Our first camping trip of 2021 resulted in 3 successful campfire dishes! It’s been a while since my last Camp Cooking post! I’ll admit, I got away from it for a bit after the Great Vidalia Onion Upside Down Cornbread Disaster of 2016 and I’ve since shied away from doing any baking over the fire.

Until now!  My sister wanted to learn to cook over the fire using cast iron so I dug out the dutch oven and skillets and looked up some recipes AND proper technique. The above-mentioned disaster was a result of just preparing the dish and placing it in the fire pit on some wood coals to see what would happen. It was a total experiment and I admittedly did not follow the proper steps to use a certain number of charcoal briquets on the bottom AND on top, for baking in a dutch oven. Makes sense! The heat is controlled this way.

A quick Google search and I got the right formulas to use this time around. I then found a recipe for a dutch oven blueberry cobbler and knew this was the one. Blueberry cobbler is awesome in and of itself, but this one has a SUGAR COOKIE topping!  OMG. I can still taste it. It was so amazing.

So I’ll share this adventure first! Stay tuned in the coming days for our other holiday weekend accomplishments – Dutch Oven Chili and Cornbread, and Campfire Nachos, both which were a success!  We had a ball.. 🙂

We did this just a bit differently than the recipe but it still turned out perfect. The recipe calls for just two ingredients! Blueberry pie filling and refrigerated sugar cookie dough. It didn’t specify how many coals so I took a look at the baking instructions for the cookie dough and went with that. 25 coals total to get to 400 degrees for my size dutch oven. We would put 7 on the bottom and 18 on the top. We lit them as we got the ingredients together in the dutch oven.

I used foil and parchment paper for this, which also made for easy clean up. The recipe also mentions using a foil pan inside the dutch oven, which would work great. I didn’t buy a foil pan, so I put foil in the dutch oven, then parchment paper.

 

Then you spoon in the blueberry pie filling. You could also use, apple, cherry, whatever you like!

Rather than crumbling the cookie dough over top per the recipe, I sliced up the refrigerated dough, then cut it into cubes. I will admit that several cubes of cookie dough went missing during this application, the culprits being myself and my brother-in-law. I mean, really, how can you resist sugar cookie dough?

I then evenly spread the cookie dough cubes across the top of the blueberry pie filling.

Onto the 7 coals it went! 18 coals on top of the lid.

We let it cook for 15 minutes, per the cookie dough baking instructions. But after that time, when we removed the lid, the dough was JUST starting to become gooey. So we let it go another 15 minutes until the reveal..   (drumroll……..)

We removed the lid and…….Sweet Mother of Hades, could this be more perfect?  OMG.  It was a beautiful golden brown and our firepit smelled like a bakery!

I thought the dough would be lumpy like the cubes I cut it into, but it flattened right out like a cookie. We doled out servings to our camping family, who raved about it!  Warm, gooey, sugar cookie on top of blueberry pie filling. I was in heaven. All we needed was the vanilla ice cream!

We had one serving left in the pot and my sister went to her campsite get a plastic container for it. I then texted her this picture of her husband and said, “No need!”  LOL

Tony polished off the last serving as I took the foil and parchment from the pot.  No cleanup!  He said, “Where are you going with that?” I put it back in the pot and he proceeded to extract two more spoonfuls of goodness from the parchment paper. “You were going to throw this away??”   Whoops. My bad. 🙂

It was DELICIOUS. A huge thanks to @mellockcuff on IG for the recipe. I’m headed to Instagram right now to share a pic of our results! Definitely a keeper. It will take several walks around the campground to burn off the calories but so worth it! Try this, you will not be disappointed.

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