Dutch Oven Cobbler - BlackBerry
2 cans of blackberries (type used in pie filling) 1 cup of sugar 1 package of refrigerated pie crust (contains 2 rolled crusts) Cool whip
Drain 2-3 ounces of juice from the blackberries into the bottom of your dutch oven. Unroll and place one pie crust flat in the bottom of the dutch oven. Drain the remainder of the juice from the blackberries and discard. Place one can of berries on top of the crust and spread out evenly. Sprinkle half of the suger over the berries. Unroll and place the other pie crust in the dutch oven. Pour remaining berries on top of the crust and spread evenly. Pour remaining sugar over the berries. Place oven on top of 1 inch of coals. Place one inch of coals on top of the oven lid. Cook about 30-40 minutes. The top crust will brown when it is done cooking. Be careful, as too much heat on bottom will burn the crust.
Serve this with cool whip on top and it rocks. Other berries can be used and the sugar is not absolutely necesary.
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