Dutch Oven Berry Cobbler

by Todd Leonard CEC on May 28, 2013
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Chef Todd's twist on a Dutch oven classic!

Serves: 12

Prep Time: 15 min

Cook Time: 45 min

Total Time: 60 min

Total Time:
Prep Time:
Cook Time:
60 min
15 min
45 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.




  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1/2 c. Cane Sugar
  • 1 tsp. Baking Powder
  • 2 tbsp. Whole Egg Powder
  • 1/2 tsp. Iodized Salt
  • 1 1/2 c. lemon lime soda
  • 1 tbsp. vanilla
  • 1/4 c. butter, melted


  • 33/100 c. Brown Sugar
  • 33/100 c. Quick Oats
  • 33/100 c. White Flour (All Purpose Unbleached Flour)
  • 1 tsp. cinnamon
  • 1/4 c. butter

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  1. Place a Dutch oven on a stove or Camp Chef on high heat. Melt butter inside it and add all fruit. Stir lightly, add remaining filling ingredients, and simmer for 2 minutes. Stir and remove from heat.
  2. Mix together dry cake ingredients until well incorporated. Stir in soda, add vanilla and butter, and stir.
  3. Mix together dry streusel ingredients. Cut in butter and mix until well incorporated.
  4. Pour cake batter evenly on top of berry filling. Sprinkle streusel mixture on top.
  5. Cook 25–35 minutes with 20 coals on lid and 7–10 underneath oven.

Featured June 2013 Thrive It Up Dutch oven recipe.