Wild Blueberry Cobbler

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After a long day of backpacking, setting up camp and cooking up a good meal by the fire is what I look forward to the most.

 Or, in this case, dessert!

So after an all-day hike through Dolly Sods, where the wild blueberries are plenty, I decided to make a campfire cobbler for the crew.

I knew going into this hike there were wild blueberries on the trail, so I prepped the ingredients beforehand to ensure everything was ready for the campfire. First, let’s start with what I did before the trail.

The Goods

1 9x9 aluminum pan

1 sheet of aluminum foil (long enough to cover 9x9 pan, and folded up into a square for easy packing)

½ cup (1 stick) of butter (freeze the butter if you plan to make this recipe while backpacking)

1 cup of sugar

1 tablespoon of flour

1 cup of brown sugar

1 cup of oatmeal

¾ cups of flour

3 Ziploc sandwich bags

2 gallon Ziploc bag

Blueberries - as many blueberries that will fit inside 1 gallon ziplock bag (freshly picked, and equivalent to about 16 cups - or other edible trail goodies like raspberries, apples, or even rhubarb!)

Prep for the mix

Take one of the sandwich bags and pour in 1 cup of white sugar and 1 tablespoon of flour. Close and shake up the bag to mix the ingredients. Compress to ensure all air is out and zip tight.  

Take the second sandwich bag and pour in 1 cup of brown sugar, ¾ cup of flour and 1 cup of oatmeal. Mix together in the bag, and once combined, seal and ensure all the air is out.  

Butter Prep

Place one stick of butter in the third sandwich bag and ensure it’s airtight. Freeze overnight and leave in the freezer up until you leave for your trip.

Packing Up

For the aluminum pan, I packed this ahead of time in my backpack, with the bottom lying on the back support of the backpack. I tightly packing all my camping gear around it. Place the two ingredient bags inside the 1 gallon Ziploc bag along with the folded aluminum. However, don’t pack this bag away just yet!

Before You Hit the Trail

Once you’re ready to head out the door, stick the butter (still in the Ziploc bag) with the two other sealed bags and zip it airtight inside the gallon bag. Then place in your car cooler until you arrive on the trail.

*Quick Tip: If you don’t have a car cooler. Try to keep it out of the sun and in a cool, dark spot to prevent it from liquefying. Packing it next to a cold drink works well too.

When you get to the trail, take the gallon sized bag filled with all your goodies and place it inside your backpack.

On the Trail

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We hiked for a period of 6 hours in Dolly Sods, picking blueberries along the way and filling the second gallon-sized bag. But, this hike wasn't just about blueberries - Look at these views! Around every corner, the landscape took my breathe away.  

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Roast & Toast

Once we settled on camp and built a fire, and the embers are glowing, it’s time to start cooking! The butter had thawed by the time we got to camp, and after setting up the tent, here's what I did for dessert: 

Step 1: Take out the aluminum pan, foil and gallon sized bag with all the ingredients.

Step 2: Place the fresh berries in the aluminum pan and rinse with water. Drain water and pat dry.

Step 3: Take out the bag with the white sugar and pour over blueberries. Mix around with to cover and disperse evenly using a utensil (or clean hands...I mean, we are camping).

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Step 4: For the topping, take out the bag with the brown sugar mixture and the butter. Combine and crumble on top of the blueberries.

Step 5: Cover the pan with the folder aluminum foil and set on top of embers or on a flat, hot stone next to the fire for 30 minutes. Rotating occasionally.

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Step 6: You’ll know when it’s done with you see the blueberry mixture start to bubble and the top starts to brown.

Step 7: Grab a spoon (or your camping cup), top with freeze-dried ice cream and enjoy!

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There’s something about good food and sitting around a fire that brings out more laughter and great stories. Hope this creates sweet memories for you on the trail! 

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Quick Tip: Please remember to pack out what you pack in. One bonus about this recipe is everything condenses easily into the gallon-sized bag. Fold up the aluminum pan, foil and used sandwich bags, and stuff everything inside the gallon-sized bag. It’s light and easy to pack out and recycle.

Breana FischerComment