Berry Dessert

Berry Dessert

  • ¼ cup granulated sugar
  • 1 Tbsp cornstarch or arrowroot flour
  • 1 tsp ground cinnamon
  • 1 tsp dried lemon zest
  • 1 Tbsp butter
  • 1 cake of choice for topping (see below)
  • 2 cups fresh blueberries, blackberries, huckleberries, etc

At home:

Pack the sugar through lemon zest in a sandwich bag. Pack the butter in a small container and the cake of choice in your cooking pot to protect.

In camp:

Pick (forage) the berries and pick through to remove any leaves, twigs or lil’ bugs. Add the dry ingredients to your pot, stir in 2 Tablespoons cool water and add the berries. Place the butter on top and over a very low flame on your stove bring the mixture to a gentle boil, stirring often. Once thickened, take off the stove and serve with your choice of cake.

Serves 2.
What kind of cake? Any really! Take what you like – pound cake, dessert cups, angel food cake, Twinkies, etc)
For a lighter weight version (and ability to carry long term) substitute 1 Tablespoon butter powder. Butter powder can be found in specialty kitchen shops and online.
Dried lemon zest is also found in the spice aisle. A small fresh lemon carried and squeezed in is a wonderful gourmet touch.
This recipe appeared in Wa Trails Magazine July/August 2011.