It’s blueberry season! Blueberries have almost no fat, are low in sodium and have tremendous nutritional value. And, whether dressed up in a crisp or crumble, poured over pancakes, or eaten plain, they are quite the sweet little treat.

Campfire Blueberry Crisp (recipe from mommyhatescooking.com)

Ingredients for Blueberry Filling:

32 ounces fresh blueberries

1 cup granulated sugar

1 tablespoon regular or gluten-free flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

½ cup water

Ingredients for Topping:

1 cup regular or gluten-free old-fashioned oats

1 cup regular or gluten-free flour

1 cup packed brown sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup butter, softened

Instructions:

  1. In a cast iron skillet or aluminum baking pan, place the blueberries evenly on the bottom.
  2. In a small bowl, mix the sugar, flour, cinnamon, and nutmeg. Then, place this mixture evenly over the blueberries.
  3. Pour in the water.
  4. Sprinkle additional cinnamon and nutmeg over it to enhance the flavor.
  5. In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the softened butter.
  6. Evenly crumble the mixture over the blueberries.
  7. Cover the skillet or pan with foil and place over the campfire for 45-60 minutes until nice and brown.
  8. Serve warm with a side of vanilla ice cream.

Blueberry-Cinnamon Campfire Bread (recipe from tasteofhome.com)

Ingredients:

1 loaf (1 pound) cinnamon-raisin bread

6 large eggs

1 cup milk or half-and-half cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

½ cup chopped pecans, toasted

2 cups fresh blueberries, divided

Instructions: 

  1. Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24×18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
  2. Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.

Oven Directions:Preheat oven to 350°. Place foil packet on a 15x10x1-in. baking pan. Bake 25-30 minutes or until heated through. Let stand 10 minutes before serving. Sprinkle with remaining blueberries; serve with syrup

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Categories: Foodie Recipes