Sunday was National Peach Cobbler Day so I made this one. It’s a great recipe. The peaches on the bottom are spiced with just a little cinnamon and the biscuit topping is light and fluffy. The peach filling and the topping integrate nicely. It tastes very much like pie. We decided serving it with ice cream is best, but it is also good all by itself.
The recipe calls for canned peaches, but I imagine frozen or fresh would also work. If you go fresh or frozen, you may want to substitute some kind of fruit juice in place of the ¼ cup reserved syrup or juice from the canned peaches.
This recipe fits perfectly in a 10-inch Dutch oven or you could double it and bake it in a 14-inch Dutch oven, if you’re feeding a larger crowd. If you do double it, remember to adjust your coals for the 14-inch. If you are making this at home, you would use a 9×9 baking dish.
10-inch Dutch oven
2 mixing bowls
Measuring cups and spoons
Ingredients for the Fruit Filling
¼ cup brown sugar
1 ½ tablespoons corn starch
½ teaspoons ground cinnamon
1 teaspoon lemon juice
1 can (28 oz.) peach slices in syrup or juice
¼ cup of reserved syrup or juice from canned peaches
Ingredients for the Topping
¼ cup butter
¼ cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
1 tablespoon baking powder
½ cup milk
Line your Dutch oven with foil (if you want) and start 21+ coals.
For the filling, strain the peaches, reserving ¼ cup of syrup or juice. In a large bowl, combine brown sugar, corn starch, cinnamon, and lemon juice. Add the peaches and the ¼ cup of reserved juice or syrup, and toss to coat the fruit. Transfer the peach mixture to the Dutch oven.
For the topping, in a medium size bowl, cream the butter and granulating sugar (using a fork) until well combined. Add the vanilla and the lightly beaten egg. Add the flour and the baking powder alternately with the milk. Batter will be thick. Using the fork or a spoon, drop the batter over the peaches in the baking dish.
Bake in a 350°F oven, using 14 coals on the top and 7 coals underneath, for 30-35 minutes or until peaches are bubbling and topping is golden brown. Serve warm or cooled, plain or with a dollop of whipped cream or a scoop of ice cream. Serves 6.