Ducth Oven Peach Cobbler
Posted: Fri Apr 25, 2008 4:25 pm
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
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
