Cast Iron Black-N-Blueberry Crisp @outdoorcastironcook
Cast Iron Black-N-Blueberry Crisp  @outdoorcastironcook
Uploaded September 2019 | Updated September 2026, 2 weeks ago
Cast Iron Black-N-Blueberry Crisp
(For a 12” Camp Oven)

Ingredients:

Berry Mixture
4 cups blueberries
3 cups blackberries
2 cups pitted/halved dark cherries
¼ cup sugar
1/3 cup all-purpose flour
1 lemon, zested
3 tbsp. balsamic vinegar

Topping Mixture
1/3 cup sugar
½ cup brown sugar, packed
¾ cup all-purpose flour
¾ cup old-fashioned oats
1 tsp. ground cinnamon
1 dash salt
1 stick unsalted butter, cubed (8 tbsp.)

Directions:
1. Grease camp oven, or line with parchment paper, preheat to 375°F or add 20 minutes to cooking time, if no preheat.
2. In a large mixing bowl, combine berry ingredients, pour into oven and smooth into an even layer.
3. In a medium mixing bowl, mix the topping ingredients and cut in the butter bits until coarse and crumbly, making sure the flour is blended in. Sprinkle topping mixture evenly over the top of the berry mixture. Cover and bake for 40 minutes, or 1 hour, if oven wasn’t preheated. (1 ring - 20 briquettes on lid, 1 ring – 12 briquettes evenly spaced under oven)



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Cast Iron Black-N-Blueberry Crisp

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