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Enjoy this recipe from Grilling & Campfire Cooking (B800) .
Submitted by: Cheryl Panning from Wabash, IN
4 c. peaches, peeled, pitted and sliced
1-1/2 c. sugar, divided
1 t. butter, melted
1 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. milk
1/2 c. water
Prepare a campfire with plenty of hot charcoal briquets. Place peaches in a greased 10” Dutch oven; set near fire to warm. In a bowl, mix 1/2 cup sugar and butter. In a separate bowl, mix flour, baking powder and salt. Stir flour mixture and milk into sugar mixture. Pour batter over peaches. Mix together water and remaining sugar; pour over batter without stirring. Arrange 7 hot charcoal briquets in a ring; set Dutch oven on top. Add lid; place 14 briquets on lid. Cook for about one hour, until bubbly and golden. Every 15 minutes, carefully rotate Dutch oven 1/4 turn to the right and rotate lid 1/4 turn to the left. Replace briquets on lid as needed. Cobbler may also be baked in a greased 10” round baking pan. Bake at 350 degrees for one hour. Serve warm. Makes 6 to 8 servings. | |
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Prepare a campfire with plenty of hot charcoal briquets. Place peaches in a greased 10” Dutch oven; set near fire to warm. In a bowl, mix 1/2 cup sugar and butter. In a separate bowl, mix flour, baking powder and salt. Stir flour mixture and milk into sugar mixture. Pour batter over peaches. Mix together water and remaining sugar; pour over batter without stirring. Arrange 7 hot charcoal briquets in a ring; set Dutch oven on top. Add lid; place 14 briquets on lid. Cook for about one hour, until bubbly and golden. Every 15 minutes, carefully rotate Dutch oven 1/4 turn to the right and rotate lid 1/4 turn to the left. Replace briquets on lid as needed. Cobbler may also be baked in a greased 10” round baking pan. Bake at 350 degrees for one hour. Serve warm. Makes 6 to 8 servings. |
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