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–+ servings
Two plates of cranberry cobbler on a wooden table with fir branches nearby.

Dutch Oven Cranberry Cobbler

This festive Dutch oven cobbler has tender spiced cranberries topped with sweet biscuit dough. It's perfect for your holiday camping trip, or any time you're craving an easy dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 433 kcal

Equipment

  • 7.4-quart Dutch oven

Ingredients
  

For the cranberries

  • 4 cups (1 lb | 454 g) fresh or frozen cranberries
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • Zest and juice of 1 orange
  • 1 ½ teaspoons cinnamon

For the cobbler topping

  • 1 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoons salt
  • 6 tablespoons unsalted butter cut into small cubes
  • ½ cup milk

Instructions
 

Prepare the coals and Dutch oven

  • Light a chimney of coals. You'll need 24 coals to start cooking. Line your Dutch oven with parchment paper.

Prepare the cranberries

  • In a large bowl, mix the cranberries, sugar, flour, orange zest and juice, and cinnamon. Stir well so that all of the cranberries are coated.
  • Arrange the cranberries in an even layer on the bottom of the Dutch oven.

Make the cobbler topping

  • Wipe out the bowl that you mixed the cranberries in. Add the flour, sugar, baking powder, and salt, and whisk them together.
  • Add the cubes of butter and use a fork or your fingers to work the butter into the dry ingredients until they're evenly dispersed and the size of small peas.
  • Pour in the milk and use a fork to gently mix the dough together until evenly moistened. Drop the dough in scoops over the top of the cranberries.

Cook the cobbler

  • Arrange 8 hot coals (or embers) in your fire pit and set the covered Dutch oven on top. Place 16 coals on the lid of the Dutch oven.
  • Let the cobbler cook until the filling is bubbling and the biscuits are cooked through and tender, about 1 hour, replenishing the coals as necessary. You'll know that it's nearly ready when you can smell it. To check for doneness, you can gently pry the topping apart. It should be tender, but not wet inside.
  • Let it cool slightly before serving.

Notes

  • Get ahead--Mix your dry topping ingredients in a resealable plastic bag before heading out on your camping trip.
  • Preparing your coals--Start your coals about 15 minutes before you plan to start cooking your cobbler. They're ready when they are white.
  • Dutch oven size--This recipe was made with a 12-inch (7.4-quart) Dutch oven. If you are using a smaller 10-inch (5-quart) Dutch oven, use 7 coals underneath and 14 on top.
  • Make clean up easy--Be sure to line your Dutch oven with parchment paper.
  • Storage and leftovers--Store extra cobbler in a sealed container in your cooler or fridge for up to 3 days. Leftover cobbler makes a great breakfast!

Nutrition

Calories: 433kcal
Keyword campfire cobbler, cobbler, cranberry dessert, dutch oven cooking
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