How-to: Very Berry & Cherry Cobbler

Charley of Cooke’s Frontier has been at it again. This time she has a recipe and how-to to satisfy your sweet tooth. Few things in life can beat a solid recipe for a cobbler. Now we just need to find some ice cream to go along with this cobbler recipe because this going in the “try this soon” recipe box.

By: Charley of Cooke’s Frontier

This is the third post in a series on learning to cook outdoors in cast iron and with Dutch Ovens. I think it’s a vital skill to learn, and it’s fun, too. Thanks to Outdoor Cooking, again, for helping me out with gear and answering questions as I go along. I want to be brutally honest here, Outdoor Cooking supplied me with gear to use for these posts. However, all of my opinions about the products are honest and all my own. I never trade my opinion for money or products. Ever. Let’s check out this recipe for Very Berry & Cherry Cobbler- who’s ready to eat??!!

This week, in my quest to become a proficient outdoor cook and save my family from starvation during emergencies or camping trips, I tried my hand at making a sweet recipe. Very Berry & Cherry Cobbler is so simple it’s kind of perfect to make when you need a dessert in a hurry, or if you need to feed a lot of people at once. I’m learning that I really LOVE cooking in my dutch oven outside- it’s like an old-time-y crockpot! I just sort of chuck the stuff in there and set a timer so I remember to check on it and BOOM! Food is ready while I do other things. It really is a beautiful thing 🙂 To make this cobbler, you just layer the fruit, cake mix, and butter. That’s it. You can add in some chopped nuts if you want, or some coconut, but those are optional. I did use a cake mix here, BUT it was organic so I felt OK about that. This is what it looks like before the lid gets put on and the baking process begins.

Then you just add some coals and let it bake for 30 minutes. I loved my 12 inch Dutch oven so much that I went out and bought a 10 inch version just for desserts and such. For the bottom ring of coals, I used 6. For the top, I used 14. For the first time in weeks, it didn’t rain or have gale force winds outside, so I didn’t add any extra coals this time. The “plus 4, minus 4″ rule worked perfectly on the coals this go ’round.

After 30 minutes, add a second ring of coals to the lid and let it bake for 10-15 more minutes. This browns the top by forcing heat down into the dutch oven and makes for a nice, crisp crust. The finished product is really delicious with ice cream or sweetened whipping cream. Yum!

Lessons Learned: I got to use the browning method again, and I feel like I’m getting a good grip on knowing when my food is ready for it. I also learned that these simple cobblers and things are amazing to make in the dutch oven because they free your oven up for other things and they are so easy to make. I’d suggest this as a first recipe to try cooking outdoors. It’s very nearly fail proof!

Equipment I Used:

  • 10 Inch Camp Chef Dutch Oven
  • Charcoal Lighter Basket
  • Lid Lifter

Other Recipes In This Series:

Need more inspiration? Consider following my Around The Campfire Pinterest Board!

Very Berry & Cherry Cobbler

Prep Time: 5 Mins

Cooking Time: 45 Mins

Total Time: 50 Mins


  • 1 (28 oz) can raspberry pie filling (or homemade)
  • 1 (28 oz) can cherry pie filling (or homemade)
  • 1 box white cake mix


  1. Open cans of pie filling and mix together.
  2. Spread into bottom of 10 inch Dutch oven
  3. Sprinkle cake mix over pie filling.
  4. Drizzle butter over cake mix, trying to get the top evenly covered.
  5. Bake over hot coals (6 on the bottom, 14 on top) for about 300 minutes.
  6. Add a second ring of coals to the top of the dutch oven and bake for 10-15 minutes more, or until the top is golden brown.
  7. Remove coals and let sit 10 minutes before serving.


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