Oct 11 2012

Dutch Oven Blueberry and Apple Cobbler


12” Dutch oven
25 charcoal briquettes
2 (21 oz.) cans apple pie filling
1 (21 oz.) can blueberry pie filling
1 box yellow cake mix
1 stick butter
Ground cinnamon to taste
¼ c . brown sugar (light or dark)

Line Dutch oven with aluminum or parchment liner (this will help minimize the cleanup needed.) Pour contents of apple and blueberry pie filling into oven. Gently mix together. Spread dry cake mix evenly over pie filling. Sprinkle cinnamon over all to taste. Cut butter into 10 equal slices and arrange evenly on top. Sprinkle brown sugar evenly over top. Put lid on top of oven and place 15 hot coals on bottom and 10 on top in a checkerboard pattern. Bake for about 30-45 minutes until bubbly. Spoon into bowls, and add ice cream or whipped cream, if desired. Serves 8-10.

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