Camp Fire Easy Dutch Oven Peach Cobbler Food

DUTCH OVEN PEACH COBBLER

Steps:

• If baking in the oven, preheat the oven to 350 degrees F (See recipe notes to if cooking this cobbler over a campfire.) Place the butter in the bottom of a 10-inch dutch oven or a 3-quart baking dish with high sides. Once the butter is melted, remove the dish from the oven.
• To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/3-ish inch wide slices, then place the slices into a large mixing bowl. If you prefer, you can peel the peaches with a vegetable peeler.
• To the bowl with the peaches, add the honey, cornstarch, vanilla extract, cinnamon, and ginger. Stir gently to combine. Set aside.
• In a separate bowl, prepare the topping. Whisk together the sugar, white whole wheat flour, all purpose flour, baking powder, and salt. Add the milk, and whisk to combine. Gently pour the batter over the melted butter. DO NOT STIR. Now, carefully spoon the fruit and any juices that have collected in the bottom of the bowl on top of the batter. Again, DO NOT STIR.
• Bake for 50 to 60 minutes, until the topping is deep golden at the edges and a toothpick inserted in the middle of the topping (not the peach filling) comes out clean. The topping will rise above the peaches, puff up, and turn golden so that you have a cake with fruit beneath. Serve the cobbler warm with whipped cream, a scoop of ice cream, or our family favorite: a pour of heavy cream.

CAMPFIRE PEACH COBBLER

Steps:

• Prepare campfire or grill for low heat, using 32-40 charcoal briquettes., Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan., Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven., When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.

EASY CAMPFIRE PEACH COBBLER

Steps:

• 1. you will need 14" cast iron dutch oven. pour peaches in bottom of the dutch oven. (juice and all)
• 2. sprinkle cake mix over top of fruit. do not mix. cut pats of butter and place on top of cake mix. (evenly)
• 3. cover and bake over medium heat,untill bubbly and top is lightly brown. approximately 35-45 min
• 4. you can bake in the kitchen.at 350 for 40 min

CAMP FIRE EASY DUTCH OVEN PEACH COBBLER

Steps:

• Put dutch oven over enough coals to heat it up, but not too much to make it smokin hot.
• Add butter sticks and melt. Remove dutch oven from heat for now.
• Make batter by mixing Bisquick, milk, sugar, 1 teaspoon each of the nutmeg and cinnamon.
• Spoon batter over the butter- DO NOT STIR TOGETHER.
• Open peaches (DON"T DISCARD THE SYRUP) and stir in rest of nutmeg and cinnamon to peach and syrup mixture.
• Spoon gently peach and syrup mixture over batter- don't worry the peaches will drop to bottom as the batter rises.
• Close lid, return the dutch oven to coals and put a few coals on top of lid, baking until crust has a nice golden and delicious look and toothpick comes out clean. Depending on the heat of your fire it should take 45- 90 minutes.
• You might want to check the cobbler a few times to make sure sure have just the right amount of coals -- it should not boil, but bubble gently.
• The cast iron will keep the cobbler warm while you eat. I reccommend that you eat warm, but cold is OK too.

DUTCH OVEN PEACH COBBLER FOR CAMPING

Steps:

• Light charcoal briquettes in a campfire or grill. Allow to burn until coals are mostly covered in ash, 15 to 20 minutes.
• Spread coals out to flatten and place a camping-safe Dutch oven on top. Add butter and let melt.
• Meanwhile, sift flour, baking powder, cinnamon, and salt together in a bowl. Mix in 1 1/2 cups sugar. Add milk and stir until batter is well combined.
• Add remaining 1 1/2 cups sugar to peaches in a separate bowl; mix until evenly coated.
• Swish Dutch oven around to coat all sides with melted butter. Pour liquid batter into the pot, then pour peach mixture into the center of the batter. Cover with the lid and place hot charcoal on top of the lid.
• Cook until done, checking every 20 minutes to prevent overbaking, about 1 hour.

DUTCH OVEN CAMPFIRE COBBLER

Steps:

• Place dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
• Empty pie filling into Dutch oven.
• Spread dry cake mix on top of pie filling and spread evenly. Sprinkle with cinnamon to taste.
• Cut butter or margarine into even sized pieces and arrange on top.
• Put lid on dutch oven and arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
• Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).