Dutch oven peach cobbler
Ingredients
- 6 cups sliced peaches (fresh or two drained cans)
- 1/2 cup sugar, divided
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup milk
The camp dessert that follows us to every national park. Works over coals or in a regular oven; the coals version tastes better for reasons science cannot explain.
Steps
- Toss the peaches with half the sugar, the cinnamon, and the nutmeg. Spread in a 12-inch Dutch oven (or a 9×13 pan).
- Whisk the flour, remaining sugar, baking powder, and salt. Cut in the butter until pea-sized, then stir in the milk until a shaggy dough forms.
- Drop the dough over the peaches in rough spoonfuls — gaps are good, that’s where the syrup bubbles up.
- Bake at 375°F (or ~10 coals under, ~16 on the lid) for 40–45 minutes, until the top is golden and the fruit is bubbling at the edges. Rest 15 minutes before serving.