Fresh off our press is our Dutch oven eBook.  This book will walk you through everything you need to know about using a camp Dutch oven. We’ll walk you through seasoning cast iron, controlling Dutch oven temperatures when cooking, purchasing the best Dutch oven and tools, and also cleaning and maintaining your
camp Dutch oven. Best off all, there are hundreds of amazing recipes within these pages. This is your final Dutch oven resource.  Find it here: DUTCH OVEN EBOOK.

2 pints strawberries, halved
3-4 stalks rhubarb, peeled and sliced into 1 inch pieces 
Juice from 2 limes or 1 lemon
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 pinch salt
2 tablespoons butter
4 large biscuits, halved like buns
1/4 cup brown sugar

Add the first seven ingredients to the dutch oven, and stir together to coat fruit. Cut butter into pats, and distribute along the top of the strawberry rhubarb mixture.

Place biscuit halves around the top of strawberry rhubarb mixture until covered.
Sprinkle brown sugar on top of biscuits, and cover with dutch oven lid, making sure there is a little space between the lid and the top of the biscuits. Take some strawberries out if necessary.

Place dutch oven on bed of hot coals, making sure it is stable and even. Shovel coals onto the top of the lid to make an even thin layer.

Open the lid and check the cobbler after 5 minutes, making sure not to get coals into the dutch oven. If one side is cooking faster than another, turn the oven.

Check again every 5 minutes until the biscuits are golden and the fruit is bubbly.
Serve one biscuit and a spoonful of fruit per person, hot.

Worlds Easiest Dutch Oven Cobbler
1 white cake mix
1 (12-oz) can of white soda (Sprite or 7-Up)
2 cans fruit pie filling 

Pour fruit pie filling into bottom of a foil-lined 10" Dutch oven. In a separate bowl, mix soda with cake mix (note, the batter will be lumpy). Pour over top of pie filling.

Bake with 20 coals on top and 10 on bottom until cake is golden color. Serve hot. 

YUM!