Easy Dutch Oven Peach Cobbler Recipes

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.

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 STOVETOP PEACH COBBLER

Steps:

• Discard 1/2 of the juice from the peaches and pour the rest into a saucepan. Sprinkle the top with cinnamon and sugar. Empty the cake mix on top of the peaches in an even layer. Place the margarine on top of the cake mix in the center.
• Cover sauce pan with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the saucepan, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. The cake mix should look like dumplings.

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.

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

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.