Cranberry-Pear Cobbler

     Adapted from a Gooseberry Patch recipe, this cobbler is the perfect way to end your Thanksgiving dinner.  The pears and applesauce combine with the tapioca to produce a thickened, sweet layer of fruit and the topping of buttery biscuits melts in your mouth.  I could not find the smaller cans of pears so substituted with the larger 29 ounce size and only added half the liquid.  The original recipe calls for the syrup from both cans but it seemed a bit watery to me so I scaled it back.  The secret to any biscuit topped recipe is to have the bottom layer hot and bubbling before you add the biscuits.  The fruit also needs to cook long enough for the tapioca to work it's magic and thicken the sauce.  In my 10 inch deep oven, the cobbler baked for 25 minutes with 10 coals in a ring around the bottom and 22 briquettes on the lid.  Once the fruit was thick and bubbling I added the topping, in 12 minutes the biscuits were golden brown and ready to serve.  This needs to be eaten while it's still warm and the biscuits are fluffy and soft so be sure to save some room for a big helping of cobbler.  Have a safe, blessed and very Happy Thanksgiving! 

Cranberry Pear Cobbler
2 15 1/4 oz cans sliced pears in syrup
1/2 cup sweetened dried cranberries
1 cup applesauce
1/4 c. instant tapioca, uncooked
1/4 tsp nutmeg
2 tsp cinnamon, divided
1 cup sugar
1 12 oz tube refrigerated Grands Jr buttermilk biscuits
1/4 cup butter, melted

     Lightly oil or spray 10 inch dutch oven.
     Pour pears with juice from only one can into prepared dutch oven.
     Sprinkle with cranberries and tapioca; set aside.
     Combine applesauce with nutmeg and one tsp cinnamon, mix well.
     Spoon applesauce over pears and cranberries.
     Bake at 400 degrees for 20 minutes or until hot and bubbling.
     In a shallow dish combine sugar and remaining cinnamon; mix well.
     Separate biscuits.
     Dip each biscuit in butter, then in cinnamon-sugar to coat both sides.
     Arrange biscuits over hot fruit mixture.
     Continue baking for 10-15 minutes or until biscuits are golden.
     Allow to cool for 10 minutes before serving.
     Serve warm; top with vanilla ice cream or whipped cream.
     Makes 6 servings.

Spoon applesauce over pears, cranberries and tapioca

Bake at 400 degrees for 20 minutes or until hot and
bubbling before adding sugar-coated biscuits

Bake for 12-15 minutes or until biscuits are golden brown

Allow to cool for 10 minutes before serving

Apple Raspberry Cookie Cobbler

     Here's a simple cobbler from Pillsbury made with refrigerated sugar cookie dough.  Another very good camping recipe, all you need is a dutch oven, a spoon, a can opener and a medium mixing bowl to prepare this home style dessert.  In my 12 inch dutch oven, the cobbler baked for 55 minutes with 12 coals in a ring around the base of the oven and 24 briquettes on the lid.  The apples and raspberries are an especially good combination but the cookie dough topping would work with any one of your favorite canned pie fillings for a quick and easy camping dessert.

Apple Raspberry Cookie Cobbler
2 21 oz cans apple pie filling
1 12 to 14 oz bag frozen unsweetened raspberries OR 3 cups fresh raspberries
1/4 cup sugar
1 16.5 oz roll refrigerated sugar cookie dough, at room temperature
1 cup quick-cooking oats
2 Tblsp sugar
Ice cream, if desired

     Lightly oil or spray 12 inch dutch oven.
     Mix pie filling, raspberries and 1/4 cup sugar and spread evenly in prepared oven.
     In medium bowl, break up cookie dough.
     Add oats; mix well.
     Crumble cookie mix evenly over fruit mixture.
     Sprinkle 2 tablespoons sugar over top.
     Bake at 350 degrees for 50 to 60 minutes or until topping is golden brown.
     Cool slightly before serving.
     Top with ice cream.
     Makes 8 servings.

Sprinkle cookie dough topping over fruit mixture then
sprinkle with sugar

Bake at 350 degrees for 50-60 minutes

Another very good camping cookie cobbler

Praline Peach Cobbler

     What makes this Praline Peach Cobbler from Betty Crocker so good is the bottom layer of pecans, brown sugar, and graham cracker crumbs.  Not only does it make enough to feed an army, but the peaches are nestled between a gooey praline crust and a sweet cake-like topping.  In my 12 inch dutch oven it baked for 55 minutes with 12 coals in a ring around the bottom and 28 on the lid.  I did line it with parchment paper for an easier clean up but it's not really necessary.  Make this for your next dutch oven gathering and there's bound to be a line of people coming back for a second helping of this delicious dessert.

Praline Peach Cobbler
1 cup graham cracker crumbs
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted
2 29 oz cans sliced peaches, drained
2 tsp prepared cinnamon-sugar
1 cup Bisquick
1 cup granulated sugar
1 cup milk

     Lightly oil or spray 12 inch dutch oven; line with parchment paper if desired.
     In medium bowl, combine cracker crumbs, pecans, brown sugar and butter.
     Press crumb mixture evenly prepared dutch oven.
     Arrange peaches on crust.
     Sprinkle with cinnamon sugar.
     In medium bowl, whisk Bisquick, granulated sugar and milk.
     Pour over peaches.
     Bake at 350 degrees for 50-55 minutes or until golden brown and done in center.
     Serve warm.
     Makes 12 servings.

Press graham cracker layer into prepared 12 inch dutch oven

Cover with drained peaches then sprinkle with cinnamon sugar

Pour Bisquick batter over peaches, it will be on the thin side

Bake at 350 degrees for 50-55 minutes

Scrumptious

Incredible Peach Cobbler

     A winner from the Pillsbury 2000 Bake-Off Contest, this peach cobbler comes to us courtesy of Becky Beus of Kuna, Idaho and uses a cranberry quick bread to form the batter.  I scaled back on the two 29 ounce cans of peaches from the original recipe but if you make it in your 14 inch oven I'd suggest using the larger quantity.  In my 12 inch dutch oven, the cobbler baked with 12 coals around the base of the oven with 28-30 on the lid, in 55 minutes the edges were golden brown and it had cooked all the way through in the center.  This is so buttery, moist and good and the alluring scent of oranges wafting from your oven will have your friends and family lining up around the campfire for dessert. 

Incredible Peach Cobbler
1/2 cup (1 stick) butter, melted
1 15.6 oz package Pillsbury Cranberry Quick Bread and Muffin Mix
2 tsp grated orange peel (from 1 large orange), divided
1 29 oz can plus 1 15 oz can peach slices in light syrup, drained, reserving 1 cup liquid
1 egg
1/3 cup sweetened, dried cranberries
1/3 cup sugar

     Lightly oil or spray 12 inch dutch oven.
     Pour melted butter in bottom of dutch oven.
     In large bowl, combine quick bread mix, 1 teaspoon orange peel, 1 cup reserved peach liquid and egg.
     Stir 50 to 75 strokes with spoon until mix is moistened.
     Drop batter by spoonfuls over butter in dutch oven; spread slightly without stirring.
     Arrange drained peaches over mixture.
     Sprinkle with cranberries.
     In small bowl, combine sugar and remaining teaspoon of orange peel; sprinkle over fruit.
     Bake at 375 degrees for 50 to 55 minutes or until edges are deep golden brown.
     Cool for 20 minutes.
     Serve warm with vanilla ice cream, if desired.
     Makes 8-10 servings.

Spoon batter over melted butter then top with peaches,
cranberries and sugar

Bake at 375 degrees for 55 minutes or until edges are
golden brown

An extraordinarily good peach cobbler

Easy Cranberry and Apple Cake

     Ina Garten hit another one out of the park with this Easy Cranberry and Apple Cake.  Somewhere between a pie, a cake and a cobbler, the apples and cranberries bake on the bottom leaving a moist, buttery cake-like top layer.  In my 10 inch dutch oven, the cake baked for 50 minutes with 10 coals in a ring around the bottom, 14 placed around the edge of the lid and 6 spaced evenly in the center.  Using seasonal fruits, this is a great dessert for the holidays made better when topped with your favorite ice cream or sweetened whipped cream.

Easy Cranberry and Apple Cake
12 oz fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored and diced
1/2 cup brown sugar, lightly packed
1 Tblsp grated orange zest
1/4 cup freshly squeezed orange juice
1 1/8 tsp ground cinnamon, divided
2 eggs
1 cup plus 1 Tblsp granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/4 cup sour cream
1 cup flour
1/4 tsp salt

     Lightly oil or spray 10 inch dutch oven.
     In medium bowl, combine the cranberries, apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon; set aside.
     In the bowl of an electric mixer, beat the eggs on medium-high speed for 2 minutes.
     With the mixer on medium, add 1 cup granulated sugar, the butter, vanilla and sour cream; beat just until combined.
     On low speed, slowly add the flour and salt.
     Pour the fruit mixture evenly into prepared oven.
     Pour the batter over the fruit, covering it completely.
     Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon; sprinkle over batter.
     Bake at 325 for 50-55 minutes or until tester comes out clean and fruit is bubbling around the edges.
     Serve warm or at room temperature.
     Makes 6 servings.

Spread berry mixture in prepared dutch oven

Spread thick batter evenly over fruit

Bake at 325 degrees for 50 minutes

An orange flavored, tart, buttery and definitely easy dessert

Vanilla-Ginger-Pear Crumble

     This recipe from Betty Crocker is a labor of love.  Peeling, coring and slicing the pears takes a bit of time but your efforts will be rewarded by this sweet and crispy dessert.  In my 10 inch dutch oven, the crumble baked for 50 minutes with 10 coals in a ring around the base of the oven with 14 coals around the edge of the lid and 4 spaced evenly in the center.  Try ginger snaps in place of the vanilla wafers to give it even more of a warming bite. 

Vanilla-Ginger-Pear Crumble
Pear Mixture
6-7 medium, slightly ripe, Bartlett pears, peeled, cut into 1/2 inch slices (about 6 cups)
1/4 cup granulated sugar
2 Tblsp all-purpose flour
2 tsp vanilla
1/2-3/4 tsp ground ginger
Topping
1/3 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter, cut into pieces
12-14 vanilla wafer cookies, crushed (about 1/2 cup)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, mix pear mixture ingredients until evenly coated.
     Spread in prepared dutch oven.
     In same bowl, mix 1/3 cup flour and the brown sugar.
     Add butter using pastry blender or fingertips until mixture resembles coarse crumbs.
     Stir in crushed cookies.
     Sprinkle topping mixture evenly over pears.
     Bake at 350 degrees for 50-55 minutes or until pears are tender and topping is golden brown.

Sprinkle topping mixture over sliced pears

Bake at 350 degrees for 50-55 minutes

A gingery crumble to celebrate the flavors of fall

TennTucky Blackberry Cobbler

     I was lucky enough to find a huge package of blackberries for ninety nine cents on the marked down produce rack at the grocery store.  This recipe from Southern Living jumped out at me because it had such rave reviews and is made with so few ingredients.  Whisk the batter, sprinkle with blackberries and sugar and in one hour you have a homemade, mouth watering dutch oven desert.  In my 10 inch oven it baked with 10 coals in a ring around the bottom, 16 around the edge of the lid and 6 evenly spaced in the center.  Once I put the coals on, I didn't even lift the lid to check it and in exactly 60 minutes it was perfectly browned, bubbling and ready for a big scoopful of vanilla ice cream.  If you're new to dutch oven cooking give this cobbler a try, it's pretty much foolproof and everyone will think you're a seasoned outdoor chef.

TennTucky Blackberry Cobbler
1 1/4 cups sugar, divided
1 cup self-rising flour
1 cup milk
1/2 cup (1 stick) butter, melted
1/2 tsp cinnamon (optional)
2 cups fresh OR frozen blackberries

     Lightly oil or spray 10 inch dutch oven.
     Mix cinnamon with 1/4 cup sugar; set aside.
     Whisk together 1 cup sugar, flour and milk just until blended.
     Whisk in melted butter.
     Pour batter into prepared dutch oven.
     Sprinkle blackberries and remaining 1/4 cup sugar evenly over batter.
     Bake at 350 degrees for 1 hour or until golden brown and bubbly.

Pour batter into 10 inch dutch oven then sprinkle with
berries and sugar

Bake at 350 degrees for one hour

You can make this with any one of your favorite berries

Plum Crumble

     There is nothing better than a warm cobbler or crumble made with fresh summer fruit scooped from your dutch oven and topped with a good vanilla ice cream.  It's one of life's simple pleasures and this excellent recipe from a Sept. 21, 2005 issue of the New York Times combines fresh plums with candied ginger under a buttery topping.  You pour melted butter over the topping before baking so there's no need to pack a pastry blender.  The crumble baked for 30 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom, 15 coals around the outside edge of the lid and 5 spaced evenly in the center.  Let it cool a bit before serving and be sure to add the crystallized ginger, it really adds a wonderful flavor to the plum filling.

Plum Crumble
Plum filling
2 Tblsp brown sugar
1 1/2 Tblsp flour
1/3 tsp cinnamon
1/3 tsp ground ginger
2 heaping Tblsp finely chopped candied ginger
6-8 large OR 12 small plums, cut in half and pitted
Topping
3/4 cup granulated sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 egg, well beaten
1/2 cup (1 stick) butter, melted

     Lightly oil or spray dutch oven.
     In large bowl, thoroughly mix filling ingredients.
     Arrange plums, in single layer in prepared dutch oven.
     To make topping, in medium bowl combine granulated sugar, baking powder, salt and 1/2 tsp cinnamon, mix well.
     Stir in egg.
     Using hands, mix thoroughly until mixture resembles small crumbs.
     Sprinkle over plums.
     Drizzle butter evenly over crumb topping.
     Bake at 375 degrees for 30-35 minutes or until filling is bubbling and topping is lightly browned.
     If desired, serve with ice cream.
     Makes 6 servings.

Toss plums with flour, brown sugar, cinnamon and gingers then
place in single layer in prepared oven

Sprinkle with topping then drizzle with melted butter

Bake at 375 for 30-35 minutes or until golden and bubbling

Okay everyone, let's get ready to crumble!

 

Cape Cod Blueberry Grunt

      Fourth of July reminds us of the American colonists, their struggle for freedom and the challenges they faced settling their new world.  Grunts were born of necessity, primitive cast iron pots and spiders were used with local fruits to recreate English plum puddings.  Originating in New England, grunts are similar to cobblers only the biscuits or dumplings are poached in the simmering liquid of the sweetened fruit.  Often served for breakfast, they were named after the sounds made from the sputtering juices escaping from beneath the dough.  A grunt made in your dutch oven is as close as you can get to replicating this colonial dish.  To make an authentic grunt, the lion's share of heat has to come from beneath your dutch oven, otherwise the biscuits will brown and bake resulting in a crispy cobbler.
     For best results, make this recipe from King Arthur Flour in your 10 inch dutch oven.  I started the fruit over a full compliment of 26 blazing hot coals.  You need the heat to bring the fruit and liquid to a strong simmer.  At this point I did place about 16 coals on the lid, only to raise the internal temperature quickly.  While the blueberries are cooking, now's the time to finish off your biscuits by cutting in the butter while it is still cold.  After 15 minutes, or when the steam was pouring out of my oven, I plopped  spoonfuls of the biscuit dough into the bubbling sauce.  The cold batter instantly lowered the temperature of the fruit mixture so I immediately covered the dutch oven and left 8 coals spaced evenly in a ring around the edge of the lid.  In 20 minutes the dumplings were cooked to perfection and the fruit had transformed into a thickened syrup.
     You can also make this in your cast iron skillet but you somehow need to cover the dumplings once you drop them into the blueberries, aluminum foil will do the trick if you don't have a cover to your pan.  Don't be fooled by this recipe's name, the biscuits are light, delicate and absorb the flavor and sweetness of the berries.  With a side of good vanilla ice cream, this is a blue ribbon dessert and one that will make you feel connected to the past, have a safe and happy Fourth of July!

Cape Cod Blueberry Grunt
1 cup water
1 cup sugar
1 tsp lemon juice (if the berries aren't tart)
1/2 tsp ground cinnamon (optional)
1 quart (4 cups) fresh blueberries, cleaned
Topping
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tblsp (1/2 stick) butter, cut into small pieces
1 cup buttermilk

     Lightly oil or spray dutch oven.
     In large bowl, combine blueberries, water, sugar, lemon juice and cinnamon until well combined.
     Pour berries into prepared dutch oven.
     Place dutch oven over a full compliment of coals with as many coals on the lid as needed to bring berry mixture to a bubble.
     While berries are simmering prepare biscuit dough.
     In large bowl, combine flour, baking powder, baking soda and salt.
     Using fingers or pastry cutter rub in the butter until texture resembles coarse crumbs.
     Quickly stir in the buttermilk.
     Drop the biscuit dough in blobs over the simmering blueberry mixture.
     Remove most of top heat, biscuits should simmer like dumplings, not bake.
     Cover and cook until the biscuit dough is done, about 20 minutes.
     Serve warm with blueberries spooned over the biscuits.

Place blueberries, water, sugar, lemon juice and cinnamon
in well oiled dutch oven

Cover and bring to a low boil over a full compliment of coals

Drop spoonfuls of biscuit dough into simmering berries

Cover and continue cooking for 20 minutes or until
dumpling like biscuits are tender and cooked through

Celebrate the Fourth with an All-American dessert

Chocolate Raspberry Cobbler

     The only flavor combination I like better than chocolate and raspberry is white chocolate and raspberry.  To round out our trilogy of ridiculously easy recipes, this Chocolate Raspberry Cobbler is not only scrumptious, you can just about make it with your eyes closed.  I did have to hunt around for raspberry pie filling so if you can't find it, try it with a can of cherry filling.  Just be sure that you completely cover the cookie mix with butter, you don't want any large patches of dry batter showing through.  In my 10 inch oven, it baked for 30 minutes with 18-20 briquettes on the lid and 10 in a ring around the bottom.  When you are bowled over by the scented steam of chocolate and raspberry, it's done.  To make this in your 12 inch oven just add a second can of pie filling and leave the rest.  Next time, I might try mixing in some fresh raspberries with the pie filling.   Crispy on the top, gooey on the inside and sweet enough to make your teeth hurt, topped with vanilla ice cream, this is easily one of my favorite dutch oven desserts.

Chocolate Raspberry Cobbler
1 21 oz can raspberry pie filling
1 1 lb 1.5 oz pouch Betty Crocker double chocolate chunk cookie mix
3/4 cup butter OR margarine, melted

     Lightly oil or spray 10 inch dutch oven, line with parchment paper if desired.
     Spread pie filling in bottom of dutch oven.
     Sprinkle cookie mix evenly over pie filling.
     Pour melted butter evenly over cookie mix.
     Spoon or spread melted butter over cookie mix just to cover the dry mix. 
     Bake for 30 minutes at 350 degrees or until topping is set.
     Cool for 10 minutes before serving.
     Store covered in refrigerator, if there's any left!

Pour melted butter over dry cookie mix and raspberry pie filling

Bake for 30 minutes at 350 degrees

You'd better go to confession after eating this sinfully rich dessert

Apple Streusel Cobbler

      Sorry about the lack of recipes lately, I have been going flat out with family obligations.  Finally had some free time today and seeing as how it's a perfect October day, dutch oven cooking was the first thing on my agenda.  To satisfy my craving for cooked apples and cinnamon I thought this recipe from Pillsbury looked very tasty and a different way to dress up an ordinary Apple Cobbler.  I baked it in my 10 inch dutch oven with 10 coals around the bottom, 14 briquettes around the edge of the lid and 4 coals spaced evenly around the handle.  The cobbler needs to bake for a full 50 minutes in order for the extra layer to cook all the way through but you don't want to burn the buttery topping.  The recipe calls for a 9 inch pan but you could easily bake it in your 12 inch dutch oven.  Also, the cobbler needs a good half hour to set up  and cool, I lined my oven for an easy clean up but it's not really necessary.  The topping caramelizes as it bakes, making a crispy contrast to the sweet, creamy filling, it's guaranteed to satisfy any one's sweet tooth.
 
Apple Streusel Cobbler
1 21 oz. cans apple pie filling
2 large eggs
1 14 oz. can sweetened condensed milk
1/4 cup butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping
1/2 cup firmly packed brown sugar
1/2 cup all purpose flour
1/4 cup cold butter, cut into small pieces
1/2 cup chopped nuts (optional)
1/2 cup oats

     Lightly oil or spray dutch oven; line with parchment paper if desired.
     Spread apple filling in bottom of oven.
     Beat eggs, sweetened condensed milk, melted butter and spices in large bowl.
     Pour egg mixture over apple filling.
     Combine brown sugar and flour in small bowl; cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
     Add nuts and oats.
     Sprinkle over top.
     Bake at 375 degrees for 50 minutes or until set.
     Cool before serving.


Sprinkle topping over liquid layer

Bake at 375 degrees for 50 minutes

Dive into this buttery sweet dessert while it's still warm