Equipment
- 1 reflector oven.
- 1 frying pan with removable or folding handle (approx 2" deep by 8" to 9" in diameter).
- 1 large stirring/serving spoon.
- 1 two-quart mixing pot.
- 1 pair of "Hot-Pot-Tongs" a.k.a. a pair of pliers or channel lock pliers .

Ingredients
- 1½ cups of dehydrated sliced peaches (If you're dehydrating your own, you'll need about 3 fresh peaches or ...
- 3 cups of frozen peach slices. Be sure to dip peach slices in a Fruit Fresh solution before dehydrating to maintain the fruit's color).
- 1 four-serving size box of peach Jell-O.
- 1 single serving packet of granulated sugar.
- 3 cups of Bisquick Mix (add 1/4 cup of powdered milk mix to Bisquick flour - amount required to make drop biscuits per the instructions on the box).
- 3½ cups of water.

Directions
1. Soap outside of frying pan and inside of reflector oven to make cleanup easier.
2. Place oven in front of fire to preheat and dry soap before you begin cooking.
3. In 2 qt mixing pot, add Bisquick/powdered milk mixture. Stir in 1 ½ cups of water. Mix well. This should produce a thick batter, too thick to run off the spoon but not a dough. If necessary add more water to achieve the correct consistency. Cover, to keep "things" out of it and set aside (away from the fire).
4. In the frying pan, combine 2 cups water and Peach Jell-O. Heat and stir until the Jell-O dissolves. Add the dehydrated peaches and bring to a boil, stirring occasionally to keep from scorching.
5. Remove boiling liquid from the fire. Note: be careful where you set it as not to get the soap from the pan on a surface of anything that may cause the soap to get into a lake (ie. the bottom of an upside-down canoe table). A clean pan lid works well as a trivet. Remove or fold in the pan handle at this time as you will need to turn the cobbler 360 degrees while baking.
6. Spoon the Bisquick batter into the frying pan. Cover the liquid as evenly as possible.
7. Sprinkle the granulated sugar over the Bisquick.
8. Place in reflector oven to bake. Rotating a quarter turn periodically to ensure even cooking. Liquid bubbling up around the edges is a good indication that the fire is the proper temperature. A large quantity of "pinkie finger" diameter wood seems to produce the best results. Experience has shown that cooking time is decreased when you use a "flame" cooking fire rather than a bed of coals or larger (bigger that your thumb) diameter firewood.
9. The aroma of the cobbler will usually draw inquiring noses to the cooking area, it is helpful to put them to work whittling tooth picks to be used to see if the cobbler is done.
10. Cooking time will vary depending on your fire but should range from 20 to 40 minutes. Insert a "Toothpick" to determine when it's done (when it comes out clean in most areas). Note: some cooking will continue after the cobbler is removed from the fire, so if it's a little under done in one or two places, that will fix itself.
11. Remove from fire and allow to cool, (See note in set 5 above).

Hints
A. Bringing along a pair of elbow length leather gloves can make cooking over an open fire much easier. Remember that these should be put up with your "smellables" at night as mice, chipmunks and squirrels have been know to view them as appetizers.
B. Be careful to fully support your reflector oven. Placing a large stone under it can help avert disasters.
C. Be sure to have plenty of firewood prepared (collected, broken up and sorted) before you begin. You'll need a lot of small stuff.
D. Any brand of biscuit mix and gelatin can be used

Variation
Dehydrated apples can be substituted for peaches. When doing this, substitute the peach Jell-O with 2 envelopes of instant hot apple cider and 2 packets of Knox unflavored Gelatin.

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