Mixed Berry Crumble (Or Cobbler)

Posted on October 31, 2020 by Texas Iron Chef

I love how easily and fast this recipe comes together.  Even better, you can make it as a crumble or as a cobbler.  This recipe also has the option to be gluten-free and low carb or not – you pick! Best of all,  it is another crowd pleasing dessert.

This recipe can be made in your kitchen oven inside by putting it in a 9×12 baking dish and baking at 400 degrees F.

We doubled this recipe and baked it in my favorite camp Dutch oven, a 16-inch Lodge.  We added 10-15 minutes to the baking time and changed out the charcoal half way through the baking time.  A 16-inch camp Dutch oven serves a crowd!

 

Mixed Berry Cobbler/Crisp
Print Recipe
Servings Prep Time
12-14 hungry friends 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
12-14 hungry friends 15 minutes
Cook Time
40-45 minutes
Mixed Berry Cobbler/Crisp
Print Recipe
Servings Prep Time
12-14 hungry friends 15 minutes
Cook Time
40-45 minutes
Servings Prep Time
12-14 hungry friends 15 minutes
Cook Time
40-45 minutes
Ingredients
Berry Mixture
Topping
Servings: hungry friends
Instructions
  1. Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter.
  2. In a large bowl, mix together berries, Splenda, zest of lemons, juice of lemons, tapioca and dried cranberries. Pour into prepared camp Dutch oven.
  3. FOR CRUMBLE: In another bowl, mix together oats, GF flour, Splenda, cinnamon, salt, pecans, and diced butter. With a pastry cutter or two table knives, cut butter into dry ingredients until butter is about the size of a pea. Toss until all ingredients are blended,. FOR COBBLER: (Not gluten free), cut pie dough into strips.
  4. FOR CRUMBLE: Sprinkle butter and oat mixture evenly across the top of the mixed berries. FOR COBBLER: Sprinkle 12 tablespoons diced butter over the top of the berries. Lay strips of pie dough across the top of the butter and berries.
  5. Make a circle of 10-11 hot charcoals that fit beneath the outer edge of the bottom of the oven. Place oven, with lid, on top of the circle. Add 19-20 hot charcoals around the outer edge of the lid. Bake at 400 F for 30-35 minutes. FOR COBBLER: Cover pie strips with a circle of parchment paper for the first 20 minutes. Remove parchment to bake the crust to a golden brown,
  6. Both the crumble or cobbler are done when the center is bubbling up with thick berry juice. Serve warm with whipped cream or a scoop of ice cream
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Pumpkin Pecan Cobbler

Posted on October 31, 2020 by Texas Iron Chef

This low carb and gluten free dessert is sure to amaze everyone with it’s satisfying fall flavors.  A caramel-like sauce forms at the bottom to make a surprise when spooned out. You can also make this with regular AP flour and sugar for those who are not watching their weight.  Either version will be a crowd-pleaser.

Steve and I baked this as one of eight cobblers/crisps in camp Dutch ovens to celebrate the 50th anniversary of the Olney Texas Court of Honor for the largest class of Eagle Scouts.  To find out how we managed the logistics of feeding 150 folks, check out this blog post (coming soon!).

To bake this inside a regular oven, use a 9×12 baking dish and bake at 350 degrees for 30-40 minutes.

This recipe can be doubled and baked in a 16-inch camp Dutch oven or in two 9×12 baking dishes.

Thank you to Lauren’s Latest blog for creating this fun recipe.  I adapted it by making it low carb, gluten free, and baked outdoors with charcoal in a camp Dutch oven.

 

Pumpkin Pecan Cobbler
Print Recipe
Servings Prep Time
12 hungry friends 20 minutes
Cook Time
40 minutes
Servings Prep Time
12 hungry friends 20 minutes
Cook Time
40 minutes
Pumpkin Pecan Cobbler
Print Recipe
Servings Prep Time
12 hungry friends 20 minutes
Cook Time
40 minutes
Servings Prep Time
12 hungry friends 20 minutes
Cook Time
40 minutes
Ingredients
Cake Mix
Pumpkin Mix
Pecan Topping
Servings: hungry friends
Instructions
  1. Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter. Set aside.
  2. Prepare the cake mix. In a bowl mix together gluten-free AP flour, salt, Splenda, cinnamon, nutmeg and cloves.
  3. Prepare the pumpkin mix. In another bowl, mix together pumpkin puree, milk, oil and vanilla.
  4. Prepare the pecan topping. In a third bowl, mix together Splenda, brown sugar Splenda, and chopped pecans.
  5. Fold the cake mixture into the pumpkin puree. Pour into prepared 12-inch camp Dutch oven. Sprinkle pecan topping across the top of the pumpkin. Pour hot water in a zig-zag pattern across the top of the cobbler. DO not stir.
  6. Bake cobbler at 350 degrees by making a circle of 9-10 hot charcoals that fit beneath the oven. Place oven with lid over charcoal circle. Add 12-13 hot carchoals around the edge of the lid. Bake for 30-40 minutes until center of pumpkin has set and a toothpick comes out clean.
  7. Serve warm with whipped cream or a scoop of vanilla ice cream.
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