For my second Dutch Oven attempt, we went with a blueberry cobbler.  It was yummy…we all liked it…but I think I can make it even better for next time.  I think if I go with a blueberry version of our favorite apple crisp topping, it will be fabulous.  I would probably also increase the cakey part…there wasn’t quite enough for my taste.  Adapted from the recipe on the volcano stove website.

I love how this sugar hardened and was crunchy and delicious.  Sort of creme brulee-ish.  Hubby actually suggested getting out his soldering iron next time to crystalize all the sugar on top.  Kind of tempting!

12″ Dutch Oven

5 T butter
1 t baking powder
1 cup ap flour
1/2 t salt
2/3 c sugar
zest of one lime
juice of one lime (or about 2 T)
3/4 c milk
1 t vanilla
2 c blueberries, fresh or frozen

1/3 c granola
1/3 c sugar

Cover bottom of dutch oven with aluminum foil.  Preheat oven over coals and melt the butter in it.  Combine the baking powder, flour, salt, sugar, milk, lime zest and juice, and vanilla extract, mix thoroughly.  Pour batter on top of melted butter, put blueberries on top of the batter.  Bake at 350 for 40-45 minutes.  About 30 minutes into the cook time, sprinkle the granola and remaining sugar on top.  Use a toothpick to check for doneness.

*If using a volcano stove, put 6 coals underneath and 12 on top.

*I used two pieces of foil to cover my entire dutch oven, as the original recipe suggested.  I was afraid the butter would seep underneath because the didn’t make a good seam with my pieces, and I was right.  A lot of butter ended up under the foil.  So sad, we love our butter!  I’ll play around with foil use and see what I can figure out.  Most recipes don’t call for foil though, so we may just start going naked!