Sunday, February 8, 2009

dutch oven peach cobbler

i'm obsessed with peach cobbler. i'm always on the hunt for good recipes and try it whenever i see it on a menu. problem is, sometimes it's too cakey and sometimes it's too biscuity. it's ideal to find the righteous combination of the two, a cake-like flavor, but crunchy on top like a biscuit. the best i have had usually comes out of a dutch oven at a campfire. and as i posted before i got and indoor dutch oven for christmas. of course, my wheels started turning. so i looked around the internet for recipes i thought i could adapt to the dutch oven. i found one that is pretty good. i can't say it's perfect, but the flavor was so good and it was pretty darn close. oh, and i had peaches i froze from this summer, so it was way better than canned peaches. no offense.

Filling -
4 cups of ripe peaches, peeled and sliced
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an 8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven). Combine the 3 ingredients in the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon the batter over the
butter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches. Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good measure) and bake for an additional 5-10 minutes or until the crust is golden.

found at:


julia said...

dear cobbler,

i am angry you never made it into my mouth. very angry.


Damian said...

well this blog is about to explode, like some sort of cake bomb.

Fortunately, you will be in Spain away from the sugary shrapnel.

T.R. said...

From what I have observed of other dutch oven bakers, you should drop a half cup of charcoal ash onto it right before serving.

Sylvia said...

Oh this is my family's favorite Sunday dessert. We eat it with Bluebell Ice cream and really.. there's nothing that tops it. Delicious.
Ananta Watches

Alice said...

Made it last night, added blackberries and a few dashes of ginger. I love it. Thanks for sharing.