Dutch Oven Blueberry Pineapple Buckle

Strap on your seatbelt and get in gear for this blast-from-the-past dessert.

Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapplebuckle-plate
Blueberry Bucklesauce is comfort food at its best. Modified for Dutch oven cooking from a Betty Crocker recipe. This is one that you will be sure to want to try. As you already know we use
wood for cooking every chance we have and this Dutch oven recipe is no exception. You can use charcoal or put this in your oven at home but we prefer cooking on the camp fire
when we can. Please buy yourself a good cooking thermometer and experiment with different amounts of wood on top and bottom if you are new to cooking this way.

Prep Time: 30 min
Start to Finish: 1 hr 20 min
Makes: 9 servings

Filling
1 1/4 cups Gold all-purpose flour
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
1 cup fresh blueberries

Cinnamon Crumb Topping
1/2 cup granulated sugar
1/3 cup Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Heat oven to 350F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries.
Spread in a 5 quart Dutch Oven.

In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite
directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.

Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.campfire-cooking

Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar
mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm
dessert.

Source: Betty Crocker