What is more summer than Peach Cobbler baked on an open campfire? Not much. Mmmm, that sweet, “perfumy”, juicy fruit. A perfectly ripened Peach is devine.
That is why after chasing the “tree ripened peaches” sign by sign. Turn by turn. About 5 miles up the road, I wasn’t disappointed to find that the peaches for sale where actually imported from Colorado and not at all local. We should have suspected, the numerous orchards we passed by offered many kinds fruits, but no peaches. This was the lone Peach “orchard”.
No worries though, the peaches are perfect! We bought enough to snack on a few and use 4 to make a Peach Cobbler in a cast iron Dutch oven over the campfire.
As I am wheat intolerant I used a combination of Spelt flour (which I can tolerate occasionally in small doses) and oats. The same amount of regular all purpose flour may be substituted. Corn flour will work adding a savory salty contrast to your Cobbler. Gluten free flours may also work as well. There are so many brands with as many formulations, you’ll need to experiment a bit to find best ratios for you.
Take advantage of fresh ingredients you find along your travels. This Cobbler is made in a cast iron Dutch oven. A pan with a lid is important because coals will be places on the lid to create an oven effect inside the pan.
- 4 ripe peaches medium sized unpeeled , sliced into 8-10 pieces.
- 1 tsp dried thyme
- 2 Tbl sugar
- 1/2 tsp salt
- 1 shot of rye or bourbon – 1/2 cup spelt flour
- 1/2 cup oats
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 Tbl melted butter
- 1/4 milk
Be sure you have enough hot coals in your campfire before you get started. You’ll need about 10- 3″ chunks the get started. And more as they cool down.
Mix your sliced peaches with the thyme, sugar, salt and bourbon and set aside to macerate while you make the dough. In a separate bowl, mix the flour, oats, sugar, baking powder and salt together and stir well. Add the melted butter and milk. Stir just until mixture comes together. Should be the thickness of a brownie batter. If necessary add more milk a tablespoon at a time until desired thickness is reached.
Butter the bottom of the Dutch oven. Pour in the Peach mixture. Drop the batter by large tablespoons on top of the peaches., leaving space between each drop.
Cover with the lid and take to the fire. Now you can baked this two ways. One by directly placing the pot on 12 or so hot coals and the second by placing the pot on a grill rack 8-10 inches above the campfire. The direct coal method will require you to check the mixture often so as to not burn the bottom. Be sure you have a proper pan lifter to rotate the pan and the lid as it bakes. These are usually available right where the cast iron products are sold.
Once the pan is situated, carefully place 7-10 hot coals directly on the lid of the Dutch oven. About every 15 min check the coals and add more if the have died down . After about 30 minutes, remove the coals and carefully open the lid to check for doneness. Add more coals. And check again until the top has a nicely browned top that is beginning to crack a bit. Remove to pot from the fire and let cool for 15-20 min. Serve with fresh cream or ice cream or just plain. It’s all good.
Not camping this weekend? You can make this Peach Cobbler in the oven or on the grill. For the oven cook at 350 degrees for about 30-45 minutes. Until the fruit is bubbly and the topping is cooked through and browning on top.