Makes 8 servings
For the filling
1 cup blueberries
3 nectarines, sliced
2 plums, sliced
1/2 cup sliced almonds
1/2 to 1 cup sugar, depending on fruit's sweetness
For the biscuits
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar (2 tbsp. and 1 tbsp.)
¼ teaspoon of cinnamon
1/2 teaspoon salt
12 tablespoons (1 stick and ½ stick) unsalted butter, cut into small pieces
2 cups buttermilk
At home: Mix together the dry ingredients, except sugar, and place in a bag. Pack sugar separately. Measure out the buttermilk and transfer to a small container.
In camp: Set up the fire and place a grill about 4 inches above the flame. Cut the fruit into chunks and toss with the sugar. Add the fruit to a heavy, cast-iron 5-quart Dutch oven or a deep cast-iron skillet.
For the biscuits, place the pre-mixed dry ingredients in a bowl. Cut the 8oz / 1 stick of butter into the flour mixture until the butter is the size of small peas. Stir in the buttermilk, just until the batter comes together.
Drop dollops of the dough in an even layer over the fruit. Place the ½ stick of butter on top of the dough and sprinkle with cinnamon and sugar. Cover the Dutch oven and put the cobbler on the grill. Cook until the biscuits are cooked all the way through, about 30 to 45 minutes.