🍑 Dutch-Oven Peach Cobbler

Ingredients

• 3 can Peaches (canned in juice), in juice, drained (save ½ cup juice)
• 1 tsp Ground cinnamon, divided

• Batter (dry part mixed at home)

• 1½ cup All-purpose flour
• ¾ cup Granulated sugar
• 2 tsp Baking powder
• ¼ tsp Table salt
• ½ cup Butter, unsalted, melted
• ¾ cup Whole milk

Nutrition

Steps

You’ll need: 12-inch camp Dutch oven with legs and a flat, rimmed lid, charcoal briquettes and a chimney starter, lid lifter, heat-proof gloves, foil liner (optional).

1. At home, mix the flour, sugar, baking powder, salt and half the cinnamon in a bag.
2. Light about 26 briquettes in a chimney starter in the fire ring or on bare ground cleared of anything that can burn. When they are covered in gray ash (15 to 20 minutes), they are ready.
3. Line the Dutch oven with foil if you like (for easy cleanup). Spread the peaches and saved juice in the bottom and sprinkle with the rest of the cinnamon.
4. Stir the milk and melted butter into the dry mix just until combined, and spoon the batter over the peaches.
5. Put on the lid. Set the oven over 9 briquettes in a ring and put 17 on the lid, spread evenly. This is about 350°F for a 12-inch oven (diameter × 2, plus 2 for each 25°F, two-thirds on top for baking).
6. Bake 35 to 45 minutes, turning the oven a quarter turn one way and the lid a quarter turn the other every 15 minutes so it browns evenly. Lift the lid carefully, brushing ash away, to check: the top should be golden and a knife come out clean.
7. Let it cool 10 minutes; the fruit is very hot. When done, put the used coals in the fire ring and put them out completely: drown, stir, drown and feel.