Dutch Oven Peach Cobbler

posted July 11, 2017 12:00 a.m. (CDT)
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29 oz can of sliced peaches, drained

1½ C sugar, divided

1 Tbsp butter, melted

1 C all-purpose flour

2 tsp baking powder

½ tsp salt

½ C milk

½ C water

If using a Dutch oven, make a campfire with at least 21 charcoal briquettes. If using an oven, preheat to 350 degrees.

Place drained peaches in a greased 10-inch Dutch oven or 9- or 10-inch square or round pan. Mix together ½ cup of sugar with butter.

In a different bowl, mix together flour, baking powder and salt. Combine milk and two mixtures. Place spoonfuls of the batter evenly across the top of the peaches. Do not stir.

Sprinkle the remaining 1 cup of sugar over top of the batter. Pour water over everything. Do not stir.

If using a Dutch oven, make a ring with 7 hot charcoal briquettes and set the Dutch oven on top. Place lid on the Dutch oven and arrange 14 hot briquettes on the top.

Cook for one hour, rotating the lid carefully a quarter of a turn to the left and the oven a quarter of a turn to the right every 15 minutes.

If baking in an oven, bake for one hour. Makes 6 to 8 servings.

Recipe courtesy of goodnessgracious.com.