Dutch Oven Blueberry Cobbler
Servings: 4 servings
Delicious blueberry filling, a fluffy biscuit topping, and a dollop of whipped cream, this Dutch Oven Blueberry Cobbler is a perfect summer time camping dessert.
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
Instructions
- Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.3 cups fresh blueberries, 2 tablespoons sugar, 1 tablespoon flour, Juice & zest from ½ lemon, 1 teaspoon ground cinnamon
- 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.1 cup flour, ¼ cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ cup butter, ⅓ cup milk
- 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.
