Mixed Berry Cobbler (Dutch Oven)

Mixed Berry Cobbler (Dutch Oven)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.1
  • Total Fat: 8.1 g
  • Cholesterol: 19.7 mg
  • Sodium: 393.9 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.3 g

View full nutritional breakdown of Mixed Berry Cobbler (Dutch Oven) calories by ingredient
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Number of Servings: 8


    1/2 c sugar
    1 1/2 Tbsp. cornstarch
    12oz. blue berries
    12oz. raspberries
    12oz. black berries
    16oz. sliced strawberries

    1 1/2 c. unbleached all-purpose flour
    1/4c. sugar(more if berries are tart)
    1 1/2 t. baking POWDER
    1/2 t. salt
    5 Tbsp. chilled, unsalted butter cut into 1/2"cubes
    1/2 c. non-fat milk


In a large zip-loc bag place 1/2 cup sugar, 1 1/2T cornstarch, 12 oz. Blueberries, 12oz. raspberries, 12 oz. black berries and 16oz. sliced strawberries. Toss together and refirigerate over night.

In a small bowl mix together 1 1/2 c. flour, 1/4 c sugar (more if berries taste tart) 1 1/2 tsp. baking POWDER (not soda!! could not find powder on ing. list) 1/2 t salt. Cut in 5 T unsalted butter cut into 1/2" chunks (or if camping work in with fingers) to create a coarse meal. Stir in 1/2 cup chilled milk to make a soft dough.

Flour work surface, rolling pin and hands. Gather dough into a ball and knead on floured surface 5 - 6 times. Roll (or pat) into a 9" x6" rectangle. Cut in half lengthwise and then cut again forming 8 rectangles. (These can be placed between sheets of wax paper and refrigerated over night and then taken to camp site.)

Once coals are hot, place berries in dutch oven and top with dough squares. Do not worry about dough overlapping. We use a 14" oven. Place 11 coals under and about 21 on top for a 350 degree cooking temp. Bake about 35 minutes. Turn oven and lid every 5 minutes due to sugar content of berries. COOL 30 minutes!!! Serve with whipped topping or ice cream if you can handle the extra calories (Hike it off :))

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user PKALLIS.

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