Dutch Oven Baked Blueberry Cobbler

GUEST-WORTHY Chef: Sunny Jin, Head Chef at The Resort at Paw’s Up
INSTAGRAM: @TheResortAtPawsUp

CHEF JIN’S GUEST WORTHY RECIPE:
Dutch Oven Baked Blueberry Cobbler

WHY?
“This is a signature dessert here at Paws Up, and it’s worth the work. Guests can indulge in this dish here over Memorial Day Weekend at our Montana Master Grillers event, which draws the top grill-masters from around the country who come for top-notch BBQ — and desserts!”

INGREDIENTS:

For the crust:
1 c cold butter, cut into half-inch pieces
1 c all-purpose flour
1/4 c cornmeal
1/2 tsp kosher salt
1/2 tsp sugar
1/2 tsp lemon zest
1/3 c ice water

For the streusel:
3/4 c softened butter
1/2 c granulated sugar
1/2 c firmly packed brown sugar
1 c chopped candied walnuts
1/2 c all-purpose flour
1/2 c cornmeal
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch ground cloves (optional)

For the filling:
4 c blueberries
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp lemon juice
1/2 cup all-purpose flour
2 tsp melted butter

DIRECTIONS:

For the crust:
Using a paddle attachment with an electric mixer, combine butter, flour, cornmeal, salt, sugar, and lemon zest over medium-low speed until the butter pieces are “pea-size.” Drizzle mixture with ice water and combine slowly until dough starts to come together.

Chill dough overnight in the refrigerator. Remove from refrigerator and roll dough to quarter-inch thickness. Line bottom and sides of Dutch oven with dough up to two inches.

For the streusel:
Beat butter using a paddle attachment with an electric mixer at medium speed until it doubles in volume. Add the granulated sugar and brown sugar and continue to whip until incorporated. Add walnuts, flour, cornmeal, cinnamon, nutmeg, and cloves, if desired. Stir until blended and set aside.

For the filling:
Place berries in bottom of Dutch oven lined with the cornmeal crust. Sprinkle with sugar, cinnamon, nutmeg, and lemon juice. Sprinkle with flour and drizzle with melted butter over the fruit.

Sprinkle streusel evenly over the filling and cover with lid. Use six to eight charcoal briquettes under the Dutch oven and place additional briquettes in a single layer over the Dutch oven lid. Bake for 45 minutes until crust is golden and fruit is bubbly.

Serves 6 to 8