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Campfire Dutch Oven Peach Cobbler

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Rate this recipe 4.4/5 (16 Votes)

Ingredients

  • 1 Cup of Butter (Canned Butter if it is SHTF)
  • 1 1/2 Cups All Purpose Flour
  • 2 Cups of Sugar
  • 1/2 Teaspoon of Salt
  • 2 Teaspoons Baking Soda
  • 3/4 Cup of Evaporated Milk
  • 3/4 Cup of Water
  • 29 Ounce Can of Sliced Peaches in Light Syrup

Details

Adapted from thebackyardpioneer.com

Preparation

Step 1

Get some charcoal going in your starter.
Melt the butter in the dutch oven
Mix the flour, sugar, salt, and baking soda together in a bowl.
Add the evaporated milk and water slowly to the dry ingredients and mix lightly until it becomes a moist batter.
Pour the batter into the dutch oven and the pour the can of peaches right on top of it.
Put the lid on and place 18 coals on top with 10 fresh coals under the dutch oven.
This should give you right around 350 degrees.

Bake the dutch oven peach cobbler for 30 to 40 minutes.
Check the dutch oven peach cobbler with a toothpick.
When the toothpick comes out clean it is done.


How to clean cast iron without water:
Cut a raw potato in half or lengthwise, depending on the size of your skillet. Larger skillets may require you to cut the potato lengthwise for more surface area.

This method of cleaning your cast iron pots and pans works great for tackling rust.

Apply a thin layer of baking soda to the bottom of your potato. The baking soda is both a slight abrasive and a light but effective cleaner. Baking soda is renowned as a natural cleaning ingredient.

Scrub the skillet with the potato and baking soda, taking extra care to clean the problem areas. Scrub the bottom of the pan, as well, as the sides. If the potato gets too slick, simply cut a slice off of it and apply another coating of baking soda.

Season your pan after cleaning. You'll probably need to re-season your pan after cleaning it with a potato and baking soda.

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