Dutch Oven Peach Cobbler

This was one of our favorites on the trip. It is by far the best peach cobbler recipe that I have ever had. Most peach cobbler recipes call for cake mix and don’t turn out right. This recipe is made from scratch and turns out great every time. The recipe comes from a scouting magazine article and was created by H. Kent Rappleye, the International Dutch Oven Society president. This is one of those recipes that you just have to try. It’s too good not to!

INGREDIENTS

2 cans (32oz) peaches (organic or conventional)

3/4 cup brown sugar (or 1/2 cup brown sugar Splenda blend)

1/3 cup tapioca

2 tbsp cinnamon

1 tsp fresh lemon juice

1 tsp lemon zest

1 tsp vanilla

Topping

1 1/2 cups unbleached all purpose flour (whole wheat flour can be substituted)

1 pkg (3 oz) peach jello (sugar free can be substituted)

1 tsp lemon zest

1 tsp baking powder

1/2 tsp salt

1/3 cup cold butter

1/2 cup honey

2 eggs, beaten

Sauce

1/4 cup unbleached all purpose flour (whole wheat flour can be substituted)

3/4 cup peach syrup

3/4 cup brown sugar (or 1/2 cup brown sugar Splenda)

1/4 tsp salt

1/3 cup butter

1 tsp lemon zest

1/4 cup lemon juice

DIRECTIONS

1. Drain the peaches, setting the juice aside for later use. Mix together the peaches, brown sugar, tapioca, cinnamon, lemon juice, lemon zest, and vanilla in the dutch oven.

2. Topping: Mix together the flour, Jello, lemon zest, baking powder and salt together in a mixing bowl. Cut in the butter until mixture becomes coarse. Add in the honey and eggs and stir into mixture. The mixture will be very coarse and thick.

3. Drop the topping by spoonfuls onto the peaches. It will look like dumplings. Cook for 45-50 minutes. Remove the dutch oven from the heat and allow cobbler to cool while making the sauce.

4. In a small Dutch oven, mix the flour and peach syrup until smooth; making sure there are no lumps. Add in the brown sugar, salt, butter, and zest. Bring mixture to a boil, stirring often until the sauce thickens. remove the mixture from the heat and stir in the lemon juice. Pour the sauce over the cobbler in the Dutch oven and serve with vanilla ice cream if desired.

We made our dessert in the Volcano and it made it so it was perfectly cooked and great tasting. It also freed us up to be able to use the campfire for cooking other things. Like marshmallows and dinner.

Volcano Ovens

REFERENCES:

Volcano Cooker: http://volcanocookstoves.com/products/stoves/volcano/index.html

Peachy Keen Cobbler: http://www.scoutingmagazine.org/issues/0911/d-dutch.html

Photo Courtesy of: Pat Haverfield

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Comments

  1. This looks fabulous. I love to cook in my Dutch Ovens, but haven’t done too much of it lately.

  2. Matt Walker says:

    I made this in a dutch oven for a bunch of boy scouts on a campout and even managed to keep some ice cream frozen (thnx to dry ice) to put on top. This is an incredible recipe. If doing in the outdoors like I did, it’s best to bring your dry ingredients already pre-mixed…it will save some time. One of the best peach cobblers IVE EVER TASTED. And in a dutch oven too.

  3. Bob Dole says:

    Looks like this requires two dutch ovens to make? Did you use Jello brand tapioca or the prepackaged pudding kind?

    • healthydealsnsteals says:

      No, we only used 1 dutch oven to make this recipe. But we did make it in a Tornado which is supposed to cook dutch oven recipes more evenly and prevent burning at the bottom.

      We used regular tapioca; the prepackaged pudding kind. It was a store brand.

      • Bob Dole says:

        Thanks for the clarification. I was confused about the number of dutch ovens given the recipe calls for making the sauce in a dutch oven, which I assume would still be occupied by your cobbler at the time you’re making it.

        I’ll try the sauce on the stove, while the cobbler cooks in the dutch oven.

        Thanks.

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