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Backyard Blackberry Recipes for Camping: Wild Flavors at Your Table

These two recipes showcase blackberries at camp: a rich, rustic cobbler baked in a cast iron skillet over coals, and a simple no-cook jam that comes together in minutes. Both highlight the berry's natural sweetness and work perfectly with foraged or store-bought fruit.
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Ingredients Method

Ingredients
  

  • 4 cups fresh blackberries
  • 3/4 cup granulated sugar divided
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1/2 cup whole milk
  • 1 tablespoon lemon juice

Method
 

  1. Light a campfire and let it burn down to a bed of hot coals. Alternatively, set up a camp stove with a cast iron skillet.
  2. In a large bowl, gently toss the blackberries with 1/4 cup of the sugar and the cornstarch. Let sit for 10 minutes to release juices.
  3. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Cut in the cold butter using your fingers or a fork until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms.
  4. Pour the blackberry mixture into a well-greased 10-inch cast iron skillet. Drop spoonfuls of the dough over the berries, leaving some gaps for the filling to bubble through.
  5. Place the skillet over the campfire coals or on a camp stove grate over medium heat. Cover with a lid or foil and cook for 25–30 minutes, rotating the skillet halfway through, until the topping is golden and the berries are bubbling.
  6. Remove from heat, let cool for 5 minutes, then serve warm. Drizzle with cream or a scoop of vanilla ice cream if you have it.