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Dutch oven cobbler mix

Course Main Course
Cuisine American
Keyword blueberry cobbler, campfire cobbler, camping dessert, dutch oven recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
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

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.