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.