Delicious blueberry filling, a fluffy biscuit topping, and a dollop of whipped cream, this Dutch Oven Blueberry Cobbler is a perfect summertime camping dessert.
Sponsored by the Oregon Blueberry Growers
One of our favorite parts of summer is the abundance of fresh berries, particularly, fresh blueberries!
Living in Oregon, we’re fortunate to have access to both incredible camping and tons of U-Pick blueberry farms—often located close to one another! During berry season, we like to make it a habit to stop by a U-pick farm on our way out to our campsite so that we have farm-fresh blueberries to use throughout the weekend.
On this particular trip, we stopped by Adkins Farm outside of Eugene, OR at the start of their season. It was a great way to stretch our legs, explore a local farm, and gather some fresh ingredients to use later that night.
Back at camp, we had Blueberry Cobbler on the menu. With a warm fluffy cobbler top and sweet blueberry filling, this recipe is a fun and easy dessert to make for a small group. Once the cobbler is assembled, the cooking process is fairly hands-off, so it can be cooked while you eat dinner.
We made this cobbler in our cast iron Dutch oven in the campfire, however, if campfires are not allowed where you are camping, you can easily make this meal using an Omnia stovetop oven on a propane camp stove.
So if you’re in Oregon, consider stopping by a U-pick blueberry farm on your way to your campsite and make this blueberry cobbler for yourself!
Why we love this recipe:
- Tastes like summer!
- One pot dessert is perfect for small groups
- Dry ingredients can be mixed ahead of time
- Great way to put your blueberry harvest to good use!
Dutch oven: This recipe was sized for a 10” / 4-qt dutch oven. You will want to 1.5x this recipe if using a 12” / 6-qt oven.
Omnia stovetop oven: If you’re unable to have campfires in your area, consider picking up an Omnia Oven. Many Dutch oven recipes can be adapted to be made on your camp stove using this handy piece of equipment!
Mixing bowl: You can use one mixing bowl for prepping both the filling and topping of this cobbler.
Parchment paper: Lining your Dutch oven with parchment paper is the key to easier cleanup! The blueberry filling does get a bit sticky, but with a parchment liner all you’ll have to do is take it out and wipe up any spots where the filling may have bubbled over.
For a full rundown of our recommended camp cooking gear, check out this post about how to build a camp kitchen.
Basics of baking in a dutch oven
If you’re new to Dutch oven cooking, we have a complete 101 guide here where you can learn everything you need to know. 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.
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.
Dutch Oven Blueberry Cobbler
- 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.