Peach cobbler has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
- 2 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1/2 cup butter, melted
- 2 cans (15-1/4 ounces each) sliced peaches
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon, optional
- Prepare campfire or grill for low heat, using 32-40 charcoal briquettes or large wood chips.
- Line a 10-in. Dutch oven with heavy-duty foil. In a large bowl, combine flour, sugar, baking powder and salt. Stir in milk and butter just until moistened. Transfer to prepared Dutch oven.
- Drain peaches, reserving 1 cup syrup. Spoon peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour reserved syrup over fruit.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-20 briquettes. Using long-handled tongs, place 16-20 briquettes on pan cover.
- Cook 30-40 minutes or until set and filling is bubbly. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer. Let stand, uncovered, 15 minutes before serving. Yield: 8 servings.
Originally published as Campfire Peach Cobbler in Simple & Delicious June/July 2015
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