The RV Chronicles — Getting primitive at the ‘Jimmy Rockford’ (Recipe: Dutch Oven Blackberry Cobbler)

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.


Molcajete — My latest primitive cooking tool.

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.

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Dutch Oven Blackberry Cobbler

Dutch Oven Blackberry Cobbler — A grown-up dessert

Dutch Oven Blackberry Cobbler — A tasty dessert for the great outdoors

5.0 from 1 reviews
Dutch Oven Blackberry Cobbler
Prep time
Cook time
Total time
Dutch Oven Blackberry Cobbler — A tasty dessert for the great outdoors
Recipe type: Dessert
Serves: 8
  • 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
  1. In a chimney (charcoal) starter, burn 21 charcoal briquettes until grey.
  2. In the mean time, combine flour, half & half, oil, spices and sugar in a medium-sized bowl.
  3. Pour into a greased 10-inch cast iron Dutch oven.
  4. Top with blackberries, then pecans.
  5. Place lid on Dutch oven.
  6. You will cook the cobbler at 350°F, which means you'll place 7 grey briquettes below the cooker and 14 atop the lid.
  7. Once you've placed your coals, allow the cobbler to bake for 35 minutes.
  8. Serve warm with ice cream or whipped cream.



  1. Do tell the reason for exactly 21 briquettes? Inquiring minds want to know. 😀

    • adamjholland says:

      Well, Kathryn, because Harvard studies show that 7 coals beneath and 14 atop will accomplish the exact temperature to cook this fine dessert. 😉

  2. I love a cobbler made in an iron skillet — blackberry being one of our faves! This recipe seems easy enough to get done quickly so I will put this on the list for “make” as soon as blackberries come in season!

    • adamjholland says:

      I couldn’t wait for blackberry season, obviously. But I will definitely be making this again once the vines start producing.

  3. Looks delicious! Definitely will try this recipe when the brambles come into season. I love cooking in a cast iron Dutchie which I put down to Girl Guide roots. Now please do tell us more (and include a recipe) about that very beautiful and intriguing molcajete….it looks like a piece of museum-quality primitive sculpture.

    • adamjholland says:

      Thank you for your kind words. As for the molcajete, I am in the seasoning process at the moment. I plan to cook in it, like the old school cooks in Mexico. I’ll make sure to share my progress here.

  4. Everyone loves it when people come together and share ideas.
    Great blog, keep itt up!

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