CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-03-02
Serves: 7-8
Difficulty: average
Backpacking: No
Ingredients
- 2 pints Fresh blueberries
- 1 can Eagle Brand Sweetened Condensed milk (14 oz.)
- 2 tsp grated lemon peel
- 3/4 cup + 2 tbs cold butter
- 2 cups biscuit baking mix
- 1/2 cup firmly packed brown sugar
- 1/2 cup walnuts
- Blueberry Sauce
- 1/2 cup sugar
- 1 tbs cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup water
- 1 pint fresh blueberries
Instructions
Line Dutch Oven with foil. Combine blueberries, Eagle Brand and lemon peel. In large bowl, cut 3/4 cup butter into 1-1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread into oven.
In small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tbs. butter until crumbly. Add nuts, sprinkle over cobbler.
Bake 40 minutes over medium heat. Remove from fire, add top coals and continue baking until golden brown. Serve with ice cream.
Sauce: Combine sugar, cornstarch, cinnamon and nutmeg. Gradually add 1/2 cup water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot. Pour over individual Streusel servings.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.