I adopted this recipe from in Sunset Magazine in May 2009. The recipe was developed for use in a 12-inch camp-style Dutch oven by Chef Guy Fiere of Diners, Drive Ins and Dives fame. He "loves to make this treat on a camping adventure."
After reading the article, I figured it would make a great dessert for camp. It was a hit at the Christian Chefs International 2012 Annual Conference in Canby, Oregon, where it was showcased alongside a Dutch oven meal. Since then I've discovered campers enjoy the "rich, sweet treat."
When you prepare camp berry cobbler, a nice crunch in each bite impresses campers. The juicy berry goodness is topped with a crunchy cake-like crust. As the cobbler bakes, juices from the berries are released and absorbed by crust. Telltale pools of thickened berry juice seep through the crust. Each bite contains an impressive mix of fruit and crust.
Serve camp berry cobbler with vanilla bean ice cream and fresh whipped cream. An almond or coffee-flavored ice cream will complement the cobbler as well.
CAMP MIXED BERRY COBBLER
2 pounds all-purpose flour
1/2 ounce (1 tablespoon) baking powder
2 teaspoons salt
1/2 ounce cinnamon
1/2 ounce cloves
1/4 ounce nutmeg
1/4 ounce ground ginger
1 pound unsalted butter
2 pounds 7 ounces granulated sugar (divided use)
5 pounds frozen mixed berries
In a food processor, pulse together flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Add butter; pulse until mixture is very fine. Add 2 pounds of the sugar and pulse to combine. If preparing topping ahead, transfer to a storage container and chill until ready to use, up to 2 days.
Place partially thawed berries in a large bowl. Stir in 7 ounces of the sugar. Pour berry mixture into greased a 12 by 20 by 2-inch hotel pan. Spoon half the cake mixture evenly over berries.
Bake cobbler in 425o oven for about 20 minutes. Spoon on remaining flour mixture. Continue baking until topping is golden brown and berry juices are bubbling to the surface, 15 to 25 minutes more; let cool at least 20 minutes before serving.
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