Dutch Oven Peach Cobbler
If you're nuts about camping you NEED to try this simple recipe for cobbler!
If you're nuts about camping you NEED to try this simple recipe for cobbler!
- Carbohydrate 69.2406783333333 g
- Cholesterol 82.6633333333333 mg
- Fat 40.4507783333333 g
- Fiber 2.00666666825612 g
- Protein 4.44163 g
- Saturated Fat 20.8294133333333 g
- Serving Size 1 1 -8 (160g)
- Sodium 769.642833333333 mg
- Sugar 67.2340116650772 g
- Trans Fat 2.72586666666668 g
- Calories 645 calories
Step-by-step
- Heat coals in chimney until hot.
- Line your Dutch oven with tin-foil and coat with cooking spray.
- Drain your peaches and spread them out evenly in the bottom of your Dutch oven.
- Sprinkle the yellow cake mix evenly over peaches.
- Spread out the butter over the cake mix in no particular fashion.
- Pour the can of Sprite on top of the cake mix and butter.
- Cover.
- Place 6-8 hot coals on the ground and put the Dutch oven on top.
- Place 6-8 hot coals on top of the Dutch oven, and let cook for about 1 hour.
- Spoon out into bowl and top with Cool Whip.
- Enjoy!
Baking sweet fruit desserts in cast iron over wood charcoal requires careful management of radiant heat distribution to prevent scorching the bottom crust. Traditional camp cooking relies on balancing briquettes between the lid and the base to mimic an indoor convection oven. Placing eight coals beneath a twelve-inch vessel and eight coals directly on the lid establishes a consistent internal environment capable of baking starches through without burning the sugars in the fruit.
When fresh freestone peaches are unavailable during cooler months, canned fruit provides a reliable alternative, though draining excess syrup prevents the batter from becoming waterlogged. Substituting a carbonated lemon-lime beverage for liquid dairy introduces effervescence and mild acidity, which reacts with the leavening agents inside commercial yellow cake mixes to create an open crumb structure. Distributing cold butter pats across the dry mix guarantees pockets of rich fat melt downward during the sixty-minute baking window, hydrating the flour particles that do not absorb moisture from the surrounding steam.
