Question: cobbler recipe

January 3, 2011
I need help. I used to have an excellent cobbler recipe. I lost it. I can't find it again. The ingredients include a quart of fruit. white cake miz, 1 egg?, 1 cup water, pinch of cinnamon and nutmeg. it was something like place fruit on bottom sprinkle with nutmeg and cinnamon. Mix cake mix with the one egg and one cup of water. do not follow box recipe. pour over fruit and bake. I cant find the exact recipe but would like it. Please help me. I used to make it in a dutch oven over a fire.


Chris Paulk's picture

This recipe looks close. It's from Dutch Oven Camping.


1 Box cake mix
2 29 oz cans sliced peaches (or equivalent)
3 eggs
1 cup sugar
½ cup brown sugar
Oil (at least 1/3 cup plus 4 teaspoons)
1 teaspoon cinnamon
Large Ziplock bag to mix cake in


In Ziplock bag, mix cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.
Preheat oven over 8 burning coals. Add 4 teaspoons oil to pot. Add 1/2 cup brown sugar to pot.
When sugar has melted, dump in peaches (with no more than ½ cup of the juice)
Add 1 cup sugar, Add 2 teaspoons cinnamon . . . and . . .Stir. Pour cake batter on peaches S-L-O-W-L-Y
Put lid on oven and add 12 burning coals on top of lid. After 15 minutes remove oven from coals on bottom and continue baking from top until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving.

1stPlaceRecipes's picture

I don't know if this will help but it's a link to many cobbler video recipes with step by step instructions.

Amy Ervin's picture

The first answer with the recipe should work for you. I made cobbler for years as the chef at a Girl Scout camp. Here's my method:

For a large Dutch oven, you'll need approximately 8 cups of fruit (such as sliced apples, peaches, or berries) and 1 box of cake mix, prepared according to package directions. Yellow or white are both fine. I find yellow easier to prepare, as I don't like to bother with separating eggs while cooking outdoors. If using apples, mix in 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 c. brown sugar, and 2 Tbsp. cornstarch. If using peaches, use the same ingredients but increase the cornstarch to 3 Tbsp. and the sugar to 3/4 c. For berries, use 1 to 1 1/2 c. sugar, depending on sweetness, 1/4 c. cornstarch, and 1/4 tsp. almond extract, if desired.

Line your Dutch oven with two layers of heavy duty foil, leaving about 2" hanging over the edge. Pour in fruit mixture, and drizzle cake batter evenly over top. Cook for 30-45 minutes in a 350 degree oven, or for an equal amount of time with 12 charcoal briquettes on top of the lid and 12 under the pan. Test for doneness with a toothpick, as above.

Allow to cool in pan with lid off for about 5 minutes. Grab edges of foil and lift the whole thing out of the Dutch oven. Serve straight from the foil, and rejoice in the fact that you won't have to scour gooey fruit out of the Dutch oven later.