Dutch Oven Fruit Cobbler

Recipe courtesy of:
Fred Hyatt, Boy Scout Troop 106, Pine Bluff, Arkansas

Note:  This cobbler is another decades-old Troop 106 tradition, and is often enjoyed at our winter Court of Honor.

Drain juice from cans of fruit into a separate pot.  Mix sugar, honey, cinnamon, salt, cornstarch, and milk into the fruit juice and stir until all is dissolved and into solution.

Melt 1/2 stick of oleo or butter (reserving remaining 1/2 stick) in Dutch oven.  Take 1 can (10 count) biscuits, roll out thin, and cover bottom of Dutch oven.  Place 1/2 of drained fruit on top of layer of biscuits and spread evenly.  Then spoon enough of fruit juice mixture to about cover the layer of fruit.

Take 1 can (10 count) biscuits, roll out thin, and cover the fruit and juice layer.  Spoon remainder of fruit onto the biscuit layer.  Then spoon remainder of fruit juice mixture on top of this fruit layer.

Take 1 can (10 count) biscuits, roll out thin, and cover the fruit and juice layer.  Take the other 1/2 stick of oleo or butter and with a knife chip small chips over the biscuit layer (evenly over entire top).  Sprinkle a small amount of sugar over top of oleo and biscuits.  Sprinkle a small amount of cinnamon evenly over the entire top.  It is ready to cook.  Place lid on Dutch oven.

Place a sheet of aluminum foil on the ground and put 6-8 white hot charcoal briquettes on the foil.  Set Dutch oven on the briquettes and place 15-18 white hot charcoal briquettes on the lid.  Cook until done (approximately 45 minutes depending on the wind and other factors).

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