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Dutch oven blueberry cobbler in foil pan, scooped out with metal spoon

Dutch Oven Blueberry Cobbler with Just 2 Ingredients

Easy Dutch oven blueberry cobbler with only 2 simple ingredients, including pie filling. Quick and easy camping recipe perfect for a campfire dessert.
5 from 2 votes
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Course: Pies & Pastries
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 437kcal
Author: Mel Lockcuff


  • 9 Inch Round Foil Pans with Clear Plastic Lids - Pack of 10
  • 6 Qt Seasoned Cast Iron Dutch Oven
  • Texsport 6" Blue Enamel Bowl (Set of 12)


  • 1 roll 16.5 ounces sugar cookie dough*
  • 1 can 21 ounces blueberry pie filling*


  • Before you get started, make sure your campfire (or grill) is ready to go. Your fire should be down to coals, with a little bit of flame here and there.
  • Pre-heat your Dutch oven and lid on the hot coals so it's heated and ready to bake.
  • Also, be sure to grease the foil pan with cooking spray.
  • Pour the blueberry pie filling into the greased foil pan.
  • Crumble the sugar cookie dough over the top of the pie filling. Just crumble it all around on top.
  • Place the foil pan down inside the Dutch oven with a foil sling underneath (so you can easily take it in and out of the hot Dutch oven), put the lid on the Dutch oven, and then place the Dutch oven on the campfire. Or just place the foil pan inside the heated grill without the Dutch oven.
  • Allow it to cook for 20-30 minutes, checking it every so often to make sure everything is cooking well but not burning. You can place coals on top of the Dutch oven lid to help the cobbler bake through and through.
  • When the cobbler is done, the cookie dough will have turned a nice golden brown.
  • You can take it off the fire and serve while it's warm. When we're at home, we love eating this cobbler with vanilla ice cream.


*If you'd rather not buy cookie dough, you can always use a cookie mix or make homemade sugar cookie dough. If you're like me and want a gluten-free blueberry cobbler, make that cookie dough with gluten-free flour and a little bit of xanthan gum (to help with the leavening process). Then use a gluten-free pie filling too.
*You can buy store bought, or you can make homemade blueberry pie filling.
You'll follow the same basic instructions, though there's no need to pre-heat the Dutch oven. Instead you'll just pre-heat the oven to 375°F. With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.
Again, when the cobbler is done, the cookie dough will have changed to a deep golden brown color. Take it out of the oven, allow it to cool for a few minutes, and serve it while warm.
Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs. If it's super hot and all of your stuff is either outdoors or in your vehicle, you may want to keep any leftover cobbler cold by putting it in an airtight container in the cooler. Otherwise, we usually don't refrigerate fruit cobbler when we're at home, so I'd likely dish it into a sealed container and that be it.
Yes, you can freeze old-fashioned blueberry cobbler. In fact, you can make it at home in the oven; then let it cool, wrap it in plastic wrap, place it in a freezer bag, and freeze it.
Then when you're ready to go camping, transfer it straight from the freezer to the cooler. When you're ready to eat it, place the unwrapped foil pan down inside your Dutch oven, and re-heat over the campfire until it's heated thru, probably about the same cook time, depending how much it's thawed while in the cooler.


Serving: 1g | Calories: 437kcal | Carbohydrates: 61g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 329mg | Fiber: 1g | Sugar: 21g
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