Peaches are in their prime! Here’s a great (and easy!) way to make peach cobbler in your dutch oven.
Use a #10 dutch oven with a rimmed lid and short legs on the bottom. For easy clean up, insert a 3 quart aluminum casserole pan inside the dutch oven. The cobbler can be removed when done and the dutch oven remains spotless and clean.
The ingredients are easy.
- 6-8 peaches, peeled and sliced
- 1 cup sugar
- 1 cup self rising flour
- Cinnamon to taste
Pour the dry ingredients into the dutch oven and mixture thoroughly. Then pour the peaches over the dry mixture. Take a large spoon and blend the mixture. IMPORTANT: Only stir the mixture 4-5 times.
Now sprinkle the top with cinnamon. Put the lid on the dutch oven and make sure the lid fits flush. You may have to press down to crush the foil lip of the casserole pan liner to get a good fit.
Spread 8-10 hot coals on the ground. Use a pit or rake away any combustible grass or brush from the area. Place the dutch over over the hot coals. The legs of the dutch oven will keep from crushing the coals. Now pour the remainder of the coals on top of the dutch oven. Cooking time takes about 45 minutes but check the progress every 15 minutes. Adjust the temperature by adding of removing coals from the top and bottom of the dutch oven.
Serve hot from the dutch oven for some of the best peach cobbler that’s easy to make and no mess to clean up.
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Look what we’ve found! Over 500 recipes for dutch oven cooking. And from the Boy Scouts, no less! Click here for the recipes: Dutch Oven Recipes
Here’s a warm, delicious stew we thought you might enjoy.
Prep: 10 min. Cook: 2 hours 10 min. 8-10 servings
- 2 tablespoons canola oil
- 2 pounds venison stew meat
- 3 large onions, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon pepper
- 3 cups water
- 7 potatoes, peeled and quartered
- 1 pound carrots, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- Bottled browning sauce, optional
- Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings.
Here’s an easy, hearty meal for those fall camp-outs!
1 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
2 Tbsp. tomato paste
3 cups beef broth
2 large carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 leek, chopped
4 3 oz. packages beef jerky (in whatever flavor you prefer)
2 teaspoons dried sage
Salt & pepper to taste
1/4 cup chopped fresh parsley
Heat the butter in a large pan. Add the onions and celery and sauté until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two. Transfer the celery and onions to the slow cooker.
Add the beef broth, carrots, parsnips, leeks, beef jerky and spices to the slow cooker. Cover and cook on high for 4 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.