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Camp Peach Cobbler
This is from Ed Braud's cookbook "Black Iron And Cajun Spice"  for cooking in camp-style cast iron Dutch ovens (with legs), using charcoal briquets. You can pick up an autographed copy of his book at Galvez Hardware & Outdoor Cooking in Prairieville. Used with permission.

Done in a 10" camp Dutch oven.

butter flavored cooking spray
1 9.9oz can sliced peaches
1 21 oz can peach pie filling
2 1/2 cups yellow cake mix
1 stick cold butter
ground cinnamon (optional)

Spray the inner bottom of the pot. In a bowl, mix peach slices and pie filling. Place peaches in pot. Place cake mix in a bowl and break up any possible lumps. Spread cake mix over peaches without stirring into peaches. (Option: sprinkle top lightly with cinnamon) Using a sharp, thin knife, cut and place thin butter slices onto the top of the cake mix. Distribute evenly. Do not mix with the cake mix. Bake 45 minutes or until brown on top with 15 briquets against the lid flange, 6 near the center of the lid and 8 under the perimeter of the dutch oven.