Heat both Dutch oven and lid on fire while preparing cake mix. Prepare a small
bed of coals (6 to 8, a few more in winter) on a piece of foil, shiny side up. When
Dutch oven is hot, move to bed of coals. Wipe bottom of Dutch oven to remove oil
Pour pie filling or fruit slices into hot Dutch oven. They should sizzle. Cover
and let fruit heat while you mix cake.
Mix cake according to instructions on box. Substitute syrup, if you have it,
for water. When fruit is bubbling, pour cake mix evenly over the top of the fruit.
Cover Dutch oven and add 2 to 3 times as many coals on top as on the bottom.
Spread coals evenly over top with a few extra in the middle. Allow to cook about
15 minutes, then check. Move heat around as needed-if edges cooking too fast, slow
down bottom heat by removing coals. Do not over heat bottom to avoid scorching and
burning fruit. When cake is done by usual testing methods and lightly browned, remove
all heat. Oven will keep the cobbler warm until ready to eat.
Cherry filling with chocolate cake mix
with yellow cake (variation, add a can of crush pineapple, drained well)