Mixed Berry Cobbler/Crisp
Servings Prep Time
12-14hungry friends 15minutes
Cook Time
40-45minutes
Servings Prep Time
12-14hungry friends 15minutes
Cook Time
40-45minutes
Ingredients
Berry Mixture
Topping
Instructions
  1. Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter.
  2. In a large bowl, mix together berries, Splenda, zest of lemons, juice of lemons, tapioca and dried cranberries. Pour into prepared camp Dutch oven.
  3. 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.
  4. 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.
  5. 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,
  6. 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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