Ducth Oven Peach Cobbler

[toms]

I was talking with Travel Toad today. Our discussion came around to the fact that he posted on the Outdoor Cooking and BBQ just to have a post. That reminded me that I wanted to post my recipe for Dutch Oven Cobbler. This was the first dish I learned to cook in my new Dutch oven. The first cobbler was a bit burned and after I scraped it out, I had to re season the oven again.
The key to not burning the cobbler is to reduce or even eliminate the coals underneath the Dutch oven within about 5 minutes after adding the crust (and even sooner if the peach juice is boiling). For most of the other recipes I remove half the coals at about the halfway point on the total cook time. If you are cooking over a wood fire, you need to monitor the cobbler closely.

I started with a Boy Scout recipe since they keep it simple. My modifications are an additional small can of peaches (never enough peaches) and a reduction in the sugar from 1 cup to ¾ cup. I felt it was too sweet but you might want to add it back. I also have cleaned up and modified the instruction.

I measure all the ingredients at home. I mix the sugar and cinnamon into a zip lock bag which I place on top of the 3 cups of biscuit in a sealed bowl. I also put the shorting in tin foil and put it in the same bowl with the biscuit. That just leaves the eggs and milk to deal with.

DUTCH OVEN PEACH COBBLER

2 (29 ounce) cans peaches, sliced
1 (15 ½ ounce) can peaches, sliced

¾ cup granulated sugar 6 tablespoons shortening
1 1/2 teaspoons cinnamon 3 cups biscuit mix
2 eggs
1 cup milk

Put shortening into small pan. Put near heat to melt. Put biscuit mix, eggs, melted shortening and milk in bowl and mix thoroughly.

Place Dutch Oven over coals with some coals on lid. When Dutch oven is hot, put peaches in with no more than 1/2 cup of the juice. Sprinkle sugar and cinnamon on fruit. Put lid back on with some coals on top.

Remove lid from Dutch oven. Drop dough one spoonful at a time onto the top of the fruit. Use one spoon to take the dough out of the bowl and the second spoon to push dough off the first spoon onto the fruit. Do this quickly to retain heat in Dutch oven. Do not spread the dough around or smooth the dough out. Put lid on oven with coals under the oven and on the lid (400 degrees F).

Check in 5 minutes. If a crust has started to form, the fire is much too hot. There should be no visible change in the surface of the dough. If the juice is boiling remove all the coals from underneath.

Check in 10 minutes. If there is a very light crust starting to form the heat is just right. If there is no crust forming, add more coals. If there is a hard crust or some browning, remove coals to reduce heat.

Check in 20 minutes. The biscuit dough should be starting to brown. This should be a light brown. If it is a dark brown, remove most of the coals from the lid. If there is not browning, add more coals to the lid.

The cobbler should be done in about 30 minutes.

Test by pushing a piece of clean straw or a wood splinter into the dough and pulling it out. If it comes out dry or with dry crumbs, it is done.
Remove Dutch oven from the fire and allow the cobbler to cool a while
before serving.


Enjoy
Tom
KI6FHA

[DaveK]

The official tasters here at OAUSA have conferred our official seal of approval on this recipe. It's dang good.

[eubi]

Just a bit of Dutch Oven (DO) wisdom, that I have acquired over the course of a few burned dinners...

The number of coals should equal twice the DO diameter. So, for a 12" DO, get 24 coals ready. If it's windy, better start some more coals about halfway through!

The number of coals on the top is the diameter of the DO + 4, The number of coals on the bottom is the diameter -4.

So, for our 12" DO example, use 16 on top and 8 on the bottom.

Unless you are frying something on the bottom of the DO, arrange the 8 coals under the DO in a circle, just under the side walls. That way you won't scorch anything on middle bottom of the DO.

If you have to fry something in the bottom of the DO before baking (some recipies call for this as a first step) arrange the coals in a checkerboard. Then go back into a circle for the baking portion.

The coals on the lid are placed around the outside edge, with one on either side of the handle.

Rotate the DO 90 degrees every 15 minutes. Now rotate the lid 90 degrees. This evens out the heating.

This weekend I will be at a Scout event, cooking for our newbie adults. I'll be cooking breakfast casserole for breakfast (duh) and Tamale Pie for dinner. But your peach cobber (known as Dump Cake in Scout circles) is a good idea for dessert! Mmmmmm

rich

[DaveK]

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Can someone say, "Dutch Oven cookoff"?

[eubi]

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Can someone say, "Dutch Oven cookoff"?

Just give us the coordinates

rich

[taugust]

eubi,

I would like to see that breakfast cassarole recipe. I am going to Utah next week and we are going to do some DO cooking. I'm a noob at that.

[cruiserlarry]

I remember the Dutch Oven Apple Cobbler Gon2Srf made at Calico Clean-Up earlier this year - truly a moment to remember, it was awesome !!!

[gon2srf]

Thanks Larry. I'm looking forward to doing some more DO cooking soon. I can smell the apples now.

[Frogeye]

Did someone say Dutch Oven

I love Apple cobbler!

[FlyingWil]

For a quick tasty desert you can also use this one... def not as good as above!

Canned peach halves
Large marshmallows
Cinnamon

Drain the peach halves. Place peach half cut side up on a piece of foil large enough to wrap around the peach. Put one large marshmallow in the peach and sprinkle with cinnamon. Wrap the foil around the peach. Warm over coals until marshmallow is melted approximately 5 - 10 minutes.