Recipe

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• 1-1/4 cups biscuit/baking mix
• 1 envelope instant maple and brown sugar oatmeal
• 1/4 cup cold butter, cubed
• 1/3 cup milk
• 2 cans (21 oz each) blueberry pie filling
• 3/4 cup unsweetened apple juice
• vanilla ice cream in a bag, optional

• 1 Prepare grill or campfire for low heat, using 12-16 charcoal briquettes or large wood chips.
• 2 In a large resealable plastic bag, combine biscuit mix and oatmeal. Add butter; squeeze bag until mixture resembles coarse crumbs. Gradually add milk; knead to form a soft dough. Spread into a greased ovenproof Dutch oven. Combine pie filling and apple juice; pour over dough.
• 3 Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6-8 of them. Using long-handled tongs, place 6-8 briquettes on pan cover. Cook for 15 minutes or until filling is bubbly.
• 4 To check for doneness, use the tongs to carefully lift cover. If necessary, cook 5 minutes longer. Serve with ice cream if desired. Yield: 6 servings.