Yummy MBR Style Cobbler
Line a large (uhh... 18"?) dutch oven with aluminum foil. (This helps greatly with cleanup.) Pour the fruit with juices into the dutch oven. Add layers of brown sugar, butter, and cake mix (in that order) until you've run out of cake mix or the dutch oven is getting full. End with an extra thick layer of butter.
Put the lid on the dutch oven and place it on a bed of hot coals, put some of the coals on top of the lid. Wait ohh... 45 minutes to an hour.
The measurements are fuzzy 'cuz I'm used to making this while camping and I'm a lazy guy. The cake mix layers should be about 2 to 3 times as thick as the brown sugar and butter layers. Slice out the butter in chunks.
I've also had success with this recipe using a 12" cast-iron skillet with a lid in an oven, scaled down. Fresh fruit works too, but you need to have some juice in there. Ordinary Bisquick can also be substituted for the cake mix.
Cold leftover cobbler makes good sandwiches!