Excellent!!!<br><br>BTW, I'm a neophyte with a Dutch oven too! The cobbler at last week's camp was my first solo. I modified a recipe from Cee Dub's website, his Blackberry Basque Cobbler, except I used red rasberries because that's what was available. The 5 pints of berries looked thin when I poured them into the oven, so I added 2 cans of cherry pie filling. So it's easy to improvise, and no one in their right mind is going to complain... unless they don't want to eat any cobbler!<br><br>It was an exhausting day. I had just returned from a 4 mile hike with two scouts who needed it for their Camping merit badge requirements. It was hovering around 100 degrees heat index and the mesquitoes and flies where madening. I mixed the dough and placed it in the cooler to chill, ran to the shower, then came back to assemble the and cook the cobbler. The other leaders where cooking our dinner, as it was the one night to eat out in the camp site instead of the dining hall (a BSA National recomendation ). And the boys were preparing and practicing for the presentation.<br><br>One group of 6, wearing Burger King crowns (Camp Tesomas, Where Camping is King) was our kazoo band. Another group rehursed the Tesomas Hymn while a third practiced the Tesomas chant. We are an out-of-council troop so we were not familiar with these songs. The older boys lashed two short tripods to hold the cobbler bearer's stave at presentation.<br><br>We marched into the pavilion led by the kazoo band. We then gathered around the picnic table and the "choirs" sang the hymn and chant. They parted to the side as two boys set up the tripods. They held them steady while the cobbler bearers carried in the Dutch oven in on their stave over their shoulders and placed it onto the stands. I then approached, spatula in hand to serve them. Our troop bugler sounded a little flourish (ala the old margerine commercials) as I lifted the lid to present the cobbler. <br><br>It was a lot of fun. I was excited to see the whole troop rally around the event as team. Not one scout was left out and they were all excited and enthused. To me, that was the real prize.<br><br>I have an open question. I cut the butter, cream cheese, flour and salt with a spatula, then formed it into a ball to chill in the cooler. After about an hour, I pressed it into a circle on foil and laid it on top of the berry mix. Should I have folded and kneeded the dough more? One one hand, I seem to recall that you want to work the dough as little as possible so it doesn't get too warm. On the other hand, I seem to remember that one should fold and roll out multiple times to get a flakier pastry crust. Any ideas?<br><br>Lastly, next year I think we should bring a box of wine crackers and decant some distiller water for the judges prior to presentation in order to clear their paletes before they taste our entry!