Howdy, y’all! Thanks for joining me at camp today – I’ve got the coals hot and I am going to make an easy, delicious blackberry cobbler. For those of you who have hesitated to try baking in a dutch oven, this cobbler recipe is a perfect recipe to start with.
Bake Blackberry Cobbler at Home or Outside
For those of you who are baking at home, just preheat your oven to 350. Those of us cooking on coals are not going to pre-heat the cast iron dutch oven because that will cause the cobbler to burn. Get the dutch oven just warm enough to melt a stick of Kerrygold butter and get on to making the dough.
Tip: Cooking in a Dutch oven is faster than a conventional oven – do not preheat the Dutch oven or the edges of your cobbler will burn.
Combine the ingredients for the dough until you’ve got a consistency a little thicker than pancake batter. Spread most of the blackberries over the bottom of the Dutch oven and gently press them down into the batter just a little. Spread remaining berries over the top
Prep the Coals
If you are going to cook the cobbler over coals in a grassy area, you first need to prep the ground. This part is pretty simple. Spread the hot coals over the area where your trivet will be sitting so the grass that is currently there burns up. That grass is going to consume some of the heat from the coals, so you want to wait until the ground is clear and fresh, hot coals are set up before you start to bake this cobbler.
Tip: The wind outside will effect how the heat from the coals bakes the cobbler. For every 10 MPH of wind, extend the coals below the Dutch Oven a couple of inches.
Extra Tip: Don’t try this if the winds are over 45 MPH! My old pal Smokey the Bear might come find you.
Place the trivet in the center of the coals and place the dutch oven on top. Secure the lid and cover the lid in coals as evenly as you can. Just in case there is a hot spot under or on top of the dutch oven, you will want to rotate the lid one way and the base the opposite every ten minutes or so. This will ensure even cooking.
After a couple of rotations, the batter should be setting up around the edges and rising over the blackberries. Once the edges are set up, jiggle the pan a little. If the batter stays still, you’re ready to spread brown sugar over the cobbler and dig in. If the batter is still jiggly in the center, target some heat.
You Can Target Heat to a Specific Area of the Dutch Oven
If the center of the cobbler is undercooked but the edges are done, simply move the coals around to target the heat. Remove the coals from the outside perimeter of the oven and off of the edges of the lid. Move all of the remaining coals on top of and underneath the middle of that oven and the center of the cobbler will be finished and ready to eat in no time.
I love to serve warm Blackberry Cobbler with a scoop of Blue Bell Homemade Vanilla Ice Cream – but some of y’all may not have Blue Bell in your ice boxes. My homemade Cherry Almond Ice Cream would taste delicious on this cobbler.
Thanks for stopping by camp and don’t forget to subscribe to our YouTube Channel. I’ll see y’all down the Blackberry Cobbler trail!
Blackberry Cobbler – Cowboy Kent Rollins
- 2 cups sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 ¾ cups milk
- 1 stick butter melted
- 4 cups fresh blackberries if using frozen rinse and pat dry
- 4 tablespoons light brown sugar
Preheat the oven to 350 degrees F. Butter a 11×13 baking pan or 12 inch Dutch oven.
In a large bowl combine the sugar, flour, baking powder, salt and cinnamon.
Whisk in the milk and butter until smooth. Pour the batter into the baking dish or Dutch oven.
Evenly top the batter with the blackberries.
Bake for about 50 minutes, then remove from the oven and sprinkle on the brown sugar. Continue to bake for about 10 minutes or until golden brown.
Let cool slightly before serving to allow the cobbler set up a bit.