DUTCH OVEN PEACH COBBLER
This easy Dutch Oven Peach Cobbler is our favorite peach dessert! Make it in your oven or over campfire. It doesn't get any better than this classic recipe!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving, Calories 417 kcal, Carbohydrate 77 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 32 mg, Fiber 4 g, Sugar 61 g
DUTCH OVEN COBBLER
Steps:
- Preheat the oven to 350 degrees F.
- Melt butter in a 12-inch Dutch oven over low heat. Mix sugar, flour, baking powder, and salt in a medium bowl. Stir in milk and water gradually, mixing just until moistened. Pour into Dutch oven. Pour fruit over top. Cover with a lid, place coals on top, and cook for 30 to 40 minutes, or until batter is lightly browned on top. Check to make sure that batter is fully cooked through. Remove from heat, let cool slightly, and then serve warm.
DUTCH OVEN CAMPFIRE COBBLER
I combined a couple of ideas and came up with this. This is for a deep 12 inch cast iron dutch oven. Amounts are approximate, use whatever size cake mix and pie filling you have, easily double the recipe for bigger crowds. We burned ours in about 10 minutes by putting a too hot log on top so BE SURE TO CHECK IT OFTEN!
Provided by MommyMakes
Categories Dessert
Time 11m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 381.1, Fat 19, SaturatedFat 8.4, Cholesterol 31.8, Sodium 506.6, Carbohydrate 50.5, Fiber 0.7, Sugar 28, Protein 3
DUTCH OVEN COBBLER
Make and share this Dutch Oven Cobbler recipe from Food.com.
Provided by DaHomeCooker
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1-cup butter in 12" Dutch oven and let cool.
- Place fruit in a bowl and pour sugar over them& mix.
- Set a side and let stand.
- In a bowl mix flour mixture together.
- Pour Bater evenly over melted butter in Dutch oven.
- Pour peach mixture evenly over the bater in Dutch oven.
- Cook time: 45-60 minutes@ 350 degrees or until batter comes to top and is golden brown.
- Note: If using canned fruit pour all of the juice off, can be used instead of milk.
- You can use any kind of fruit with this recipe.
Nutrition Facts : Calories 425.3, Fat 16.7, SaturatedFat 10.4, Cholesterol 44.9, Sodium 342.2, Carbohydrate 67.7, Fiber 0.6, Sugar 50, Protein 3.3
CAMP FIRE EASY DUTCH OVEN PEACH COBBLER
We go camping a lot and this is one dessert that the kids (and adults) LOVE for me to make over the camp fire. This is not low fat or sugar free! It's super rich and buttery. I make this in an 8 quart cast iron dutch oven, no joke it makes a LOT. It's great with ice cream or whipped cream on top. I sort of adapted it from several cobbler recipes. Note: I've used fresh peaches too,about ten med peaches, just cook them over the stove after you peel and slice them, with the nutmeg and cinnamon 2 teaspoons of lemon juice and 1 1/2 cups sugar, until they are soft and make a syrup.
Provided by NurseTeri
Categories Dessert
Time 1h10m
Yield 8 quarts, 20-24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297.6, Fat 12, SaturatedFat 6.8, Cholesterol 27.2, Sodium 237.1, Carbohydrate 47.7, Fiber 3.9, Sugar 37, Protein 2.5
DUTCH OVEN PEACH COBBLER
Make and share this Dutch Oven Peach Cobbler recipe from Food.com.
Provided by Midnite706
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a Dutch oven with vegetable oil cooking spray
- Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
- To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
- Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
Nutrition Facts : Calories 355.3, Fat 12.7, SaturatedFat 5.6, Cholesterol 18.2, Sodium 580.4, Carbohydrate 58, Fiber 2.4, Sugar 34.5, Protein 4.4
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