Camping Recipes

Mouthwatering Fruity Recipes to Delight Your Taste Buds

Mouthwatering Fruity Recipes to Delight Your Taste Buds

With April 13 recognizing National Peach Cobbler Day and April 28 marking National Blueberry Pie Day, it’s a good reason to incorporate these two fruits into your camping menus this month.

Dutch Oven Peach Cobbler

Recipe from



6-8 ripe peaches

2 tablespoons sugar


½ cup butter, melted

1 cup flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon salt

Whipped cream (optional)


Light your charcoal briquettes and line your Dutch oven with a round of parchment paper. Melt butter. Cut the peaches into bite-sized pieces and place them in the lined Dutch oven and sprinkle with 2 tablespoons of sugar. Mix the flour, remaining sugar, baking powder and salt in a bowl. Once butter is melted, pour into the dry ingredients and use a fork to mix thoroughly until you have a soft, crumbly mix. Spread the crumble mix over the peaches and cover the Dutch oven with the lid. Transfer Dutch oven to fire ring. Place 7 coals under the oven in a circle and place 14 coals on the lid to create roughly 350 degrees. Bake 20-30 minutes until filling is bubbling. Remove from campfire and serve with whipped cream, if desired.


Blueberry Blast Campfire Pies

Recipe from

Items Needed

Uncooked refrigerated pie crust or croissant dough, cut into two 5-inch pieces (per pie)

1-2 cans canned blueberry pie filling

Small handful of fresh blueberries (per pie)

Non-stick cooking spray

Pie Irons


Prepare the pie irons by spraying them with non-stick cooking spray. Place the dough on each side of the pie iron. Fill one side with the pie filling and fresh blueberries. Close the pie iron and cook over campfire for about 5-8 minutes. Carefully open pie iron and let cool before eating.

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