Campworthy: Berry Cobbler with Ice Cream


8 votes

Recipe: Campfire Berry Cobbler with Ice Cream
Submitted by: Jennifer
Hometown: Medford, OR

What do you love about this recipe? This is one of our favorite camping dessert recipes. While an adult makes the berry cobbler, put the kids to work on the ice cream. (It also serves as a good chemistry lesson.) This is a pretty simple recipe with surprising results. No one thinks to have ice cream out in the woods while you’re camping let alone with a cobbler!

Berry cobbler is a dutch oven, ready to eat

(*Producers Note: We love this tasty recipe, but please note we try to minimize our use of plastics—and reuse them as much as possible. We encourage our community to do the same, as well as to be mindful of Leave No Trace Principles when enjoying this recipe on your next camping trip.)

Recipe 1: Berry Cobbler


  • 2 sticks butter (1 cup)
  • 6 cups fresh berries (blueberries, strawberries and raspberries preferred)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon
  • 1 tablespoon cornstarch (if desired)
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 8 tablespoons butter, cold and cut into cubes
  • 1⁄2 cup granulated sugar (save 2 tablespoons for topping)
  • 3⁄4 cup milk or cream


  • Melt butter in a cast-iron pot. Add berries, sugars, cinnamon and lemon. Use cornstarch if you prefer to have a thicker berry mixture. Bring the mixture to a boil and simmer for 5 minutes.
  • In a large bowl, combine flour, sugar, baking powder and salt. Add butter gradually into the flour mixture until it resembles coarse crumbs. Gradually mix in milk until dough just comes together. Do not overwork the dough.
  • Place the dough on top of the berry mix (like a dumpling) and let simmer. Add coals to the top of the cast iron pot in order to heat the dough. Add the remaining sugar once dough turns slightly brown. Let sit for 5 minutes and enjoy with whipped cream or ice cream.


Recipe 2: Ice Cream in a Bag


(This is the base for the ice cream. Add any other toppings such as fruit, chocolate chips, mint extract, etc.)

  • 2 one-gallon reusable freezer bags
  • ½ cup whole milk
  • ½ cup heavy cream
  • Pinch of salt
  • 2 tablespoons sugar
  • 1 ½ teaspoons vanilla extract
  • Ice cubes
  • ½ cup kosher or rock salt


  • Mix the whole milk, heavy cream, pinch of salt, sugar and vanilla in one reusable freezer bag. Mix for one minute and see that the sugar is starting to dissolve.
  • Fill a second reusable freezer bag halfway with crushed/cubed ice and add the rock salt.
  • Tightly seal the first reusable bag that contains milk mixture and place it inside the bag with the salt/ice. Blow a little bit of air into the salt/ice bag and seal tightly, as well.
  • Shake the bags continuously for 10-15 minutes. (Hint: We listen to three songs while shaking the ingredients to keep us occupied. This is a good kid task.)
  • Check the contents after 10 minutes of shaking. Use towels to hold the bags in order to keep your hands from freezing. After about 10 minutes the inner bag will contain hand-tossed ice cream. Clean off the reusable bag before serving as it’ll be very salty. You can add extra ingredients once you’re done shaking the bag or do it afterward.


Submission Instructions

Do you have an extra unique camp recipe? What makes your camp recipe a stand out?  Have you found ways to take complicated recipes and simplify them for the outdoors?  Do you have a family favorite that has been passed down through generations? Challenge our hosts to reproduce it and get our community inspired to try it!  

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Submit your recipes to camprecipes@rei.com!

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