Posted by Off The Grid

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.

Ingredients

Filling

  • 3 cups fresh Oregon 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

Instructions

  • 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.