We enjoyed this treat immensely at our campfire last night. I would have taken a picture, but we ate it so fast that I forgot! We actually substituted blueberries instead of blackberries, since that's what was available at my grocery store.
Blackberry Peach Cobbler
Credit: A Fork in the Trail by Laurie Ann March
Ingredients:
Cobbler
½ cup canned, sliced peaches, drained and chopped
½ cup frozen blackberries
¼ cup white sugar
⅔ cup water
Topping
1 cup all-purpose flour
¼ cup brown sugar
¼ cup white sugar
1 teaspoon baking sugar
½ teaspoon ginger
¼ teaspoon cinnamon
⅓ cup butter
Directions:
At Home~
Place the peaches and blackberries on separate lined dehydrator trays. Dry for 5 to 15 hours or until the fruit is leathery and no moisture remains. Package ¼ cup of white sugar with the dried fruit in a small ziplock freezer bag.Mix all the topping ingredients, except the butter, together and place the mixture in a ziplock freezer bag. Add the package of fruit to the bag of topping mix. Add the butter to the other butter that you are taking. (I kept mine separate.)
At Camp~
Boil ⅔ cup of water.Cover the fruit and sugar mixture with the water and allow it to rehydrate for about 30 minutes. Add ⅓ cup butter to the dry ingredients and mix until it is crumbly. When the fruit is soft, make sure that you have ⅓ cup of liquid remaining--if you don't, add a little more water.
Put the fruit mixture in a pot that has a lid. Heat the fruit until it starts to boil, stirring frequently. Reduce the heat, but make sure the fruit is still very hot. Cover and let cook, without stirring, on very low heat about 10 to 13 minutes, until the topping is cooked Be sure to keep the heat very low so that the fruit does not boil dry.
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