One of the most popular culinary videos we’ve posted on AOL and beyond is how to make dutch oven peach cobbler. In Arizona, while filming for our other PBS series Equitrekking, I joined Barbara Kennedy of Cowgirls Forever to help make this special cobbler, but the results were delicious.
Here’s the recipe.
- Peach Cobbler 14″
- Deep Dutch Oven
- 28 Briquettes
- 1 stick of butter
- 28 oz. can of peaches in syrup
- 2 boxes cake mix (yellow, vanilla, or butter)
- 6 oz. can crushed pineapple
- 1/4 cup brown sugar
- cinnamon
Heat oven with 10 coals on bottom and 18 on top for about 5 min. Melt butter in bottom of oven, add fruit, stir in cake mixes, sprinkle brown sugar and cinnamon on top. Cover and bake about 35 min. Turn oven 1/4 turn every 10 min or so for even heat. Lift lid to check heat after about 15 min., if browning too fast just remove a few coals from top or bottom.
Done when firm throughout. Let the Dutch oven peach cobbler sit for a few minutes before serving. Be very careful, fruit stays scalding hot for quite some time and will burn your mouth!! Any fruit can be substituted. It’s best to use fruit in juice or syrup, pie filling is too sweet and thick. If more moisture is needed use 7up or Mountain Dew (not diet). Dark, sweet cherries are great with chocolate cake mix too. Apples, raisins and carrot cake mix. Frozen mixed berries need the soda.
