Brian's Question:
Do you have a good Dutch oven recipe for peach, apple, or cherry cobbler?
— Brian PoolDorcas' Answer:
You bet! This recipe calls for dried apples, but you can substitute dried peaches, apricots, or cherries; you may need to adjust the sugar if you are using tart cherries. This recipe calls for store-bought dried apples that are fairly moist. If you are using drier fruit, increase the amount of cooking water in the fruit mix.
The Banks Fry-Bake pan is a lightweight, anodized aluminum Dutch oven (www.frybake.com) that comes in two sizes, expedition and alpine. The second version of the recipe is sized for the alpine model.
Apple Cobbler
(for cast iron or aluminum Dutch oven or Banks Fry-Bake pan, expedition model)
At home, pack and mix well:
- 1-3/4 cups flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/3 cup shortening or margarine
- 2 tablespoons sugar
- 1/2 cup powdered milk
Separately, pack:
- 32 apple rings (4/5 of a 6-oz package)
- 3/4 cup sugar
- 1-1/2 tablespoons flour
- 1 teaspoon cinnamon
On trail, lightly grease the Dutch oven. Add: fruit and sugar mixture and 2 cups water.
In a separate container, add to biscuit mix: 3/4 cup water.
Stir biscuit mix thoroughly; make into pancake the size of the Dutch oven; place on top of apples. Bake for 1/2 hour at the equivalent of 350 to 375 degrees. Serves 8.
Apple Cobbler
(for Banks Fry-Bake pan, alpine model)
At home, pack and mix well:
- 1/2 cup plus
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons shortening or margarine
- 2 teaspoons sugar
- 2 tablespoons powdered milk
Separately, pack:
- 12 apple rings
- 1/4 cup sugar
- 1/2 tablespoon flour
- 1/4 teaspoon cinnamon
On trail, lightly grease Dutch oven. Add: fruit and sugar mixture and 2/3 cup water.
Add to biscuit mix: 1/4 cup water.
Stir biscuit mix thoroughly; make into pancake the size of the Dutch oven; place on top of apples. Bake for 15-20 minutes. Serves 3.
