Preheat a 12-inch standard depth camp Dutch oven to 350 degrees F, 25 total coals = 17 top / 8 bottom. (Alternatively, you can use a propane camp oven or RV oven.)
Melt butter in pan. A 9-inch baking pan, like pie plates, work here or you can make this cobbler directly in the Dutch oven.
In a medium sized bowl stir together the flour, 3/4 cup sugar, baking powder and salt to make the batter.
Now add the milk and vanilla to the dry ingredients and whisk until the batter is smooth.
Pour the batter into the prepared pan.
Top batter by sprinkling defrosted berries and 1 tablespoon sugar evenly over the batter.
Bake the cobbler 50-60 minutes until fruit is bubbly and batter browns. Turn oven and lid a quarter turn in opposite directions every 15 minutes for even baking.
Let cobbler cool a bit before serving warm. It is also good if you want to add some vanilla ice cream or whipped cream on top.
Notes
*NOTE: This ratio produces more fruit and less topping compared to really cakey cobblers. If you prefer more topping, you can increase the topping ingredients and maintain the fruit proportions. Dutch oven size: If you use a different size oven, you'll need to adjust the number of coals you use to bake this berry cobbler. Use our Dutch Oven Temperature Charthttps://www.campingforfoodies.com/dutch-oven-temperature-chart/ to determine how many coals you'll need.