Dutch Oven Peach Cobbler

By Sprig Originals ✓ · with credit

Adapted from wellplated.com

Honey-spiced peach slices sink into a buttery batter that puffs up golden over the coals, so you get cake on top and jammy fruit underneath. One pot, one lid, and dessert for the whole camp.

Ingredients

• 3 lb ripe peaches (about 5-6 large or 8-9 small)
• 1/3 cup honey
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger

• 6 tbsp unsalted butter
• 3/4 cup granulated sugar
• 1/3 cup white whole wheat flour
• 1/3 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup milk

• vanilla ice cream, whipped cream, Greek yogurt, or a pour of heavy cream

Instructions

1. Get your heat ready: burn a campfire down to glowing coals, or preheat an oven to 350°F. Drop the 6 tablespoons of butter into a 10-inch Dutch oven (or a 3-quart high-sided baking dish) and set it near the coals or in the oven just until the butter melts, then pull it off the heat.
2. Peel the peaches. At camp, a vegetable peeler is easiest. If you have a pot of boiling water going, lower the peaches in with tongs in two batches, boil 1 minute, then plunge them into cold or iced water — the skins will slip right off. Slice the peaches about 1/3 inch thick into a large bowl, add the honey, cornstarch, vanilla, cinnamon, and ginger, and stir gently.
3. In a second bowl, whisk together the sugar, both flours, baking powder, and salt, then whisk in the milk until smooth. Pour the batter over the melted butter in the Dutch oven and do not stir. Spoon the peaches and all their juices evenly over the batter — again, no stirring. The layers do the work.
4. Cover and bake 50 to 60 minutes. In the oven, that's straight at 350°F. Over a fire, set the Dutch oven on 8 to 10 hot coals and pile 14 to 16 coals on the lid, rotating the pot and the lid a quarter turn every 15 minutes so it browns evenly. Refresh the coals once if they fade.
5. It's done when the topping has risen above the fruit, is deep golden at the edges, and a toothpick pushed into the cake part (not the peaches) comes out clean. Let it sit 10 minutes, then spoon it warm into bowls with ice cream, whipped cream, or a splash of heavy cream.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem