluminum roasting pans. 1 is to cook in, the second is a clean surface to put the lid down while you stir & add stuff

LOTS charcoal starter fluid

1. light 24 charcoals. They will be ready to use in ONLY ten mins (don't be fooled into waiting too long, they don't have to be completely glowing. If you wait more than 10 to 13 mins, you won't get the full cooking time out of your charcoals)

2. If your oven isn't already well-seasoned, start by using a bit of butter/margarine/cooking oil to grease it down on the bottom and about halfway up the sides.

3. open & dump peaches into Dutch oven

4. open cake mix & spread it evenly over peaches (yes, use it dry)

5. cut up the butter/margarine and drop little pieces across the cake mix. Put the lid on the oven.

6. make a ring of 7 charcoals and place 3 charcoals inside the ring. the ring should be just smaller than the bottom surface of your oven. Place the oven over this ring

7. place the remaining 14 charcoals on the lid by making a ring of 10 or 11 around the outside & place 3/4 inside

8. Don't touch it for 40 mins - it's tempting, esp. when you're excited about trying a new oven

9. at 40 to 45 mins: You need a CLEAN surface to put the lid on, or a strong arm to hold the lid up during all checking.

10. It's almost done when there's a crust forming on top & it's starting to brown - even if only in spots. At that almost done point, I take all the charcoals from the bottom & place them on the top. This speeds up the top browning & prevents burnage on the bottom. Keep checking every 3 or so mins until the top is nicely browned. It may be brown in patches - that's ok - don't wait for the whole thing to be evenly browned. Judge readiness by the most browned spots. You can spread the cake mix a little more evenly the next time =)

Dutch Oven CAMP COBBLER

Pile up 24 charcoal briquettes in your campfire pit and place one or two fire starters on top of the charcoal.
Light the fire starters. Allow the charcoal to burn until the exterior of the briquettes is ashy and gray.

Prepare a 12-inch Dutch oven by lining the inside with aluminum foil.
Use your can opener to open a 32-ounce can of fruit cocktail, a 32-ounce can of peaches and a 16-ounce can of pineapple.
Pour the fruit and juices into the aluminum-foil-lined Dutch oven.

Add 1/2 cup instant tapioca to the fruit mix and stir well to combine.

Pour the yellow cake mix evenly over the fruit and tapioca combination.
Add 1 cup brown sugar, sprinkling it over the cake mix.
Cut one stick of margarine into thin slices and place them all over the top of your Camp Cobbler.

Cover your Camp Cobbler ingredients with the Dutch oven lid. Put on an oven mitt and use tongs to pick up eight charcoal briquettes and place them on the ground or in the fire pit where you intend to cook your Camp Cobbler.
Place the charcoal pieces close enough to form a base on which the Dutch oven will sit.

Set the Dutch oven on top of the eight charcoal briquettes.
Place 16 charcoal briquettes on top of the Dutch oven.
Bake your Camp Cobbler for 45 to 60 minutes.
When the cake is golden brown and the cake mixture has become moist from the fruit juices, then you know your Camp Cobbler is ready.

By Cin Straw