Boy Scout Dutch Oven Peach Cobbler Recipes
DUTCH OVEN PEACH PECAN COBBLER
Great scout or family camping recipe shared by a veteran scout leader. Use parchment Dutch oven liners to speed up cleanup.
Provided by Melissa Burnett Mandrona
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 5
Steps:
- Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
- Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly.
- Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid.
- Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 73.1 g, Cholesterol 53.7 mg, Fat 33.1 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 503.7 mg, Sugar 34.7 g
CAMPFIRE PEACH COBBLER
This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! -Jackie Wilson, Wellsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 455 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 505mg sodium, Carbohydrate 82g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
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
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- Pre-heat the oven to 400F. Peel, pit, and slice your peaches. Slice the peaches into about 1/2 inch slice.
- Melt 4 Tablespoons of butter into a dutch oven on the stovetop over medium heat. Add the peaches to your dutch oven and start to cook down. Stir the peaches to be covered by the melted butter. Cook for 5 minutes, stirring twice.
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- 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.
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