There is nothing better in the world than a campfire, fresh cherries, a dutch oven and your kids enjoying the outdoors. As I have grown older I have learned to really appreciate the moments camping with my family because I know they will become less frequent as they get older. I cherish what moments I have left with them because as they begin adulthood I will see less and less of them. Unless I start using Snapchat, then I can look at them all the damn time. Geez, don’t they have anything else to do?
Dutch Oven Cherry Cobbler is our family’s second favorite camping dessert… right behind s’mores. S’mores are hard to top. For this recipe (and I have a hard time calling this a recipe because it is so easy) I am not going to be doing the cobbler over coals but at home in the oven. I mean we all can’t always just pack up and head to the mountains every week… or could we?
The hardest part with this cherry cobbler is pitting the cherries because I know nobody would buy the canned cherry filling. Right? I mean fresh cherries are so amazing. To help speed up the pitting (because I couldn’t find those teens) I used this cherry pitter and it saved me so much time. I highly recommend it for those who cannot find the teens.
This recipe requires just a handful of ingredients because when camping space can be limited. You just need cherries, yellow cake mix, brown sugar, butter and Sprite. It’s simple quick and easy. I hope you enjoy this simple easy camping dessert.
Baked Cherry Cobbler
- 4 cups Rainer Cherries pitted
- 1 box Yellow Cake mix
- 2 tbsp Brown Sugar
- 12 oz Sprite
- Butter to grease your baking dish
Preheat oven to 375 degrees
Grease a 8×8 baking dish and place cherries in dish. Sprinkle the brown sugar over the cherries. Sprinkle entire box of yellow cake mix across the top of cherries and brown sugar. Add the Sprite around the baking dish and do not, do not stir. Just leave it alone.
Bake for 40 minutes.
It really is that simple. I love making easy recipes and taking them outdoors. If you are using a dutch oven and cooking this in the great wide open where cell phones don’t work keep the recipe the same, almost. Place about 8 ashed briquettes under your dutch oven spread out. Then spread evenly over the top another 10-12 and let it go. Start looking around the 15 minute mark and just keep an eye on it adjusting the briquettes as needed. It really is that simple.
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