I spent last weekend at my family cabin in McCall, Idaho. I don’t get to see my family very often and I always look forward to this annual gathering. If you’ve never been to McCall, you don’t know what you’re missing. It’s one of my most favorite places. We spent the weekend boating, swimming, playing games and enjoying each other’s company. I love it, it was very hard to come home.
On Sunday we went on a leisurely hike where I was specifically on the lookout for huckleberries. Huckleberries are small wild berries similar to blueberries, and they are delicious. And hard to find. It’s a little early yet for them to be in season but I was overjoyed to find some ripe and ready for the picking. Pretty soon we were all spread out from the trail, picking all we could find.
It takes a long time to gather a substantial amount of Huckleberries, but we did it! No wonder they are so expensive (if you can even find them). I hadn’t gone Huckleberry picking in years, and it was fun and the fresh berries definitely made it worth the trouble.
I had already planned on making a peach cobbler in the dutch oven after dinner that evening and I knew adding the huckleberries would send it over the top. And it did, the flavor combination was incredible! The sweet peaches, the tart huckleberries and the soft cakey topping— a perfect summertime dessert.
I love baking cobblers in the dutch oven. They are my favorite dessert to bake this way, as there’s just something special about it. You can certainly use any cobbler recipe, but I like this one because it uses a pre-made baking mix and since I most often use the dutch oven when we’re camping, the fewer ingredients, the better.
One of the nice things about a recipe like this is it’s extremely adaptable. If you can’t find huckleberries, don’t fret. Blueberries will substitute just fine, or omit the berries altogether. And you can also bake this in the oven in a regular baking dish, but if you have a camping dutch oven, give it a try. It’s more fun!
However you prepare it, top with whipped cream or vanilla ice cream and enjoy. We certainly did.
Dutch Oven Huckleberry Peach Cobbler
Adapted from Paula Deen
Makes 8-10 servings
For the fruit:
6-7 large peaches, peeled and sliced
1 pint fresh huckleberries or blueberries (optional)
2 tablespoons baking mix, such as Bisquick
1 tablespoon sugar
dash of cinnamon
For the topping:
2 1/4 cup baking mix, such as Bisquick
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 cup milk
cinnamon sugar, for sprinkling
Prepare charcoal, if using. You’ll need approximately 45 coals. Otherwise, preheat oven to 350 degrees F. Grease 12 or 14 inch dutch oven or other baking dish.
In a medium bowl, combine the ingredients for the topping. The mixture will be thick. Set aside.
Toss the fruit together with the baking mix, sugar, and cinnamon. Place in the dutch oven or baking dish and spoon pieces of the prepared dough on top. Sprinkle with the cinnamon sugar.
When the coals are white, they’re ready. Cover the dutch oven and place over 15 of the coals and place the rest of the coals on top (the general rule is twice as many on top as on bottom). Rotate the oven over the coals after 15 minutes to promote even cooking. The cobbler is finished with the topping is golden brown and the fruit is bubbling through, about 25 minutes.
Alternatively, bake in your oven for 25-30 minutes.
Serve warm with whipped cream or vanilla ice cream.
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