Dutch Oven Peach Cobbler

If you haven’t made Dutch Oven Peach Cobbler yet this summer, you really should. Grab all the peaches you can find and get ready for what will undoubtedly be the highlight of your season. You will be happily ruined from all other desserts from now until the next peach season with just one bite of the delicious peach filling, which takes less than five minutes to combine up and makes for an easy cobbler batter that will drip down your chin.

Our favourite peach dessert is this simple Dutch Oven Peach Cobbler! Make it over a campfire or in your oven. This traditional recipe is the best there is!

Ingredients For Dutch Oven Peach Cobbler

Regarding the Filling:

1. Half a cup unsalted butter
2. One pound of juicy peaches roughly 8–9 small/medium peaches or 5–6 huge peaches
3. one-third cup honey
4. two tsp cornflour
5. ½ teaspoon ground cinnamon
6. One teaspoon vanilla extract
7. One-half teaspoon of ground ginger

Regarding the Topping:

1. 3/4 cup of sugar, granulated
2. one-third cup of whole-wheat white flour
3. one-third cup of all-purpose flour
4. two tsp powdered baking
5. Half a teaspoon of kosher salt
6. half a cup of milk

To serve:

Greek yoghurt, homemade whipped cream, vanilla ice cream, or a dollop of heavy cream

Instructions For Dutch Oven Peach Cobbler

1. Preheat the oven to 350 degrees Fahrenheit if baking the cobbler indoors. (If cooking this cobbler over a campfire, see recipe notes.) Put the butter in the bottom of a 3-quart baking dish or a 10-inch Dutch oven with high sides. Take the dish out of the oven once the butter has melted.
2. To peel the peaches fast and simply, boil a big pot of water just long enough to cover the peaches. Make an ice bath by putting a few ice cubes in a big bowl and then adding cold water to it while the water is heating up. After the water reaches a boiling point, carefully place the peaches into the water using tongs or a slotted spoon to avoid cutting your fingers. To avoid a sharp drop in water temperature, add the peaches in two batches. Boil for one minute. To halt the cooking process, remove the peaches from the saucepan and submerge them in the ice bath. The skins can now be easily slipped off with your fingers. Slice the peaches into about 1/3-inch broad pieces, and then transfer the pieces to a sizeable mixing bowl. You can use a vegetable peeler if you’d like to peel the peaches.
3. Add the honey, cornflour, ginger, cinnamon, and vanilla extract to the basin containing the peaches. Gently mix everything together. Put aside.
4. Topping: prepare in a different bowl. Mix the white whole wheat flour, all-purpose flour, baking powder, and salt with a whisk. Whisk in the milk after adding it. Over the melted butter, slowly pour the batter. AVOID STIRRING. Now gently spoon the fruit over the batter, along with any liquids that have accumulated in the bottom of the bowl. Once more, DO NOT STIR.
5. A toothpick placed in the centre of the topping (not the peach filling) should come out clean after baking for 50 to 60 minutes, or until the topping is deeply brown around the edges. With a puffy, golden covering that rises above the peaches, you’ll have a cake with fruit underneath. Warm cobbler should be served with whipped cream, ice cream scoop, or, our family’s favourite, a pour of heavy cream.

Notes:
CHAMPFIRE GUIDELINES: 45 charcoal briquettes should be heated until they are bright white. Don’t melt the butter inside a camp dutch oven; instead, butter it very lightly. Make the fruit filling according to the recipe. As suggested, whisk together the topping ingredients in a separate basin. Stir in the melted butter after adding the milk. Scoop the fruit and its juices into the Dutch oven’s bottom. Pour the batter on top gradually. AVOID STIRRING. To Prepare:

Place the lid on the Dutch oven. Set a Dutch oven over a group of fifteen hot charcoal briquettes (ash will cover them). The last thirty briquettes should be placed on the Dutch oven lid using tongs. (The Dutch oven must achieve 350 degrees F with this number and placement.) To ensure equal cooking, after ten minutes, turn the dutch oven clockwise over the fire and the cover anticlockwise. After 20 minutes, check the cobbler; when the fruit juices are boiling and the topping is golden brown, it is done. Proceed with the cooking as needed, for a total of roughly 35 to 45 minutes. The actual temperature of your coals will determine how long to cook, so use your best judgement and modify the duration as necessary. Because the fruit begins beneath the cobbler batter rather than on top of it and doesn’t weigh it down, the cake will rise higher than it does when baked in the oven. This prevents the batter from being burned by the heat before it has an opportunity to rise. It will taste every bit as amazing. Take cautious not to spill any ashes onto the cobbler when you check for doneness. Savour hot with all the accompaniments.

• Do you want to know more about cooking with a Dutch oven while camping? You can easily get a tonne of information about it online! A good place to start is with this article.
• To keep: Remaining food can be frozen for up to three months or kept in the refrigerator for up to four days in an airtight container.
• To reheat, gently rewarm in the microwave and then top with additional ice cream, or any other delicious topping of your choice!

Nutrition