Dutch oven cobbler mix
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Fresh blueberries with lemon and cinnamon under a buttery biscuit topping, baked in a Dutch oven over coals.
Ingredients
Filling
- 3 cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon flour
- Juice & zest from ½ lemon about 1 tablespoon juice
- 1 teaspoon ground cinnamon
Topping
- 1 cup flour (140g)
- ¼ cup sugar (60g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter cold
- ⅓ cup milk
- Optional: whipped cream
Equipment
- mixing bowl
- zip-top bags
Directions
At camp
- Toss the filling ingredients together and put them in a 4-qt Dutch oven lined with parchment.
- Work the cold butter into the dry topping mix with a fork or your hands until the pieces are pea-sized; stir in the milk.
- Drop spoonfuls of the topping over the blueberries.
- Put the lid on; set the oven on 7 coals with 14 coals on the lid (21 total, about 350°F).
- Cook for 40 to 45 minutes, turning the oven and lid a ¼ turn every 15 minutes and replacing coals as they fade, until golden.
- Let cool slightly with the lid off; serve with whipped cream if you like.
Nutrition
Serving: 200g | Calories: 373kcal | Carbohydrates: 62g | Protein: 5g | Fat: 13g | Saturated Fat: 7.8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 518mg | Potassium: 155mg | Fiber: 3.9g | Sugar: 31g | Vitamin A: 449IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; flour counted as all-purpose flour, ⅓ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.