Nutritional Analysis per serving (10 servings)Powered by
Fresh or frozen berries, a little sugar, and yellow cake mix are all you need for this easy campfire cake and berry cobbler recipe adapted from Taste of Home.
Adapted from Taste of Home
1Prepare a grill or campfire for medium heat, using 20 to 24 charcoal briquettes or lump charcoal.
Line a cast iron Dutch oven with heavy-duty foil and add the berries and sugar. Stir to mix.
2Dump the cake mix into a medium bowl and follow package instructions for mixing the batter. Spread the cake batter over the berry filling.
3Cover the Dutch oven with its lid and place on the grill or over the campfire. Cook until the filling is bubbly, the cobbler top is firm and rounded, and a toothpick inserted in the topping comes out clean, about 30-40 minutes. Serve warm.
It’s the ultimate Southern-style dessert that has won the hearts of folks below the Mason-Dixon for more years than we can count – peach cobbler. But, this sweet treat has a modern twist that takes the classic dish to another delicious level.
If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!