No Soup for You

How to make cobbler that really holds together.

By H. Kent Rappleye
Photographs by Pat Haverfield
Styling by Angela Yeung

Have you ever attended a camp-out or training conference where during the evening cracker barrel you were served cobbler soup? You know what I mean—undercooked, gooey, and mostly batter?

Well, here’s a sure-fire recipe to avoid committing the same culinary sin. I call it Peachy Keen Cobbler.

H. Kent Rappleye, an Eagle Scout, is the International Dutch Oven Society's president.

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November - December 2009 Table of Contents