Over The Coals Bourbon Blueberry And 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.

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"

PEACH AND BLUEBERRY COBBLER

Steps:

• For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees. For the dough, in a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a
• dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.