Fresh blueberries simmer with butter and sugar, then get a simple biscuit topping in this easy campfire cobbler recipe.
What to buy: For best results, use pastry flour.
- Yields: 8 servings
- Difficulty: Easy
- Total: 30 mins
- Active: 10 mins
- 3/4 cup (1 1/2 sticks) salted butter
- 2 dry pints fresh blueberries, picked over and washed
- 1/2 cup plus 1 tablespoon sugar
- 1 cup unbleached pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 cup buttermilk
- Prepare a grill or campfire for medium heat, using 20 to 24 charcoal briquettes or lump charcoal.
- Place a cast iron skillet on the heat and add 1/2 cup (1 stick) of the butter. When it’s melted, add the blueberries and 1/2 cup of the sugar. Cook until the mixture bubbles and a light syrup forms, about 5-8 minutes.
- Meanwhile, in a medium bowl combine the flour, baking powder, and remaining 1 tablespoon of sugar. Using a fork, 2 knives, or your clean finger, cut in the remaining 1/4 cup of butter until the mixture looks crumbly. Stir in the buttermilk, mixing quickly until the dough just comes together. It will be wet and sticky.
- Stir the blueberry mixture, then drop the dough on top in approximately 1/4-cup lumps.
- Cover the skillet with foil and cook until the filling is bubbly, the cobbler top is firm and rounded, and a toothpick inserted in the topping comes out clean, about 30-40 minutes. Serve warm.