The huckleberry, a fruit commonly found in the Pacific Northwest, tastes like a combination of blueberries and Concord grapes with a punch of floral sweetness. For our summery cobbler, we toss the berries with lime zest and vanilla before topping them with fluffy biscuits studded with macadamia nuts. If you can't get your hands on huckleberries, feel free to use blueberries or any seasonal berries you can find.
The best part about a cobbler is that you can make it outdoors, sans oven. As your campfire is dying down, place a lidded cast-iron pan filled with the cobbler in the dying embers. Scoop a small pile of embers over the lid and let the cobbler cook until the dough is golden brown and cooked through. This can take anywhere from 15 to 40 minutes, depending on how hot the embers are, so don't be afraid to check up on it often.
Huckleberry CobblerRecipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 40 minutes, plus cooling time