This dutch oven dessert is camp comfort food at its summer best!
Dutch Oven Blueberry Peach Cobbler
Ingredients:
- 6 tablespoons butter, divided
- 3 1/2 cups fresh or thawed frozen blueberries, divided
- 1 1/2 cups sliced fresh or frozen peaches
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- Pinch of salt
- 1 tbsp cornstarch
- Zest and juice of 1 lemon
- Salt
- 1 can buttermilk biscuits
- Turbinado sugar
- Vanilla ice cream, optional
Directions:
1. Place a cast iron or other heatproof Dutch oven on the grill and preheat to medium high.
2. Melt 4 tablespoons of the butter in the skillet, making sure to butter bottom and sides of pan.
3. Add blueberries and peaches. Sprinkle with sugar, cinnamon, salt and cornstarch, then add zest and juice of lemon. Stir well until fruit is evenly coated.
4. Open biscuits and cut each one into quarters. Place on top of fruit, leaving a little space in between for them to rise. (Save any leftover biscuits for another use.)
5. Melt remaining 2 tablespoons butter and brush over biscuits. Sprinkle liberally with turbinado sugar. 6. Cover and bake over indirect heat for about 30 minutes, until biscuits are almost cooked through. Uncover and bake until biscuits brown on top, about 10 more minutes.
About the Author: Kampgrounds of America
Kampgrounds of America is the largest system of open-to-the-public campgrounds in the world, with over 500 locations across the United States and Canada. Founded in Billings, MT in 1962, KOA’s family of campground brands – KOA Journey, KOA Holiday and KOA Resort – today serve more than a million camping families each year. KOA is dedicated to “connecting people to the outdoors and each other” by providing people with a variety of camping experiences and the information they need to make the most of their camping trip. Read more of their camping and travel resources by visiting KOA.com/blog.
