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Chef Josh Wolfe’s Camp Cobbler

Strawberry rhubarb crumble 1 - chef josh wolfe's camp cobbler

Summer is camping season – which doesn’t mean settling for canned beans and burnt hot dogs over an open fire. When you’re out in the great outdoors, preparing your food is half the fun.

Part adventurer, part foodie, Josh Wolfe is a popular BC chef with a passion for the outdoors and an affinity for natural food. Due to his long time love for camping, turning any campground into his own personal kitchen is second nature to him. Josh is full of tips and tricks to share with families who are eager to get outside and cook over the fire together.
Josh’s food truck Fresh Wild and Local was one of Vancouver’s best known food trucks, having made an appearance onDiners, Drive-Ins, and Dives. It recently transformed into a Vera’s Burger Shack and acts as the only mobile location for the local chain. Josh was previously the head chef at Good Wolfe and began his cooking career in Toronto at Centro Grill and Wine Bar. He’s now working with Canadian Tire, helping Canadian families eat well, be safe, and enjoy eating in the great outdoors this summer. Here’s his checklist for planning your camping meals:


  • Use a checklist to ensure you don’t forget any gear

  • Plan your meals and list all your needed ingredients in advance

  • Prep as much food before you head out for your trip

  • Ensure pans are hot enough to cook (will help avoid food sticking) before

    placing food inside

  • Make big batches to save leftovers for the next meal

  • Use fresh ground pepper great way to add flavour

  • Citrus seasoning is always a good choice – will brighten up dishes and add

    that summer flavour

    Get the kids involved let them help with small and safe tasks

  • Don’t overthink things or get stressed – enjoy the cooking process!

Chef Josh Wolfe’s Camp Cobbler

Just like anything, a little preparation goes a long way – taking a few minutes at home up to 3 days before you go can make this recipe a snap when you’re on the road.

1/2 cup oats
1/2 cup brown sugar
1/2 cup cold butter, diced
pinch salt

Fruit – to be prepared at the campsite:
2 cups frozen berries (fresh if they’re in season or you can pick them where you camp!)
Approximately 1/2 cup sugar, brown or white (you can adjust the sweetness towards the end if the berries are too tart)

Preheat the oven to 350F

Combine all ingredients in a large mixing bowl, and using your fingers, crumble the butter until it turns into large pea size pieces making sure it is evenly distributed. Place on a cookie sheet and bake for 10-12 min being sure to turn the tray half way through. You’ll know it’s done when it begins to turn golden brown. A little under done is okay as you’re going to hear it again at your campsite.

Cool and pack in an airtight container and Ziplock bag. You can freeze this for 1 month if you really want to get ahead!

At the campsite, combine berries and sugar in a Coleman non-stick pan and cook over medium heat until the bubbles begin to slow down and the sauce thickens.

Turn the mixture down to a low simmer and when it almost stops bubbling, spread the crumble mixture liberally over top and cover with aluminum foil. Continue to heat very slowly for 5 min then remove from the heat and allow to stand for 10 min.

You can now serve this individually or with wooden or plastic utensils dive right into the pan and save yourself some dishes!

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