Campfire Cobbler


  • ¼ pound (1 stick) unsalted butter
  • 2 to 4 cups fruit and its juices
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 cup unbleached (all-purpose) flour
  • 1 cup milk


Put the butter in a deep casserole at least 9 inches in diameter, put it in a cold oven, and preheat to 350°. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while.

Sift the baking powder and flour into a mixing bowl, add the sugar and milk, and mix until evenly blended. The batter will be thin. When the butter has melted and the oven has reached 350°, pour the batter all at once into the dish, then pour the fruit and juices into the center of the batter. Return to the oven and bake for about an hour or until the top is golden brown and a cake tester poked into the batter comes out clean. Serve hot, warm, or at room temperature with or without cream, crème fraîche, or ice cream. Hard sauce is served on hot cobbler.