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Dutch Oven Blueberry Cobbler

Blueberries (or any fruit you want) are tossed in sugar, covered with a thick and buttery, cake-like topping and cooked to golden brown perfection, for this campfire-cooking favorite. Serve warm with a scoop of ice cream on top and watch it disappear!
Prep Time20 mins
20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: campfire cooking, cobbler, dessert, dutch oven, fruit cobbler, outdoor cooking
Servings: 8


  • traditional campfire dutch oven (footed on the bottom with a flanged lid, allowing coals to sit on top)
  • heavy duty aluminum foil
  • lid lifter, pliers or something to lift hot dutch oven lid
  • tongs or small shovel for moving hot coals
  • charcoal (and a way to heat it)
  • Dutch oven liners or parchment paper (optional but makes clean up easier)


  • 2 cups blueberries, fresh
  • 2 cups blueberries, frozen
  • 1 1/4 cup flour, all purpose
  • 3/4 cup sugar, granulated
  • 6 tbsp butter, unsalted divided into 8-10 squares
  • 1 tsp baking powder
  • 1/4 cup whole milk
  • 1/4 tsp cinnamon, ground
  • 2 tbsp sugar, to toss with fruit if needed
  • zest from one lemon


  • Spread two pieces of foil on the ground near your fire or grilling chimney, one for piling coals and one for cooking. The cooking foil should be big enough to place the entire dutch oven on top of it.
  • Heat coals in chimney or campfire until white but not disintegrating.
  • While coals are heating, mix your cobbler in the dutch oven.
  • Line the dutch oven with the liner (or parchment). This is not 100% necessary but makes for handy cleanup.
  • Toss blueberries (or fruit of choice) with sugar and lemon zest and pour into dutch oven.
  • Mix dry ingredients in a bowl and add milk.
  • Spoon the flour and milk mixture over the top of the fruit in the dutch oven.
  • Spread the butter pieces over the top of the batter.
  • Put the lid on the dutch oven.
  • Pour coals into a pile on one piece of foil. Using tongs or a small shovel, place 4-5 pieces of coal on the 2nd piece of aluminum foil and set the dutch oven on top of the coals.
  • Add 5-10 hot coals on top of the dutch oven lid.
  • Bake for 20-25 minutes or until golden brown and bubbling (add or remove coals from the top to adjust temperature)
  • Serve with scoops of vanilla ice cream or whipped cream.


  • If cooking in oven, use 9x13 casserole and spray with cooking spray. Then, pour in fruit, top with spoonfuls of the flour mixture and dot with butter. Cover with foil and cook for 40-45 minutes at 400 degrees. 
  • I use a mixture of fresh and frozen because I like the texture that creates. You can use all frozen or all fresh (or even canned).
  • Be sure to test your fruit for sweetness and toss with an additional tablespoon or 2 of sugar if it's more on the tart side. 
  • To make ahead to take on our camping trips, I mix the flour, sugar, baking powder and cinnamon in a container with tight-fitting lid. When it's time to assemble the cobbler, I toss the berries in a bowl with the additional sugar and lemon zest, pour into bottom of dutch oven (or casserole) and mix the milk into the flour mixture and spoon it over the top. Finally, I add the pats of butter and it's ready to bake or cook over the fire!