Camp Fire Recipe: The Very, Very Easiest Fruit Cobbler

Believe it or not, this is one of the first recipes that my grandmother taught me how to cook in a Dutch oven. While it is very basic, the taste is not. The simple approach to this dessert came from the fact that my grandmother lived through the depression. Anything and everything was used. If you had stale bread, you did not throw it out. Instead, you made dressing, bread pudding or this dish. Since my grandmother loved sweets, you can imagine which she picked most of the time.

While the bread noted in this recipe is sliced white bread, you really can use what you have around the camp kitchen. This includes the ends of loaves, leftover hamburger or hot dog buns, and/or even sweet breads like raisin or cinnamon. Do not worry if you do not have enough of one kind. Mixing different types of bread creates a wonderful, one of a kind dessert that your camping friends and family will ask for time and time again. The best part is you made a delicious dish while saving money and cleaning out the camp pantry.

Camp Fire Recipe:  The Very, Very Easiest Fruit Cobbler


Liquid or spray oil

2 29-ounces cans of fruit, your choice, drained

6 to 7 slices of white bread

1 ½ cup of granulated sugar

2 Tablespoons all-purpose flour

1 egg

1 stick of butter or margarine

Ground cinnamon



  1. Prepare your coals by building a fire.
  2. Using a 10 inch Dutch oven, lightly grease it with liquid or spray oil.
  3. Take the white bread slices and cut away the crust.
  4. Cut prepared white bread slices into 4 inch strips.
  5. Pour the 2 cans of fruit into the 10 inch Dutch oven.
  6. Place the 4 inch strips on top of the fruit.
  7. In a small bowl, combine the granulated sugar, and all-purpose flour.
  8. Beat egg and put in small bowl with sugar and flour.
  9. Soften the butter and add to small bowl. Mix with fork.
  10. Pour over bread slices.
  11. Sprinkle with cinnamon.
  12. Put lid on Dutch oven and move to a heat resistant surface.
  13. Arrange 10 prepared coals in a circle on the heat resistant surface. Place the 10 inch Dutch oven on this ring.
  14. Cover the lid with 20 prepared coals.
  15. Cook for 50 minutes.
  16. About 15 minutes before the cobbler is to be done, replenish 6 to 7 of the coals on top with fresh ones.
  17. Once the time period has passed, knock off the coals from the lid and remove the Dutch oven from the ring of coals.