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Peach Cobbler

Line oven with aluminum foil for easy cleaning(optional). Foil can not be between the lid and base since an air tight seal is formed. Apply 1/2 stick of butter/margarine in small pats to the sides and bottom of the oven.

Pour 2 large cans (32 oz) of peaches in the oven. Reserve Juice. (Many prefer cutting the sliced peaches into smaller chunks). Stir juice (about 1 cup) into yellow cake mix. (For variety try using a combination of equal parts cake mix and bisquick mix-- about half a 2 lb 8 oz box-- and all the fruit juice so it's not quite so sweet. Or dump the dry cake mix over the peaches and cup of juice) Beat in 1 egg. Pour batter over the peaches. Sprinkle with Cinnamon. Drop remaining pats of butter on top of mixture. Cook about 45-50 minutes.

Charcoal 8 briquettes on the bottom and 12 on the top of the oven. (If using preheated Dutch oven, little or no heat is needed on the bottom since the fruit only needs to be warmed.


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