When people think of Dutch ovens they often think of cobbler. And blueberry cobbler is at the top of the cobbler list. It’s a staple for any Dutch ovener, if that’s a word. Cobblers can be any flavor, and I happen to be using blueberry filling for this one. As with any dessert or bread done in a Dutch oven, the placement of the coals is all important, as is rotating the oven and lid properly, and no peeking while its cooking! This is for a 12” Dutch oven (you can double it in a 16” oven). This feeds about 12 people. Alright, let’s get started.
- 2 21 oz. cans of blueberry pie filling (I like Wilderness brand)
For the cake part:
- 2 Cups sugar
- 1 Cube butter (8 Tbs) – softened
- 2 Cups milk
- 2 Eggs
- 4 tsp baking powder
- ¼ tsp salt
Cream the sugar and butter together and at the eggs. Mix well.
Now add the milk and all the dry ingredients. Lightly oil the 12” oven. Spread both cans of pie filling in the bottom of the pan.
Now spread the batter evenly over the top of the filling. Be careful not to mix the filling with the batter, the batter will just rest on top.
Bake at 350° for 1 hour using mostly top heat. That means 9 coals on the bottom and 17 on the top. Place the coals on the bottom in a circle just inside the outer edge of the oven. Place 13 coals on the top in a circle around the edge of the lid. Place the remaining 4 coals to be placed evenly on the inter part of the lid, each 2 – 3 inches from the center of the lid.
Every 10 minutes rotate the lid one quarter turn clockwise (without ever lifting the lid to release the heat), and pick up the entire oven by its handle and rotate it counterclockwise over the bottom coals. After 1 hour, you can finally look at the cobbler for the first time. If it looks like the picture below, you are done! If not, give it a little more time.