Dutch Oven Apple Cobbler - The Real Thing
10-15 good sized granny smith apples 1/2 Box of Brown Sugar 1 Box Yellow Cake Mix 1 Stick Butter (Unsalted) Cinnamon
12 Inch Dutch Oven Kingsford Charcoal Charcoal Chimney
Fill a charcoal chimney with the charcoal and start with newspaper or a large camp burner, do not use starter fluid. Core, and slice apples into about 6 pieces per apple. Line oven with heavy duty foil if desired for easier cleanup. Place sliced apples in bottom of oven. Sprinkle the brown sugar on top of apples. Cover the apples and brown sugar with yellow cake mix, do not mix. Cut up the stick of butter and place pats of butter on top of the cake mix. Sprinkle with a little cinnamon powder. Place about 10 charcoal briquettes underneath oven and around 10-15 on top. Cooking usually is 45-mins to an hour depending on temperature / wind conditions. Check after 30-45 minutes, it is done when the crust starts to brown and you can see the apples/brown sugar mixture bubbling up through the crust.
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This is by far the best recipe/method for a 'made from scratch' type of cobbler. The fresh granny smith apples tartness is tamed by the brown sugar, and creates a bubbling sauce with the apples that cooks into the cake mix whilest the butter melts into it, creating a great crust. MMMMM.....
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