Mountain Berry Cobbler

We taught cooking classes at REI’s brand new Outessa Summit last weekend. This was a festival celebrating women in the outdoors. It was held at Kirkwood Resort in Tahoe, CA, and was an incredible experience. We were impressed with all the women who packed their schedules with activities including rock climbing, kayaking, mountain biking, and sunrise hiking. We were glad to be there for them when they were exhausted and starving.

We taught three classes: Campfire Cooking, Backpacking Cooking, and Fun Family Camp Cooking. Our first class of each day was “Campfire Cooking.” This was a fun class to teach, even though we couldn’t have an actual campfire on the premises. We did some magic cooking, and made this delicious and impressive Mountain Berry Cobbler in our virtual campfire. We got LOTS of positive feedback, and tested this recipe about 8 times, so we feel pretty confident that your co-campers will love it too.

This cobbler is a quick and easy dessert, but would also go great with a cup of coffee the next morning. It’s not too late to sign up for Outessa Weekend #2 in Powder Mountain, Utah. We’ll be there September 9, and hope to see you too!

Mountain Berry Cobbler

Yield

6-8 Servings

Prep Time / Cook Time

10 minutes / 45 minutes-1 hour

Activity Guide

Car Camping

Ingredients

• 3 cups raspberries
• 3 cups blackberries
• 1 1/4 cup sugar, divided
• zest of 1 lemon
• 1 tablespoon cornstarch
• 1 cup flour
• 1/4 teaspoon salt
• 1 stick butter

Tools

• Campfire
• Microplane grater or zester
• Spoon
• Zip top quart size freezer bag
• 10-12 inch dutch oven

Method

At Home

1. Combine the flour, 1 cup of the sugar, and salt in a zip-top freezer bag.
2. In a second bag, combine the remaining 1/4 cup sugar and cornstarch.

At Camp

1. Prepare a cooking fire.
2. Combine raspberries, blackberries, the sugar and cornstarch mixture, and lemon zest in a 10-12 inch dutch oven and mix well.
3. Cut the butter into small cubes and add it to the zip-top bag with the flour mixture. Close the bag and massage the bag until the mixture looks crumbly and the butter is incorporated.
4. Crumble the dough on top of the berry mixture.
5. Cover the dutch oven with its lid and place in a bed of hot coals. Cover with the lid, and place coals on lid (see this temperature chart to get a 375 degree oven).
6. Bake until the juice from the fruit is bubbly and the topping is golden brown.