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No-Fuss Blueberry Dessert for Camping: One-Pot Cobbler

A simple, one-pot blueberry cobbler made entirely on a camp stove or campfire. Fresh or frozen blueberries are simmered with sugar and lemon, then topped with a quick biscuit dough and steamed until golden.
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Ingredients Method

Ingredients
  

  • 4 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar plus 1 tablespoon for topping
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar for dough
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter cut into small cubes
  • 1/2 cup milk or buttermilk

Method
 

  1. In a medium bowl, toss blueberries with 1/3 cup sugar and lemon juice. Let sit while you prepare the dough.
  2. In a separate bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Cut in cold butter using your fingertips or a fork until the mixture resembles coarse meal. Stir in milk just until a soft dough forms — do not overmix.
  3. Lightly oil a 2-quart Dutch oven or heavy pot. Pour the blueberry mixture into the pot and spread evenly. Drop spoonfuls of dough over the berries — about 8 small dollops. Sprinkle the remaining 1 tablespoon sugar on top.
  4. Cover the pot with its lid. Place on a camp stove over medium-low heat (or on a grate over a low campfire with coals underneath). Cook for 20-25 minutes, until the dough is cooked through and the berries are bubbling. Rotate the pot once or twice for even heat.
  5. Remove from heat. Let rest, covered, for 5 minutes. Serve warm, directly from the pot. Spoon into bowls or eat straight from the pot with spoons.