Saturday, August 23, 2008

Mixed Berry Cobbler for 50

1 #10 can sliced apples, diced or chopped
10 lbs. frozen mixed berries, thawed
1 cup sugar
8 oz. butter
½ cup cornstarch
¾ lbs. cold butter, cut in ½” slices
1 lb. brown sugar
1 cups AP flour
2 cups rolled oats

In a large bowl, combine berries, sugar, and cornstarch, mix well to combine without breaking berries. Add apples and gently stir. Pour mixture into an oiled, 20” Dutch oven and spread to an even layer. Dot 8 oz. butter evenly over fruit mixture.
In a medium bowl, combine butter, flour, brown sugar, and oats. Cut butter into mixture with your fingers or pastry cutter until well combined and the butter is the size of green peas. Sprinkle mixture evenly over the top of the fruit. Cover and bake 1 ring of briquettes under and 1 ½ rings on top of Dutch oven. Bake 45 to 60 minutes, checking after 40 minutes. If boiling up through the topping, remove from bottom heat and add ½ ring to the top and cook 15 minutes more to brown and crisp up topping. Serve with ice cream or whipped topping if desired.
Serves 50 to 60
I made this for a wedding last night and it turned out awesome! The greatest thing is I was asked to make it gluten free for the brides family. I made it all GF instead of making a small special cobbler. What a wonderful cobbler! the only thing missingwas the ice cream!

2 comments:

Stacey said...

I was at that wedding, and that was the BEST cobbler I've ever had!!, And to think that it was cooked out in the middle of the woods was even better! That was the first time I've ever had dutch oven cooking too, and let me say one thing-I am IMPRESSED!!

Cyndi Barker said...

Hi, just came across your blog while searching for a D/O ornament. I am in heaven! Thanks for posting so many wonderful recipies. Can't wait to start trying them out.
As it gets colder here in Utah, Dutch Oven meals are a favorite at our house- warm yummy smells brings the neighbors running over.
Any idea where I could get an ornament like yours? I am so jealous.
Thanks again for sharing,
Cyndi