Peach Cobbler: A Juicy Sweet Dessert
How about a camping trip with family in the rural Chilanko Forks with a bowl of warm peach cobbler topped with vanilla ice cream? You can visit Woodland Fishing Resort, enjoy fishing with the kids and view eagles, American white pelicans, & Chilcotin wild horses. To make this getaway extra memorable, spend the night star gazing and making this lip-smacking peach cobbler! For a fun outdoor cooking experience, bake the aromatically sweet & juicy bubbling dessert in a Dutch oven over the campfire. Prep Time: 30 minutes; Cook Time: 30-40 minutes; Yield: 6 servings
EQUIPMENT
Dutch Oven
INGREDIENTS
7-8 medium-sized ripe peaches
2 tbsp cornstarch
1 tsp vanilla extract
6 tbsp honey
½ tsp ground cinnamon
1/4 tsp nutmeg powder
2/3 cup all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
½ tsp salt
4 tbsp melted butter
1/2 cup milk
2 tbsp butter to grease the Dutch Oven
INSTRUCTIONS
Heat 40-45 charcoal briquettes until they are red hot. Also, ready the campfire Dutch oven (10”) by rubbing it with the butter.
Prepare the peach filling-
Boil a pot-full of water. Meanwhile, keep a large bowl of cold water with ice cubes ready.
Gently drop the ripe peaches into the boiling water. Boil for a minute.
Remove the peaches with a slotted spoon and softly transfer them to the ice bath.
Peel the skin, slice the peaches into 1/3-inch pieces, and put them into a mixing bowl.
Add cornstarch, vanilla extract, honey, ground cinnamon, & nutmeg powder. Mix softly.
Prepare the Flour Batter-
In a bowl, mix the flour, sugar, baking powder, & salt.
Add the melted butter and milk. Whisk until nicely combined.
Now, spoon the peach filling (along with its juices) at the bottom of the butter-greased Dutch oven. Then, pour the flour batter on top and cover with the lid. (*Strictly Avoid stirring the batter or the filling)
Arrange 15 hot charcoal briquettes and place the campfire Dutch oven on it. Arrange the remaining 25-30 hot charcoal briquettes on the lid.
Cook for 30-45 minutes or until the top turns golden brownish and the juices start bubbling. At 10 minutes of interval, rotate the Dutch oven clockwise, and the lid anti-clockwise for even heat distribution.
Finally, serve the peach cobbler topped with heavy whipping cream or chilled Greek Yogurt.
NOTES
Tips - When baking in an electric oven, grease the baking dish with melted butter and arrange the batter at the bottom & peace filling on top. Bake for 50-60 minutes at 350° F in a preheated oven.For convenience, you may use canned ripe peach slices (about 4 cups) after draining them.
NUTRITION
Calories: 403kcal
Cholesterol: 27mg
Carbohydrates: 75.35g
Sodium: 208mg
Protein: 4.11g
Fiber: 3.4g
Fat: 11.57g
Sugar: 59.09g