Dutch Oven Fruit Crisp Recipe
April 15, 2009
Posted by Camp Cooker in : Camping Desserts, Vegetarian Recipes , add a review
Dutch Oven Fruit Crisp Recipe
3 tbsp butter, melted
1 - 21 oz can of cherry, apple or peach pie filling
1 - 8 oz box of “Raga Muffins” muffin mix or (other type with a “honey” flavoring)
Melt the butter — careful not to brown or burn it. Mix the melted butter with the muffin mix, stir until the mixture is a crumbly consistency. Pour the can of pie filling into a lightly greased/buttered aluminum pie dish. Sprinkle the crumb mixture evenly over the top of the fruit. Set the pan in the Dutch oven and bake at 350 degrees for about 20 minutes. For a 12″ Dutch oven place 16 briquettes on top and 10 underneath to get 350 degrees. When the fruit is bubbly and the crumb mixture is slightly browned it’s done. Cool slightly.
Optional: add a whipped low-cal topping before serving.
Pie Iron Blueberry Turnover Recipe
April 2, 2009
Posted by Camp Cooker in : Camping Desserts, Vegetarian Recipes , 2reviews
Pie Iron Blueberry Turnover Recipe
2 slices whole wheat bread
Margarine
3 Tablespoons canned blueberry pie filling
Spread margarine on bread. Put one slice, buttered side down, on one part of the pie iron. Put pie filling in the middle of the slice of bread. Place the other side of bread, buttered side up, on top of the filling. Put the top half of the pie iron on the bread and hook the pie iron shut. Pick off bread that is outside the pie iron and eat it or dispose of appropriately. Place pie iron over coals or flames, checking every couple minutes. Remove from heat when bread is the desired color of toasted brown. The pie will be hot so open the pie iron carefully and drop the turnover onto a plate.
