My dad made this peach cobbler in a Dutch oven with coals from the campfire. We ate it several times each summer while camping at Garner State Park in southwest Texas. It isn’t quite as good out of the oven, but pretty darn near!
1 hour before baking: Start a fire to prepare coals; you need enough charcoal briquettes to cook the cobbler 20 minutes; you need enough coals underneath to heat the full bottom, as well as a single layer on top of the Dutch oven lid.
- 1 stick oleo-margarine (vegetable spread) or butter
- 2 large cans sliced peaches; drain only one can, leave the liquid in the second can
- 2 teaspoons cinnamon
- 2 cups Bisquik
- 1/2 cup regular white granulated sugar
- 1 cup water
- 1/3 lb box brown sugar (about 1 cup, loosely filled)
Settle the Dutch oven on a layer of coals. Coals must be touching the bottom of the Dutch oven. Remove the Dutch oven lid with a long handled tool, such as long channel locks or the long hook designed to lift the slotted lid of a Dutch oven. Place the lid on a clean surface because it the crust of the cobbler will probably touch the inside of the lid as it rises.
Melt the oleo-margarine or butter in the bottom of the Dutch oven. After it is completely melted and covering the bottom of the oven, pour in the two cans of peaches (one of the cans should be drained, the other provides enough liquid for the filling). Bring the butter and peaches in juice to a boil inside the oven over the hot coals. Sprinkle with cinnamon. Mix up the Bisquik, white sugar and water as if it is pancake dough – a few lumps are fine. Pour this batter around and all across the top of the peaches. Scatter the crumbled brown sugar on top of the batter.
Cover with the Dutch oven lid and arrange coals to completely cover lid. (Camp fire Dutch oven lids usually have a rim around the edge that helps keep the coals in place.) Bake 10 minutes. If your coals were hot enough, you will have a thick and fluffy golden crust on top, with cooked peach filling on the bottom. If you peak at the crust after 10 minutes and it is not golden brown on top, your top coals may not have been hot enough. Settle lid firmly back on oven and exchange the cool coals for new hot ones from the fire. Bake another 5-7 minutes.
Serve warm! 8 large servings or 12 small servings
Bisquik Peach Cobbler (in a regular oven)
This home kitchen version of the Cowboy Cobbler starts with the batter on bottom; it will bubble up through the peaches as it bakes.
- 1 stick oleo-margarine (vegetable spread) or butter
- 2 large cans sliced peaches; drain only one can, leave the liquid in the second can
- 2 teaspoons cinnamon
- 2 cups Bisquik
- 1/2 cup regular white granulated sugar
- 1 cup water
- 1/3 lb box brown sugar (about 1 cup, loosely filled)
Heat oven to 375° F. Place the oleo-margarine or butter in a 13 x 9 glass baking pan and melt the butter in the pan in the oven. Remove carefully with hot pads and place on a hot pad or trivet while you add the next layers.
Mix Bisquik, regular sugar and water like pancake batter – a few lumps are fine. Pour the batter over the melted butter or oleo.
Drain one of the cans of peaches and scatter the peaches over the batter. Pour the remaining can of peaches and liquid over the first peaches.
Sprinkle cinnamon over peaches.
Scatter brown sugar over cinnamon and peaches.
Bake, uncovered in the oven until the crust has risen through the peaches and is golden brown on top. Up to 45 or 50 minutes.