Campfire Peach Cobbler Recipes

EASY CAMPFIRE PEACH COBBLER RECIPE

Steps:

• Make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.
• For the crust, combine the dry ingredients and set aside.
• Combine the softened butter and milk.
• Then add the milk mixture to the dry ingredients, stirring with a fork.
• In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
• Pour the peach mixture into a cast iron skillet** and top with the sliced butter.
• Crumble the crust topping over the entire peach mixture.
• Once you have your tripod grill adjusted to the proper height, place the pan on the grill.
• When the cobbler starts to bubble, place a heated skillet lid on top to create an oven-like atmosphere for everything to bake.
• All in all, your cobbler will need to "bake" for about 45 minutes or until the crumbled topping starts to turn golden brown. You can place coals on top of the lid to help the cobbler bake through and through.
• When the cobbler is done, take it off the fire and serve while it's warm.

EASY CAMPFIRE PEACH COBBLER

Steps:

• 1. you will need 14" cast iron dutch oven. pour peaches in bottom of the dutch oven. (juice and all)
• 2. sprinkle cake mix over top of fruit. do not mix. cut pats of butter and place on top of cake mix. (evenly)
• 3. cover and bake over medium heat,untill bubbly and top is lightly brown. approximately 35-45 min
• 4. you can bake in the kitchen.at 350 for 40 min

CAMPFIRE PEACH COBBLER

Steps:

• Prepare campfire or grill for low heat, using 32-40 charcoal briquettes., Line the inside of a 10-in. Dutch oven with heavy-duty foil. In a large bowl, whisk together first 4 ingredients. Add milk and melted butter, stirring just until moistened. Pour into prepared pan., Drain peaches, reserving 1 cup syrup. Arrange peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit. Place lid on Dutch oven., When briquettes are covered with white ash, place Dutch oven directly on half of the briquettes. Using long-handled tongs, place remaining briquettes on top of pan lid. Cook 30-40 minutes or until cobbler is set and beginning to brown, using tongs to lift lid carefully when checking. If necessary, cook 5 minutes longer. Remove from heat; let stand, uncovered, 15 minutes before serving.

OVER-THE-COALS BOURBON, BLUEBERRY AND PEACH COBBLER

Steps:

• Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries evenly. Set aside.
• Make the topping: In a second large bowl, combine the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add the heavy cream and mix just until the dough comes together a bit more.
• Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy. Serve the cobbler straight from the pan with vanilla yogurt on the side.
• You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 12-16 charcoal briquettes or large wood chips., In a large resealable plastic bag, combine biscuit mix and oatmeal. Add butter; squeeze bag until mixture resembles coarse crumbs. Gradually add milk; knead to form a soft dough. Spread into a greased ovenproof Dutch oven. Combine pie filling and apple juice; pour over dough. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6-8 of them. Using long-handled tongs, place 6-8 briquettes on pan cover. Cook for 15 minutes or until filling is bubbly. , To check for doneness, use the tongs to carefully lift cover. If necessary, cook 5 minutes longer. Serve with ice cream if desired.