A good dutch oven is a camper’s best friend. If you have one, you know what I’m talking about. This week’s recipe is made with your trusty dutch oven. And it includes blueberries; which I love.
Blueberry Streusel Cobbler
- 2 pints Fresh blueberries
- 1 can Eagle Brand Sweetened Condensed milk (14 oz.)
- 2 tsp grated lemon peel
- 3/4 cup + 2 tbs cold butter
- 2 cups biscuit baking mix
- 1/2 cup firmly packed brown sugar
- 1/2 cup walnuts
- Blueberry Sauce
- 1/2 cup sugar
- 1 tbs cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
- 1 pint fresh blueberries
Line Dutch Oven with foil. Combine blueberries, Eagle Brand and lemon peel. In a large bowl, cut 3/4 cup butter into 1-1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread into your dutch oven.
In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tbs. butter until crumbly. Add nuts, sprinkle over cobbler.
Bake 40 minutes over medium heat. Remove from the fire, add top coals and continue baking until golden brown. Serve with ice cream.
Sauce: Combine sugar, cornstarch, cinnamon and nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot. Pour over individual Streusel servings.
Recipe courtesy of CampRecipes.com.