Cobbler is such an easy dessert to make anyway, that transitioning it from the oven to the campfire just makes sense. To up the nutritional value of this classic, I’ve added quinoa flakes into the mix. They provide a delicate nutty flavor which integrates seamlessly into the recipe and a little goes a long way for an additional protein boost. You can generally find quinoa flakes in the specialty or organic section of your supermarket. If you cannot find them then ground flax could be used as a substitute.
- 1 can pie filling of your choice
- 1/2 box golden cake mix
- 1/2 cup quinoa flakes
- 1/2 cup water
- 1 egg, beaten
Place the pie filling into a disposable 8 x 8 inch foil pan. Sprinkle the quinoa over top. Combine the cake mix with the water and the egg and blend well. Spread over the cherry/quinoa mix and swirl the mixture with a spoon. Cover with foil and place over hot coals or bake in the oven at 350 degrees for 20-25 minutes. Remove the foil and check to ensure it is cooked fully. The top should be golden brown. Serve warm.