Sprig Originals's kitchen / Dutch Oven Blueberry Cobbler
Dutch Oven Blueberry Cobbler
By Sprig Originals · with credit
Adapted from freshoffthegrid.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Jammy lemon-scented blueberries under a craggy biscuit topping, baked right in a Dutch oven over campfire coals. It's the dessert that makes the whole camp wander over to see what smells so good.
Ingredients
Blueberry Filling
- 3 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon flour
- 1/2 lemon, juice and zest (about 1 tablespoon juice)
- 1 teaspoon ground cinnamon
Biscuit Topping
- 1 cup flour (140g)
- 1/4 cup sugar (60g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1/3 cup milk
To Serve (optional)
- whipped cream
Instructions
- Get a bed of coals going in your fire ring or charcoal chimney — you'll want about 21 hot briquettes ready. Meanwhile, toss the blueberries in a bowl with 2 tablespoons sugar, 1 tablespoon flour, the cinnamon, and the juice and zest of half a lemon until every berry is coated. Tip the fruit into a lined 4-quart Dutch oven and spread it level.
- In the same bowl, stir together the 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter and work it in with a fork or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter still visible.
- Pour in the milk and stir just until a thick, shaggy batter comes together — don't overwork it. Drop spoonfuls of the batter over the blueberries, leaving gaps so steam can escape.
- Put the lid on and set the Dutch oven on 7 coals, then arrange 14 coals on the lid. Bake 40 to 45 minutes, giving the oven a quarter turn one way and the lid a quarter turn the other way every 15 minutes, and replacing coals as they burn out. It's done when the topping is golden and the filling bubbles at the edges.
- Lift the Dutch oven off the coals, take the lid off, and let it sit 10 minutes so the filling thickens. Serve warm, with a spoonful of whipped cream if you have it.
Chef's tips
- Line the Dutch oven with parchment or a disposable liner before adding the fruit — cleanup at camp is the hardest part of any campfire dessert.
- Keep the butter as cold as you can; stash it in the cooler until the moment you cut it in. Cold butter is what gives the topping its flaky lift.
- Lift the lid with a hook or pliers and tilt it away from you so ash and coals don't tumble into the cobbler.
- Frozen blueberries work if that's what made it into the cooler. Don't thaw them, and add 5 to 10 minutes to the bake.
- No Dutch oven? Divide everything between two large sheets of heavy-duty foil, seal into packets, and set on the grate over medium coals for 20 to 25 minutes.
Nutrition (per serving, estimated)
320calories
3gprotein
52gcarbs
13gfat
Estimates only — values vary with brands and portions.
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