Dutch Oven Peach Cobbler
Dutch Oven Peach Cobbler

Peach Cobbler

  

August 5, 2016

On the cattle drive, dessert was often referred to as "before the bedroll" because it was the last thing everyone would eat before rolling up their beds and starting the drive again. While traveling from Texas to Kansas, it wasn't practical to have fresh milk and produce. Cowboy's would typically use bottled peaches and canned milk when it became an option in the late 1800's. Since we have fresh produce available today, this recipe includes fresh peaches, buttermilk, and butter.

Peach Cobbler was also made over an open flame and kept warm by the ash. Cowboys didn't have the time to sit around and wait for coals to heat up to cook their food. For this recipe, you can try cooking the cobbler over an open flame or in the oven.

Ingredients

Filling:

1/2 cup butter

6 cups ripe medium peaches, peeled and sliced

juice of 1 lemon

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoons ground ginger

1/2 teaspoons mace

Crust:

2 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup sugar

1/4 teaspoon salt

2 c buttermilk

Mascarpone Cream:

4 oz mascarpone

4 oz Greek yogurt

1 teaspoon vanilla

Directions

In a Dutch oven set over open flame*, add butter and melt. In a work bowl, combine peaches, lemon juice, brown sugar, cinnamon, ginger, and mace, stir until combined. Pour peach mixture into Dutch oven and cook, stirring occasionally, for about 10 minutes, until the mixture begins to thicken. Remove from heat.

Prepare crust by mixing all ingredients together in same work bowl used for peach mixture, the batter should be slightly thick. Using two spoons, drop mixture over the top of the peach mixture, covering it completely.

Place Dutch oven back on the flame and bake cobbler for about 30 minutes, until the biscuit crust begins to brown and the peach mixture is lightly bubbling. Serve with a scoop of ice cream or mascarpone cream.

*Cobbler can also be cooked in the oven at 350°F for 45 minutes.

-Recipe from Tim Pierson

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