"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dutch Oven Berry Cobbler Recipe

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This recipe for Dutch Oven Berry Cobbler, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoons butter or margarine
1 cup all-purpose flour
1 teaspoon baking powder
dash salt
2/3 cup sugar
3/4 cup milk
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1/3 cup sugar

Directions:
Directions:
Cover inside of a 12-inch Dutch Oven (or an 8-inch cake pan, if you prefer) with foil. Melt butter or margarine in warm Dutch Oven. Combine flour, baking powder, salt, sugar, milk, and vanilla; mix well. Spoon batter over melted butter or margarine. Arrange blueberries and raspberries over the batter; sprinkle with 1/3 cup sugar. Bake at 350 (10 charcoal briquettes under and 14 briquettes on the lid) for about 35 to 40 minutes. Cobbler is done when a toothpick inserted into the center of the cake comes out clean.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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