In August we had the Davis County Fair, where my husband and I were the chairfolks for the Dutch Oven cook-off... that's a lot of extra hours pulling things together, however, I couldn't have done it without his help. Not to mention the countless hours the rest of my family put into it. Some of the things I enjoy about organizing this are the fact that we bring new people in to our love of cooking in cast iron pots, and all the new recipes they bring.
This year’s winner has been cooking in Dutch Ovens for years, the last couple of years we have asked him to come be a field judge for this competition and he watch as other teams competed and was bitten by the bug, and decided to compete this year. He and his wife practiced their recipes for weeks, until they mastered them. I was a little iffy on his dessert but it certainly knocked my socks off.
I thought I’d share it with you.
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Mix sugar, flour, cinnamon, and melted butter together in a bowl; sprinkle over the greased sides and bottom of 12” Dutch Oven.
2 (8 count) cans refrigerated biscuit dough (such as Pillsbury Grands! ®) – Or make yours from scratch.
Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
3/4 cup white sugar
1 tablespoon ground cinnamon
1/2 cup butter, melted
Mix sugar and cinnamon together in a bowl. Pour melted butter into a separate bowl. Dip each biscuit piece in the melted butter; roll in the cinnamon-sugar mixture until well coated.
1 1/2 cups fresh blueberries
1/4 cup butter, melted
Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the Dutch Oven. Drizzle with 1/4 cup butter and any remaining butter from dipping.
1/2 cup confectioners' sugar
2 tablespoons milk, or more as needed
Bake @ 350° (8 coals on the bottom and 16 on the top) until, golden brown, 20 to 30 minutes. Cool in the pan for 5 -10 minutes before inverting onto a serving platter. Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over pull-a-parts.
Some great variations would be to use a mix of berries instead of blueberries or apples instead of blueberries, then drizzle with a caramel sauce…. Recipes like this really get the ‘ol creative gears moving.
Hope you’ll give this a try and put your own spin on it and let me know how it turns out, and in the meantime…..
Have Fun Cookin’