you're telling me a cowgirl made this cobbler?
plus tickets on sale for our event of the season!
There’s something about baking a in a Dutch oven over open coals that just feels right. It’s the definition of old-school, and it’s deeply satisfying; it’s the kind of cooking that makes you feel like a cowgirl (even if you’re just hanging at a campground with friends and a bottle of wine). Enter: the Cowgirl Cobbler.
To be clear, you don’t need to be a cowgirl to make or enjoy this cobbler, we just love an alliteration. But we come back to this cobbler time and time again. It’s packed with fresh blueberries and topped with a golden, biscuity crumble, best served warm with ice cream. It’s also the perfect intro to Dutch oven cooking if you’re a newbie, because it’s simple, flexible, and easy to prep ahead of time.
And speaking of outdoor meals…
Our 3rd annual Family Supper is on for August 23rd! We're setting the table in the picturesque Taylor Canyon at Campfire Ranch, sourcing the season's most vibrant ingredients, and preparing a thoughtful four-course, family-style meal designed to be shared in good company. We look forward to this event all year, and we’d love to have you.
Tickets are on sale now, and don’t forget to book a campsite so we can hang all weekend long!
Now, back to dessert.
This cobbler is easy peasy, and here are some tips to get you started:
You’ll want to use an 8 quart lidded Dutch oven for this recipe. The lid should have a lip to keep the coals contained, otherwise ashes could slip into the cobbler when you’re moving it around. Something like this is perfect.
You’ll need tongs or a small shovel to maneuver the coals, plus a lid lifter or heat resistant gloves to handle the Dutch oven.
To prep in advance, measure and combine the dry ingredients for the topping and store in an airtight container. Then once you’re at camp, just add the butter and milk! You could also mix up the topping entirely at home, just make sure to keep it in a cooler since the butter needs to stay cold.
Swap the blueberries for whatever you like or have on hand. This would be great with strawberries, blackberries, raspberries, or a mix of everything.
Cowgirl Cobbler
Serves 8
filling:
4 cups fresh blueberries (or really any berries you like!)
1/4 cup sugar
1 tablespoon all-purpose flour
juice and zest of 1 lemon
topping:
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 cup cold salted butter, cut into cubes
1/3 cup milk
turbinado sugar, for sprinkling
directions:
Build a fire and let it burn down to hot coals. Alternately, you could use a charcoal chimney to expedite the process!
Line an 8 quart Dutch oven with parchment paper.
Stir together all the filling ingredients directly in the Dutch oven.
In a separate bowl, mix together the dry topping ingredients, and cut in the butter with a fork or your fingers. You’re looking for pea-sized crumbs!
Stir in milk until a crumbly dough forms. Drop the topping over berries, sprinkle with turbinado sugar, and cover with the lid. Set the oven over hot coals, then cover lid with more hot coals.
Give the lid a quarter turn every 15 minutes, adding more hot coals as needed to keep the temperature up. This is an art, not an exact science, so trust your senses! Add more coals to the lid if things are moving too slowly, or take a few off if it looks like the topping is browning too quickly.
Bake 30–45 min, or until golden and bubbly. Remove from the coals, let cool slightly, then scoop into bowls and serve with whipped cream or ice cream.
That’s all for now! We hope this cobbler finds its way into your weekend plans :)
xx
the hons