Campfire Blueberry Cobbler (Wyoming Style) | Arteflame

Introduction

Imagine sitting by the glowing embers of an Arteflame grill as the sun dips below the horizon. The aroma of bubbling blueberries and buttery biscuit dough wafting through the crisp evening air is purely intoxicating. This Wyoming Campfire Blueberry Cobbler isn't just a dessert; it is a sensory experience that bridges the gap between rugged outdoor cooking and comforting bakery flavors. The slight smokiness from the wood fire elevates the sweet, tangy fruit, creating a rustic masterpiece that tastes like freedom and summer nights.

Why This Recipe is a Keeper

What makes this recipe truly special is its incredible simplicity without sacrificing flavor. It captures the essence of "cowboy cooking"—hearty, unpretentious, and designed to be shared. The magic happens in the cast-iron skillet, which conducts heat beautifully on the grill to create those irresistible crispy edges while keeping the center soft and jammy. It is the ultimate no-fuss finale to a backyard barbecue that looks impressive but requires minimal effort.

Key Tips for Fire-Grilled Perfection

• Create an Oven Effect: The most crucial step is covering your skillet with a stainless steel dome or lid. This traps the heat rising from the grill, ensuring the biscuit topping bakes through before the bottom burns.
• Watch Your Heat Zones: If the fruit bubbles too aggressively, slide the skillet toward the cooler outer edge of the cooktop to prevent scorching the sugars.

Easy Swaps

This recipe is wonderfully adaptable. If blueberries are not in season, swap them for fresh peaches or a mix of frozen berries. For a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free baking blend.

Ingredients

The Berry Filling

• 6 cups fresh blueberries (rinsed and stemmed)
• 3/4 cup granulated white sugar
• 1/4 cup cornstarch (to thicken the juices)
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

The Cobbler Topping

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup whole milk
• 1 large egg, lightly beaten
• Optional: Coarse sugar for sprinkling on top

Instructions

Step 1: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to burn down until you have a solid bed of medium-hot coals.
3. Aim for a temperature zone on the flat cooktop that is roughly 350°F to 375°F. You want consistent, medium heat rather than roaring flames for baking.
4. Place a 10-inch or 12-inch cast-iron skillet on the cooktop to preheat slightly while you prepare the ingredients.

Step 2: Prepare the Blueberry Filling

1. In a large mixing bowl, combine the fresh blueberries, 3/4 cup granulated sugar, cornstarch, cinnamon, lemon juice, and lemon zest.
2. Toss the ingredients gently until the berries are evenly coated with the sugar and cornstarch mixture.
3. Remove the cast-iron skillet from the heat temporarily. Grease the inside generously with butter.
4. Pour the blueberry mixture into the skillet, spreading it out into an even layer.

Step 3: Create the Biscuit Topping

1. In a separate bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt.
2. Cut in the cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
3. In a small cup, whisk the egg and milk together, then pour this into the flour mixture.
4. Stir just until the dough comes together; do not overmix, or the cobbler will be tough.

Step 4: Assemble and Bake

1. Drop spoonfuls of the biscuit dough over the blueberry filling. It does not need to cover the fruit completely; rustic gaps allow the steam to escape.
2. Sprinkle the top of the dough with coarse sugar for extra crunch.
3. Place the skillet back on the flat cooktop of the Arteflame. Avoid placing it directly over the center hole unless you are using a riser or low heat, as the bottom may burn.
4. Cover the skillet with a lid, a stainless steel dome, or heavy-duty aluminum foil to trap the heat and create an oven effect.
5. Bake for 25 to 35 minutes. Rotate the skillet 180 degrees halfway through to ensure even browning. The cobbler is done when the topping is golden brown and the fruit filling is bubbling thick.

Tips

Mastering baking on an Arteflame grill is all about heat management and patience. The most critical tip for this recipe is to use a dome or a lid over your cast iron skillet. This captures the heat rising from the grill and circulates it over the top of the cobbler, ensuring the biscuits bake through before the bottom burns. If you notice the fruit bubbling too aggressively effectively frying the bottom, move the skillet further toward the outer edge of the plancha where the temperature is cooler. Conversely, if the topping isn't browning, move it closer to the center fire for the last few minutes. Always use butter or oil to grease your skillet heavily; the cast iron adds flavor, but the sugars in the fruit can stick stubbornly without proper lubrication. Finally, let the cobbler rest for at least 10 minutes off the heat to let the filling set.

Variations

While the classic Wyoming blueberry version is a crowd-pleaser, this recipe is incredibly versatile and can be adapted to whatever seasonal fruit is available or your personal taste preferences. You can easily swap the fruit or the topping style to create a new dessert profile every time you fire up the grill. Here are a few popular variations to try on your next outdoor adventure:

• Peach Bourbon Cobbler: Substitute blueberries for fresh peach slices and add 2 tablespoons of bourbon to the filling.
• Mixed Berry: Use a blend of blackberries, raspberries, and blueberries for a tart and complex flavor profile.
• Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend.
• Spicy Kick: Add a pinch of cayenne pepper or finely diced jalapeño to the peach variation for a sweet and spicy treat.
• Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the biscuit dough for added texture.

Best pairings

A hot skillet of cobbler is delicious on its own, but the right pairings can turn it into an unforgettable culinary event. The contrast between the hot, smoky fruit and a cold, creamy element is essential for balancing the sweetness and texture. When serving this at an outdoor gathering, consider setting up a small toppings bar so guests can customize their bowls. The following pairings are designed to complement the rustic, wood-fired notes of the dish:

• Classic Vanilla Bean Ice Cream: The cold melt against the hot fruit creates the perfect sauce.
• Freshly Whipped Cream: Lightly sweetened and dolloped on top for a lighter finish.
• Cowboy Coffee: A strong, black cup of coffee brewed over the fire cuts through the sweetness perfectly.
• Aged Bourbon or Rye: A neat pour of whiskey complements the smoky notes from the Arteflame.

Conclusion

This Wyoming Campfire Blueberry Cobbler is more than just a dessert; it is a celebration of outdoor cooking on the Arteflame grill. By utilizing the versatility of the plancha and the heat retention of cast iron, you can achieve bakery-quality results in the great outdoors. The combination of bubbling, sweet berries and a tender, crisp biscuit topping brings a comforting warmth that resonates with everyone around the fire. Whether you are ending a long day of hiking or simply enjoying a weekend cookout, this recipe delivers a taste of the West that is authentic, delicious, and undeniably memorable. Gather your friends, stoke the fire, and enjoy the simple pleasure of a homemade cobbler under the open sky.