Blackberry Peach Cobbler
Blackberry Peach Cobbler
servings: 4
|
calories: 308
|
cooking time: 20 min
|
weight: 340 gr /
oz
Category: baked-goods, outback oven, vegetarian
nutrition info:
calories: 308, protein: 3 g, carbs: 47.9 g, fat: 12.5 g, sugars: 33.8 g, sodium: 332 mg
you'll need:
at home:
Mix freeze dried peaches, blackberries and cinnamon in a medium-sized zip lock bag.
Pack the muffin mix in another bag.
Put the olive oil into a leak-proof bottle.
on the trail:
Mix 1 cup water with the contents of the first bag in the Oven pan.
Set the pan on the stove and bring to a boil.
Reduce heat and simmer until slightly thickened.
Remove from heat and set aside.
Pour olive oil and 1/4 cup into the bag with the dry baking mixture.
Seal the bag and knead the mixture until smooth.
Cut off the corner of the bag and squeeze batter into the pan.
Assemble Oven and bake for about 15 minutes.
Turn the heat off and let sit in the oven for another 5 minutes.
How does one assemble the oven?
Here is an info about how to make portable backpacking oven >> http://www.trail.recipes/camp-kitchen/diy-portable-backpacking-oven/
The 5th step for on the trail prep says, “Pour olive oil and 1/4 cup into the bag…” Is it referring to 1/4 cup of water? Or something else?