I own plenty of kitchen tools that could be considered modern or high-tech. It’s stuff that cuts cleanly, heats evenly and mixes perfectly.
Even at the Jimmy Rockford, my temporary RV home, I occasionally employ a pre-programmed pressure cooker or an uber-modern sous vide wand. But lately, I’ve been going more primitive with my cooking — using wood, fire and cast iron.
Blame my Eagle Scout roots.
My recipe acquisitions have also become more archaic. I’m actually looking at cookbooks and package labels these days, and it has caused me to experience some wonderful culinary nostalgia.
As a youngster in Boy Scouts, Dutch oven cooking was the thing. Whether it was lasagna or an overly sweet cobbler made with canned biscuits, lemon-lime soda and jarred apple pie filling, those treats caused me deep sleep under the stars.
My Dutch Oven Blackberry Cobbler recipe was born of a store brand self-rising flour package. It’s been staring at me for more than a year … affixed to my tiny oven hood with a magnetized church key.
Naturally, I made plenty of adjustments (the original called for mixed fruit, among a few other ingredients). Mainly, I wanted this to be simple Dutch oven cooking for grownups. It’s not too sweet, which makes it an excellent ice cream accompaniment. And the ingredients are also easily found, no matter when you get a hankering.
Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?
Dutch Oven Blackberry Cobbler
- 1 cup – Self-rising flour
- 1½ cup – Half & half
- ¼ cup – Vegetable oil
- 1 tsp – Pumpkin pie spice (or ½ tsp each – ground cinnamon and ginger)
- ½ cup – Granulated sugar
- ½ cup – Chopped pecans
- 16 oz bag – Frozen blackberries
- In a chimney (charcoal) starter, burn 21 charcoal briquettes until grey.
- In the mean time, combine flour, half & half, oil, spices and sugar in a medium-sized bowl.
- Pour into a greased 10-inch cast iron Dutch oven.
- Top with blackberries, then pecans.
- Place lid on Dutch oven.
- You will cook the cobbler at 350°F, which means you'll place 7 grey briquettes below the cooker and 14 atop the lid.
- Once you've placed your coals, allow the cobbler to bake for 35 minutes.
- Serve warm with ice cream or whipped cream.