Mix the filling ingredients and put in a well sealed tupperware or plastic bag. If making the cobbler a couple of days into the trip, freeze the filling before packing into your cooler.
Mix the dry ingredients for the topping together. If you have a food processor, add the dry ingredients and the butter (it’s best to cut the cube down into a few smaller squares first) and pulse until well incorporated with pea-sized butter remains. If you don’t have a food processor, you can cut the butter into the dry ingredients with a pastry blender or two knives. Stir in the chocolate chips and put the mixture in a well sealed tupperware or plastic bag. Pack into the cooler.
After lighting your charcoal, pour the filling ingredients into the bottom of a 10″ dutch oven and spread evenly across the bottom.
Add 1/2 C water to the topping bag. Knead the water into the mixture with your fingers until it is fairly evenly distributed and a clumpy dough has formed. Pour the topping onto the filling and spread evenly across it.
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.