I love how easily and fast this recipe comes together. Even better, you can make it as a crumble or as a cobbler. This recipe also has the option to be gluten-free and low carb or not – you pick! Best of all, it is another crowd pleasing dessert.
This recipe can be made in your kitchen oven inside by putting it in a 9×12 baking dish and baking at 400 degrees F.
We doubled this recipe and baked it in my favorite camp Dutch oven, a 16-inch Lodge. We added 10-15 minutes to the baking time and changed out the charcoal half way through the baking time. A 16-inch camp Dutch oven serves a crowd!
Ingredients
Berry Mixture
- 2 pounds frozen mixed berries
- 1 1/2 cups Splenda OR substitute granulated sugar
- 2 organic lemons
- 4 tablespoons tapioca
- 1 cup dried cranberries
Topping
- 1 cup gluten free oats NOT instant
- 3/4 cups gluten free AP flour OR substitute AP flour for non gluten free dessert
- /12 cup Splenda OR substitute granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups pecans, chopped
- 12 tablespoons cold butter, cut into small pieces
- 1 OR pie crust OR substitute for crumble to make a cobbler - not gluten free
Servings: hungry friends
Instructions
- Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter.
- In a large bowl, mix together berries, Splenda, zest of lemons, juice of lemons, tapioca and dried cranberries. Pour into prepared camp Dutch oven.
- FOR CRUMBLE: In another bowl, mix together oats, GF flour, Splenda, cinnamon, salt, pecans, and diced butter. With a pastry cutter or two table knives, cut butter into dry ingredients until butter is about the size of a pea. Toss until all ingredients are blended,. FOR COBBLER: (Not gluten free), cut pie dough into strips.
- FOR CRUMBLE: Sprinkle butter and oat mixture evenly across the top of the mixed berries. FOR COBBLER: Sprinkle 12 tablespoons diced butter over the top of the berries. Lay strips of pie dough across the top of the butter and berries.
- Make a circle of 10-11 hot charcoals that fit beneath the outer edge of the bottom of the oven. Place oven, with lid, on top of the circle. Add 19-20 hot charcoals around the outer edge of the lid. Bake at 400 F for 30-35 minutes. FOR COBBLER: Cover pie strips with a circle of parchment paper for the first 20 minutes. Remove parchment to bake the crust to a golden brown,
- Both the crumble or cobbler are done when the center is bubbling up with thick berry juice. Serve warm with whipped cream or a scoop of ice cream
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