Folks, this is killer. For what this cobbler lacks in beauty it makes up ten-fold in taste, especially after a full day on the move. Not much mise en place when it comes to camp cooking, and I wouldn’t want it any other way. Any summer fruit combination will do. I had strawberries and rhubarb on hand for this trip. I imagine peaches, plums, cherries, or blackberries will be fantastic as they come into season this summer.
2 lbs strawberries, hulled and halved
2 stalks rhubarb, sliced
1/2 cup sugar
3 cups flour (I used pastry)
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups buttermilk
At home: Mix together the dry ingredients, except sugar, and place in a bag or tupperware. Pack sugar separately. Measure out the buttermilk and transfer to a small container.
In camp: Set up the fire and place a grill about 4 inches above the flame. If you forget a grate (oops) create a rock formation to protect the iron from direct flame. Cut the fruit into chunks and toss with the sugar. Add the fruit to a heavy, cast-iron 5-quart Dutch oven or a deep cast-iron skillet.
For the biscuits, place the pre-mixed dry ingredients in a bowl. Cut the butter into the flour mixture until the butter is the size of small peas. Stir in the buttermilk, just until the batter comes together.
Drop dollops of the dough in an even layer over the fruit. Cover the Dutch oven and put the cobbler over the fire pit. Cook until the biscuits are cooked all the way through, about 30 minutes.
Health and Wellness Associates