Are you looking for a sweet and satisfying dessert that is perfect for any occasion? Look no further than this delicious Dutch Oven Blueberry Cobbler recipe! With its juicy blueberries and warm, buttery crust, it is sure to be a hit with everyone who tries it.
Recipe #1: Classic Dutch Oven Blueberry Cobbler
Ingredients:
- 6 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350 degrees F.
- In a large bowl, mix together the blueberries, flour, and sugar until well combined.
- Cut in the butter until the mixture is crumbly.
- Add the milk, baking powder, salt, and vanilla extract, and stir until just combined.
- Pour the mixture into a greased Dutch oven.
- Cover the Dutch oven and bake for 45-50 minutes, or until the crust is golden brown and the blueberries are bubbling.
- Serve warm with vanilla ice cream or whipped cream, if desired.
Nutritional Information:
Serving Size: 1/8 of cobbler
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 170mg
- Total Carbohydrates: 56g
- Dietary Fiber: 3g
- Sugars: 40g
- Protein: 3g
Cooking Time:
45-50 minutes
Equipment:
- Dutch oven
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
Serving Suggestions:
This cobbler is delicious on its own, but it is even better with a scoop of vanilla ice cream or a dollop of whipped cream on top. It is also great served alongside a cup of coffee or tea.
Variations:
If you want to switch things up, try using a different type of fruit in place of the blueberries. Peaches, raspberries, and blackberries all work well in this recipe. You can also add a pinch of cinnamon or nutmeg to the crust for some extra flavor.
Substitutions:
If you don’t have fresh blueberries, you can use frozen ones instead. Just be sure to thaw them and drain off any excess liquid before using them in the recipe.
Storage:
This cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350 degrees F until warmed through.
Tips:
- Be sure to grease your Dutch oven well to prevent the crust from sticking.
- If you want a sweeter cobbler, you can increase the amount of sugar in the recipe to 1 1/2 cups.
- For a crispier crust, you can sprinkle a little bit of sugar on top of the cobbler before baking.
Frequently Asked Questions:
- Can I use a different type of flour?
- Yes, you can use whole wheat flour or a gluten-free flour blend in place of the all-purpose flour.
- Can I use a different type of milk?
- Yes, you can use almond milk, soy milk, or any other type of milk that you prefer.
Recipe #2: Vegan Dutch Oven Blueberry Cobbler
Ingredients:
- 6 cups fresh blueberries
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup coconut oil, softened
- 1/2 cup almond milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350 degrees F.
- In a large bowl, mix together the blueberries, flour, and sugar until well combined.
- Cut in the coconut oil until the mixture is crumbly.
- Add the almond milk, baking powder, salt, and vanilla extract, and stir until just combined.
- Pour the mixture into a greased Dutch oven.
- Cover the Dutch oven and bake for 45-50 minutes, or until the crust is golden brown and the blueberries are bubbling.
- Serve warm with vegan ice cream or whipped coconut cream, if desired.
Nutritional Information:
Serving Size: 1/8 of cobbler
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 12g
- Sodium: 170mg
- Total Carbohydrates: 56g
- Dietary Fiber: 3g
- Sugars: 40g
- Protein: 2g
Cooking Time:
45-50 minutes
Equipment:
- Dutch oven
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
Serving Suggestions:
This vegan cobbler is delicious on its own, but it is even better with a scoop of vegan ice cream or a dollop of whipped coconut cream on top. It is also great served alongside a cup of coffee or tea.
Variations:
You can use any type of fruit in place of the blueberries in this recipe. Try using peaches, raspberries, or blackberries for a delicious twist.
Substitutions:
If you don’t have almond milk, you can use any other type of non-dairy milk that you prefer. You can also use vegetable shortening in place of the coconut oil.
Storage:
This vegan cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350 degrees F until warmed through.
Tips:
- Be sure to grease your Dutch oven well to prevent the crust from sticking.
- If you want a sweeter cobbler, you can increase the amount of sugar in the recipe to 1 1/2 cups.
- For a crispier crust, you can sprinkle a little bit of sugar on top of the cobbler before baking.
Frequently Asked Questions:
- Can I use a different type of flour?
- Yes, you can use whole wheat flour or a gluten-free flour blend in place of the all-purpose flour.
- Can I use a different type of milk?
- Yes, you can use any type of non-dairy milk that you prefer.
Personal Thoughts
I absolutely love this Dutch Oven Blueberry Cobbler recipe! It is so easy to make, and it always turns out so delicious. The warm, buttery crust pairs perfectly with the juicy blueberries, and it is even better when topped with a scoop of vanilla ice cream or whipped cream. I also love that there is a vegan version of the recipe for those who prefer to avoid dairy products. Overall, I would highly recommend this recipe to anyone looking for a sweet and satisfying dessert that is perfect for any occasion.
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