Thursday, August 9, 2012

Cookie Fruit Cobbler

     Here's another three ingredient camping recipe from Nestle's that was incredibly easy to make and amazingly good.  All you need is a can opener and a mixing bowl to make this chocolaty, crumbly cobbler.  I baked it in my 10 inch dutch oven with 10 coals in a ring around the bottom, 12 briquettes in a ring around outside of the lid and 6 in the center.  In 25 minutes it was brown and bubbling.  This would bake equally well in your 12 inch oven.  Also, if you can't find Nestle's, any prepackaged, refrigerated chocolate chip cookie dough will do the trick.  Choose your favorite pie filling and get ready for a warm, filling dessert to enjoy around your crackling campfire.

Cookie Fruit Cobbler
2 21 oz. cans cherry, peach, blueberry or apple pie filling
1 16.5 oz. package Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 cup quick OR old fashioned oats

     Lightly oil or spray dutch oven; line with parchment paper if desired.
     Spoon pie filling evenly into prepared dutch oven.
     Crumble cookie dough into medium bowl.  Add oats; mix well.
     Sprinkle dough over filling.
     Bake at 375 degrees for 25 minutes or until top is deep golden brown.
     Serve warm or at room temperature.

Combine oatmeal and cookie dough with your fingers and
sprinkle over filling

Bake for 25 minutes at 375 degrees or until topping is golden brown

Like a giant, warm, Toll House oatmeal cookie on
sweet cherry pie filling


  1. Thanks for this great idea. Totally easy for anyone. I am looking for recipes for many beginning cooks that I know.

  2. You're welcome Sharon, I'm with you, the easier the better sometimes, especially when you're camping. Thanks for stopping by, Liddy

  3. Great idea and simple look forward to the youth cooking this at this years Scout Show.

  4. Glad you found a recipe you can use Liz, thanks, Liddy

  5. I made this last night at a cub scout campout. It was a hut! I doubled the recipe using 2 cans of apple and 2 cans of cherry pie filling and two tubes of cookie dough in a 12 inch Dutch oven. It was delicious. Because I used so much cookie dough, the cookie was soft, not crispy but cooked through. Probably could have done one and a half tubes of dough, but we were feeding a crowd. With this, an apple cobbler and a peach cobbler, nothing was left over. Thanks for the great recipe. One tip: for cooking while camping, I brought a large zip lock bag, put the cookie dough and oatmeal in the bag and let my 7 year old squeeze the dough until it was mixed with the oatmeal.

    1. Of course I meant hit. Typo

    2. Thanks for sharing Karen, good to know you can almost double the recipe in a larger oven. Glad everyone liked the dessert, sounds like a fun time and thanks for the tip about putting the topping in a zip lock bag, one less bowl to clean up when you're camping. Liddy