In October 2019, Daylen’s Webelos den went camping at Mammoth Cave National Park. We found this recipe for a quick and easy Dutch Oven cobbler.
As it would turn out, this was Daylen’s last camping trip as a Cub Scout. COVID cancelled the annual Pack Spring camp out (“Pack Camp”). As Webelos, parents were not required to camp with their scouts. As Sam’s parents were not able to attend, Daylen and Sam shared a tent and got a glimpse of what Scouts BSA would bring.
Lazy Peach Cobbler
Servings: 8
Equipment
- Dutch Oven
Ingredients
- 2 30 ounce cans sliced peaches in syrup
- 1 package white or yellow cake mix
- ground cinnamon to taste
- 1/2 stick butter
- 2 cups rolled oats
Instructions
- Place a 12-inch camp Dutch oven over 15 hot charcoal briquettes.
- Pour contents of each peach cans into oven. Spread dry cake mix evenly over peaches. Sprinkle rolled oats over the cake mix. Sprinkle cinnamon over all to taste. Cut butter into equal slices and arrange on top.
- Put lid on top of oven and place 10 hot charcoal briquettes in a checkerboard pattern on top. Bake for about 45 minutes or until done.
- Spoon into bowls and add cream, ice cream, or whipped cream, if desired.
Notes
Adapted from: https://www.lodgecastiron.com/recipe/lazy-peach-cobbler