Campfire Cobbler | Recipes | PBS Food

Recipe by Kim Laidlaw

Occasion: ,


  • About 6 to 8 cups mixed fruit (we used sliced apricots sliced white nectarines, and blueberries)
  • About 1/4 to 1/2 cup sugar depending upon the sweetness of the fruit
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 Tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 12 Tablespoons unsalted butter cut into small pieces
  • 2 cups buttermilk


  1. Have ready a heavy, cast-iron 5-quart Dutch oven. Cut up the fruit into chunks and add it to the Dutch oven along with the sugar. Toss well.
  2. Get your fire ready. You want to have some nice steady coals and be pretty hot but not blazing. Set up a grill about 4 inches above the fire.
  3. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Sprinkle the butter pieces over the flour, and using 2 table knives, cut the butter into the flour mixture until the butter is the size of small peas.
  4. Stir the buttermilk into the flour mixture just until it comes together. Don't overmix!
  5. Cover the top of the fruit with an even layer of the cobbler dough.
  6. Cover the Dutch oven and put the cobbler on the grill. Cook until the cobbler biscuits are cooked all the way through, about 30 to 45 minutes. We uncovered the cobbler for the last 5 minutes or so of cooking to see if we could brown the top a bit.
  7. Serve the cobbler on its own or with cream or yogurt or whatever you might have in your cooler.
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