Sunday, August 1, 2010

Campfire-style mixed berry cobbler

Question of the day: what to do with pounds of freshly picked blackberries and blueberries? With no working kitchen, my options were limited. What about a mixed berry cobbler, campfire style? After research, I discovered that most campfire cobbler recipes used boxed mixes and canned fruits. Practical for actual camping. No one wants to hike for days carrying fresh, bruisable fruits and baking supplies. Not good for my needs. So Will, grillmaster turned baker, made up his own, a blend of several different recipes.

Will's campfire-style mixed berry cobbler
3 cups blueberries
3 cups blackberries
1/2 cup sugar + 2 tablespoons sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
2 tablespoons finely chopped crystalized ginger
1 teaspoon orange zest

Mix berries, lemon juice, ginger, orange zest, and 1/2 cup of sugar in a large bowl. Let sit while you make the topping.

Mix remaining 2 tablespoons of sugar with the cornstarch in a small bowl.

2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into small pieces
1/2 cup boiling water

Mix dry ingredients together in a large bowl. Cut in butter until mixture resembles cornmeal. Add hot water and mix until just blended.

Once topping is prepared, add cornstarch mixture to filling and mix well. Pour into a large dutch oven. Spread topping evenly over the top. Preheat grill on medium-low. Put in covered grill at 450F for around 25 minutes (until topping is firm). Remove cover and bake for another 5 minutes. Grill needed to be on medium-low to keep temperatures from going over 450.

Serve with vanilla ice cream.

This worked beautifully on the grill, and is a great summery sweet for whenever you don't have an oven or don't want to heat up your kitchen. Next time, I'd bump up the amount of blueberries and reduce the blackberries. Also, you may want to reduce the amount of crystalized ginger. My husband liked it, but I found it a bit too gingery.


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