When I was seven years old my family bought an old house that was in need of a lot of love. The overgrown backyard was a nightmare for my parents, but a dream come true for free spirited, tree climbing, me. The tall grasses transported me to a jungle savanna where I’d scramble up dying cherry trees to survey the wildlife. When my parents arrived at “remove cherry trees” on their project list I protested. (Let’s be honest, I protested nearly every item on their yard taming quest. Turns out adults and children have different definitions of dream yard.) Of course, my parents vote won in the end and the trees were cut down. Even though the cherries from our backyard were sparse and wormy, whenever I eat a cherry I still take a few seconds to pay my reminiscent respects to simpler days.
Cobbler is a great starting point for dutch oven cooking. This particular cobbler takes only a smidge more effort than a “dump cake” style one (where everything is dumped out of cans and boxes) and tastes divine topped with whipped cream or ice cream. I’ve used both fresh and frozen cherries with equal success as well as enjoyed the different flavors provided by sweet cherries and tart cherries.
Dutch Oven Cherry Cobbler
- 3 heaping C Cherries, pitted (fresh or frozen work as do sweet or tart)
- 1/3 C maraschino cherry juice or 1/3 C water and 1 TBSP sugar
- 1 C flour
- 3/4 C sugar
- 1/2 TBSP baking powder
- 1/4 C powdered milk
- 1/2 stick butter
- Mix together flour, sugar, baking powder, and powdered milk, set aside. Camping Tip: If making this for a camping trip do this step at home and put the mix in a plastic bag and pack the rest of the ingredients.
- Spread cherries in the bottom of a 10″ dutch oven. Pour cherry juice or sugar water (is there really a difference?) over the cherries.
- Sprinkle the dry ingredient mixture evenly over the cherries.
- Cut the butter into squares and evenly distribute over the cobbler.
- Cook with 8-10 coals on bottom and 12-14 coals on top. Cook for 45 minutes or until golden brown. Rotate every 15 minutes for even cooking.