Peach cobbler has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match!
—JACKIE WILSON WELLSVILLE, UT
PREP: 25 MIN. • COOK: 30 MIN. + STANDING • MAKES: 8 SERVINGS
2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/2 cup butter, melted
FILLING
2 cans (15 1/4 ounces each) sliced peaches
1/4 cup sugar
1/2 teaspoon ground cinnamon, optional
1. Prepare campfire or grill for low heat, using 32-40 charcoal briquettes or large wood chips.
2. Line a 10-in. Dutch oven with heavy-duty foil. In a large bowl, combine flour, sugar, baking powder and salt. Stir in milk and butter just until moistened. Transfer to prepared Dutch oven.
3. Drain peaches, reserving 1 cup syrup. Spoon peaches over batter; sprinkle with sugar and, if desired, cinnamon. Pour the reserved syrup over fruit.
4. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place the Dutch oven directly on top of 16-20 briquettes. Using long-handled tongs, place 16-20 briquettes on pan cover.
5. Cook 30-40 minutes or until set and filling is bubbly. To check for doneness, use the tongs to carefully lift the cover. If necessary, cook 5 minutes longer. Let stand, uncovered, 15 minutes before serving.