How to Make Dutch Oven Blueberry Cobbler
What To Prepare At Home / Make Ahead Steps
There are a few ways to cut down on steps in camp by prepping ahead at home. Here are a few ideas:
- Mix the dry ingredients together and store in an airtight container. At camp, add the butter and milk.
- Alternatively, make the entire cobbler topping at home, then store in an airtight container in your cooler until you’re ready to use it in camp.
Basics Of Baking In A Dutch Oven
If you’re new to Dutch oven cooking, here are the basics to help you make this recipe:
- You’ll want to use a 10” / 4 quart dutch oven for this recipe. It’s best to use a camping-specific Dutch oven which has a raised lip around the lid and feet on the bottom. This makes cooking with coals much easier.
- You’ll be aiming for an oven temperature of 350°F. Start with 21 charcoals (or ember equivalent): 7 on the bottom and 14 on the lid.
- Dutch oven cooking isn’t an exact science, so you’ll want to take a peek around the 30 minute mark to gauge how things are going. You can add more coals to the lid if needed, or take a few off if it looks like the topping is browning too quickly.
- 3 cups fresh Oregon blueberries
- 2 tablespoons sugar
- 1 tablespoon flour
- Juice & zest from ½ lemon, about 1 tablespoon juice
- 1 teaspoon ground cinnamon
- 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
- Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.
- Place the blueberry mixture into a lined 4-qt Dutch oven.
- To make the topping: combine flour, sugar, baking powder, and salt in the bowl and stir to mix. Add the butter and mix and mash with a fork or your hands until the flour and butter come together into pea sized pieces. Add the milk and stir to combine.
- Drop the topping batter across the blueberries.
- Cover the Dutch oven and place on a bed of 7 coals, adding 14 to the lid of the oven.
- Cook for 40-45 minutes, giving the oven and lid a ¼ turn every 15 minutes and adding new coals if they die out, until the topping is golden brown.
- Remove from the heat and set aside, uncovered, to cool a touch before serving with whipped cream.