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Fall may be pie season, but we’ll always be fans of the humble cobbler. It may not be as Hollywood-handshake-worthy as a perfectly baked tart, but this classic campfire dessert has earned its place, packing mouthfuls of luscious fruit and tasty topping into every spoonful. Come fall, serving up a camp-made cobbler is a way to celebrate the fall harvest and cling to a last bit of summer sweetness all at once.
This blueberry cobbler is our answer to a holiday pie, but with a fraction of the effort. Dried blueberries maximize convenience, while crushed vanilla wafers sub in for crust. Pair it with gooey, toasted marshmallows, and you won’t even miss the ice cream. —The Editors
Ingredients
2 Tbsp sugar
1 Tbsp cornstarch
Pinch of salt
½ cup dried blueberries
8 crushed vanilla wafers
6 marshmallows
At home
Combine sugar, cornstarch, and salt in a small zip-top bag. Pack berries, crushed wafers, and marshmallows separately in bags or containers.
In camp
Place blueberries in a small pot with ¾ cup water, bring to a boil, and simmer until plump and soft, adding small amounts of water as needed. When the berries are fully reconstituted (about six minutes), there should still be some liquid in the pot. Remove from heat, add sugar mixture, and stir quickly to incorporate and minimize lumps. Cook over a medium-low flame, stirring constantly until mixture bubbles and thickens (about 90 seconds). Meanwhile, have your campmate toast the marshmallows until golden-brown. Portion berries into two bowls, cover each with three marshmallows, then top with wafer crumbs.
Makes 2 servings
Originally published November 2014; last updated November 2021
From 2024