Dutch Oven Blackberry Cobbler (Dutch Oven)

Dessert

Ingredients 10 servings

Blackberries or Mixed Berries (21 oz cans, pie filling) 2.0 can(s)

Yellow Cake Mix (15.25 oz) 1.0 box(es)

Gluten Free, Dairy-Free Yellow Cake Mix (15.25 oz) 1.0 box(es)

Butter 0.5 cup(s)

Non-Dairy Butter 0.5 cup(s)

Lemon-Lime Soda (12 oz cans) 2.0 can(s)

Cinnamon 1.0 teaspoon(s)

Whipped Cream (aerosol can) or shelf-stable 1.0 can(s)

Non-Dairy Whipped Cream 1.0 can(s)

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: None required. Great layover day dessert.

ON THE RIVER: Prepare 22–24 briquettes (10 below, 12–14 on top). Pour berry filling into greased Dutch oven; spread evenly. Sprinkle dry cake mix evenly over berries. Do NOT stir. Place butter pats on top of cake mix. Slowly pour lemon-lime soda over everything (it will fizz — that's normal). Dust with cinnamon. Cover and bake 35–40 minutes until cake topping is golden and cooked through. Serve warm with whipped cream.