Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Desserts => Topic started by: DeShawn on April 07, 2011, 05:50:16 am
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No sticky, overly-sweet pie filling in this cobbler. Fresh or frozen blueberries give this a great flavor.
Ingredients:
- 1/4 cup butter
- 2 cups flour
- 2 cups sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 1/2 cups milk
- 4 cups blueberries, fresh or frozen
- 1/2 cup sugar
- 1 tsp. grated lemon zest.
- 1 tsp. lemon juice
- 2 tsp. ground cinnamon
- 1/4 cup water
Preparation:
Melt butter in a 12-inch dutch oven using 10-12 briquettes bottom heat.
(http://dutchovenchef.com/images/blueberrycobbler/meltedbutter.JPG) (http://dutchovenchef.com/images/blueberrycobbler/meltedbutter.JPG)
Wash fresh blueberries and drain, or thaw frozen blueberries. Combine blueberries, 1/2 cup sugar, lemon zest, lemon juice, 1 tsp. cinnamon, and water.
(http://dutchovenchef.com/images/blueberrycobbler/berrymix.JPG) (http://dutchovenchef.com/images/blueberrycobbler/berrymix.JPG)
Stir to coat blueberries.
(http://dutchovenchef.com/images/blueberrycobbler/berrymix2.JPG) (http://dutchovenchef.com/images/blueberrycobbler/berrymix2.JPG)
In a separate bowl, combine flour, 2 cups sugar, baking powder, and salt.
(http://dutchovenchef.com/images/blueberrycobbler/dryingredients.JPG) (http://dutchovenchef.com/images/blueberrycobbler/dryingredients.JPG)
Stir to combine. Add milk and mix until the batter is smooth.
(http://dutchovenchef.com/images/blueberrycobbler/batter.JPG) (http://dutchovenchef.com/images/blueberrycobbler/batter.JPG)
Pour the batter over the melted butter. Do not stir.
(http://dutchovenchef.com/images/blueberrycobbler/batteradded.JPG) (http://dutchovenchef.com/images/blueberrycobbler/batteradded.JPG)
Carefully spoon the blueberry mixture over the top of the batter. Do not stir.
(http://dutchovenchef.com/images/blueberrycobbler/fruitadded.JPG) (http://dutchovenchef.com/images/blueberrycobbler/fruitadded.JPG)
Sprinkle remaining 1 tsp. cinnamon over the top.
Cover and bake using 10-12 briquettes bottom heat and 18-20 briquettes top heat for 45 to 60 minutes, rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown and delicious.
(http://dutchovenchef.com/images/blueberrycobbler/blueberrycobbler.JPG) (http://dutchovenchef.com/images/blueberrycobbler/blueberrycobbler.JPG)
Serve with whipped cream and/or vanilla ice cream.
Serves 10.