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Camp Blackberry Cobbler: No-Fuss Dutch Oven Dessert

A simple, crowd-pleasing blackberry cobbler made in a Dutch oven over a campfire or camp stove. The biscuit topping gets golden and the berries bubble into a sweet-tart sauce.
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Ingredients Method

Ingredients
  

  • 6 cups fresh or thawed frozen blackberries
  • 1 cup granulated sugar divided
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter cut into small pieces
  • 3/4 cup milk

Method
 

  1. In a bowl, mix the blackberries with 3/4 cup of the sugar, cornstarch, and lemon juice. Let sit while you prepare the topping.
  2. In a separate bowl, whisk together the flour, remaining 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms.
  3. Lightly oil the inside of a 12-inch Dutch oven. Pour the berry mixture into the pot. Drop spoonfuls of the biscuit dough over the top, spreading gently.
  4. Cover the Dutch oven with its lid. For a campfire, place the pot on a bed of hot coals and arrange about 10-12 hot coals on the lid. For a camp stove, cook over medium-low heat.
  5. Cook for 30-35 minutes, rotating the pot a quarter turn every 10 minutes for even heat. The cobbler is done when the topping is golden and the berries are bubbling.
  6. Let rest for 5 minutes before serving. Enjoy warm, straight from the pot.