gonejeeping15
Adventurer
Antbody tried making Paula Dene's bisquick receipe for peach cobbler in a Dutch oven over the fire? I will be reducing it down to a one quart size.
Doug,
w6jds
Doug,
w6jds
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Peach Cobler
- Thread starter gonejeeping15
- Start date
eugenethejeeper
New member
I am not sure about Paula Dene's receipe, but I just use 2 cans of peach pie filling and a box of white cake mix sprinkled on top. I have also used apple and cherry filling.:chef:
rdraider
Adventurer
x2 with a little cinnamon sprinkled on top.
gonejeeping15
Adventurer
Peach Cobbler in a Dutch Oven
My first attemp at cobbler I used the Louisiana cobbler mix, butter, peaches and milk. Easy it was, a favorite, no! Next time I will try the Paula Deen Bisquick recipe which is online.
I will do the pictures too!
w6jds
My first attemp at cobbler I used the Louisiana cobbler mix, butter, peaches and milk. Easy it was, a favorite, no! Next time I will try the Paula Deen Bisquick recipe which is online.
I will do the pictures too!
w6jds
spressomon
Expedition Leader
Thanks ^^^ for the Paula Deen idea! I will be baking this on Saturday night in the DO for the gang! And I will try to remember to take photos for subsequent post up...unless I burn it :wings:
Boy Scouts Dutch Oven Cookbook pg. 31-32. this is a very good resource for dutch oven cooking, though i stay away from some recipes like "Squirrel Stew, Georgia Style" pg. 11
dwh
Tail-End Charlie
So the last time I stocked up, I was planning to make up some Bisquick cobbler. I was standing in the canned fruit aisle and trying to decide on peach, apple or cherry when something caught my eye - pears. In pear juice (I hate heavy syrup).
So tonight I made Pear Cobbler. I had never even thought of it before. Figured it should be tasty.
OMG was I wrong. It was EXTREMELY TASTY! I'm in love. Pear cobbler...give it a shot...you'll love it too.
So tonight I made Pear Cobbler. I had never even thought of it before. Figured it should be tasty.
OMG was I wrong. It was EXTREMELY TASTY! I'm in love. Pear cobbler...give it a shot...you'll love it too.
Joanne
Adventurer
Here's another approach to peach cobbler.
Although this recipe is a great first time cobbler, it's also one of the ones I make on a regular basis. It's so simple you can have it cooking in 5 minutes or less. Using premade cinnamon rolls may be cheating, but I've never had a complaint.
Hardware
12 inch Dutch Oven
26 briquettes (more if it's windy or cold)
Ingredients
2 large cans of sliced peaches (around 30 oz cans)
1 small can of crushed pineapple (8 oz can)
2 tubes Pillsbury Cinnamon Rolls
1 tbl cinnamon
1 tsp nutmeg
1 tbl corn starch
Procedure
Note: I like to preheat the lid when I am cooking this cobbler. Set the lid on a holder and throw on 16 coals. Leave the coals on the lid while you prepare the cobbler.
1 - Open and drain the peaches and pineapple
2 - Mix 1 tablespoon of corn starch into 1/4 cup (or less) of water, mixing until no lumps
3 - Pour the peaches, pineapple, cinnamon and nutmeg into the oven. Mix together.
4 - Pour the corn starch mixture over the peaches and mix in. This will cause the juices to thicken a bit and keep the cobber from getting too runny. If you don't have corn starch available, just skip this step. The cobbler will still be good
5 - Place the cinnamon rolls on top of the peaches. You can leave them whole, or you can tear them into little pieces. I leave them whole because they look nice.
6 - Place the pot over the 10 lower coals and put the preheated lid on.
7 - This should take around 15 minutes to cook. I suggest that you spin the lid 1/4 turn every 5 minutes or so. After 10 minutes sneak a quick look to see how the rolls are cooking. Remove the cobbler from the heat when the rolls are golden brown.
8 - Drizzle the frosting that came with the cinnamon rolls all over the top.
9 - Serve and enjoy.
Keep in mind that the peaches and pineapples don't really need to be cooked. You just want them nice and hot, so don't overdo bottom heat. You need top heat to bake the cinnamon rolls, so add a few more coals to the top if the rolls aren't cooking the way you want.
If you are cooking in a 12 deep oven, add an additional 3 to 4 briquettes on the lid.
Joanne
Although this recipe is a great first time cobbler, it's also one of the ones I make on a regular basis. It's so simple you can have it cooking in 5 minutes or less. Using premade cinnamon rolls may be cheating, but I've never had a complaint.
Hardware
12 inch Dutch Oven
26 briquettes (more if it's windy or cold)
Ingredients
2 large cans of sliced peaches (around 30 oz cans)
1 small can of crushed pineapple (8 oz can)
2 tubes Pillsbury Cinnamon Rolls
1 tbl cinnamon
1 tsp nutmeg
1 tbl corn starch
Procedure
Note: I like to preheat the lid when I am cooking this cobbler. Set the lid on a holder and throw on 16 coals. Leave the coals on the lid while you prepare the cobbler.
1 - Open and drain the peaches and pineapple
2 - Mix 1 tablespoon of corn starch into 1/4 cup (or less) of water, mixing until no lumps
3 - Pour the peaches, pineapple, cinnamon and nutmeg into the oven. Mix together.
4 - Pour the corn starch mixture over the peaches and mix in. This will cause the juices to thicken a bit and keep the cobber from getting too runny. If you don't have corn starch available, just skip this step. The cobbler will still be good
5 - Place the cinnamon rolls on top of the peaches. You can leave them whole, or you can tear them into little pieces. I leave them whole because they look nice.
6 - Place the pot over the 10 lower coals and put the preheated lid on.
7 - This should take around 15 minutes to cook. I suggest that you spin the lid 1/4 turn every 5 minutes or so. After 10 minutes sneak a quick look to see how the rolls are cooking. Remove the cobbler from the heat when the rolls are golden brown.
8 - Drizzle the frosting that came with the cinnamon rolls all over the top.
9 - Serve and enjoy.
Keep in mind that the peaches and pineapples don't really need to be cooked. You just want them nice and hot, so don't overdo bottom heat. You need top heat to bake the cinnamon rolls, so add a few more coals to the top if the rolls aren't cooking the way you want.
If you are cooking in a 12 deep oven, add an additional 3 to 4 briquettes on the lid.
Joanne
Corey
OverCamping Specialist
I do not want to take this off topic, but last year I bought an 8" and 10" or 12" DO for home/camping.
Non leg models on each.
Have not tried the cobbler yet, but I had bought earlier in the year two cans of peaches, some Seven Up, and a box of cake mix.
So all I would have to do is drain the peaches and put in the DO, add Seven Up, and the cake mix, stir, then put in the oven?
I realize my two DO's would not work for a camp fire probably due to them having a flat surface since they can go on a stove top or inside of an electric or gas oven.
Non leg models on each.
Have not tried the cobbler yet, but I had bought earlier in the year two cans of peaches, some Seven Up, and a box of cake mix.
So all I would have to do is drain the peaches and put in the DO, add Seven Up, and the cake mix, stir, then put in the oven?
I realize my two DO's would not work for a camp fire probably due to them having a flat surface since they can go on a stove top or inside of an electric or gas oven.
cnynrat
Expedition Leader
I think with a little more prep at home you can do better cobbler with a scratch biscuit topping vs. anything made with Bisquick (yech!).
One key to making a good cobbler is to cook the fruit filling a while before you put the biscuits on top. The fruit filling should be bubbling nicely before you drop the biscuits. That will enable the biscuits to cook from both the bottom and the top, which gives you nicely cooked biscuits that are not soggy on the bottom.
Here's a recipe I adapted from from a recipe I use at home. This one is berry based, but you can also use it with peach filling - use you favorite peach cobbler filling recipe. I've also made it with fresh berries and fresh cherries. The topping part of the recipe is very adaptable to any type of cobbler you want to make. Note that the filling prep for fresh berries is a little different than what is described here.
To make life a little simpler on the trail, I measure and prepackage the dry ingredients in ziplock bags at home. Dry ingredients for the filling go in one ziplock. Dry ingredients for the biscuit dough go in another, and a third small ziplock contains the sugar/cinnamon mix for the top of the biscuits. I place this third ziplock inside the bag with the dry ingredients for the biscuits.
I also measure the buttermilk at home and put that in a small plastic container.
Dave's Berry Cobbler
This is sized for a 10" dutch oven, but I have also scaled it for an 8" oven. The 10" recipe serves 6 or so, maybe up to 8, especially if you're serving with ice cream.
You can use any type of berries you like with this. The original recipe was for blueberries, but I usually use a mix of blueberries, strawberries, raspberries, and cherries that happens to be readily available in my local grocery.
While the berries are baking, prepare the ingredients for the topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven.
Filling
Frozen berries: 36 oz
sugar: 1/2 C
cornstarch: 1 T
cinnamon: 1 pinch
salt: 1 pinch
grated lemon zest: 1 ½ t
lemon juice: 1 T
Topping
Flour: 1 C
Corn meal: 2 T
Sugar: ¼ C
Baking soda: 1/4 t
baking powder: 2T
salt: 1/4
Butter, melted: 4 T
buttermilk: 1/3 C
vanilla: ½ t
cinnamon: 1/8 t
Coals:
375 (top/bottom) 16/7
425 (top/bottom) 18/9
1. Thaw frozen berries in colander set over bowl to catch juices. Transfer juices to small saucepan; simmer over medium heat until syrupy and thick enough to coat back of a spoon, about 10 minutes.
2. Preheat oven to 375 degrees.
3. For the Filling: Stir sugar, cornstarch, cinnamon and salt together in a large bowl. Add berries, with syrup, and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to oven, bake until mixture is hot and bubbling around edges, about 30 minutes.
4. For the Topping: Whisk flour, cornmeal, ¼ C sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk melted butter buttermilk and vanilla in a small bowl. Mix 2t sugar and cinnamon in second small bowl and set aside. One minute before berries are done, add wet ingredients to dry, stir with rubber spatula until just combined and no dry pockets remain.
5. Pinch off 8 equal sized pieces of biscuit dough (~4 for 8” recipe) and place on hot filling, spacing them about ½” apart (they should not touch). Sprinkle each mound of dough with cinnamon sugar.
6. Increase oven temp to 425 degrees. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 20-22 minutes.
You may want to let the cobbler cool for 5-10 minutes which helps the filling set a bit. Serve with ice cream (of course!).
Bon appetite! :drool:
One key to making a good cobbler is to cook the fruit filling a while before you put the biscuits on top. The fruit filling should be bubbling nicely before you drop the biscuits. That will enable the biscuits to cook from both the bottom and the top, which gives you nicely cooked biscuits that are not soggy on the bottom.
Here's a recipe I adapted from from a recipe I use at home. This one is berry based, but you can also use it with peach filling - use you favorite peach cobbler filling recipe. I've also made it with fresh berries and fresh cherries. The topping part of the recipe is very adaptable to any type of cobbler you want to make. Note that the filling prep for fresh berries is a little different than what is described here.
To make life a little simpler on the trail, I measure and prepackage the dry ingredients in ziplock bags at home. Dry ingredients for the filling go in one ziplock. Dry ingredients for the biscuit dough go in another, and a third small ziplock contains the sugar/cinnamon mix for the top of the biscuits. I place this third ziplock inside the bag with the dry ingredients for the biscuits.
I also measure the buttermilk at home and put that in a small plastic container.
Dave's Berry Cobbler
This is sized for a 10" dutch oven, but I have also scaled it for an 8" oven. The 10" recipe serves 6 or so, maybe up to 8, especially if you're serving with ice cream.
You can use any type of berries you like with this. The original recipe was for blueberries, but I usually use a mix of blueberries, strawberries, raspberries, and cherries that happens to be readily available in my local grocery.
While the berries are baking, prepare the ingredients for the topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven.
Filling
Frozen berries: 36 oz
sugar: 1/2 C
cornstarch: 1 T
cinnamon: 1 pinch
salt: 1 pinch
grated lemon zest: 1 ½ t
lemon juice: 1 T
Topping
Flour: 1 C
Corn meal: 2 T
Sugar: ¼ C
Baking soda: 1/4 t
baking powder: 2T
salt: 1/4
Butter, melted: 4 T
buttermilk: 1/3 C
vanilla: ½ t
cinnamon: 1/8 t
Coals:
375 (top/bottom) 16/7
425 (top/bottom) 18/9
1. Thaw frozen berries in colander set over bowl to catch juices. Transfer juices to small saucepan; simmer over medium heat until syrupy and thick enough to coat back of a spoon, about 10 minutes.
2. Preheat oven to 375 degrees.
3. For the Filling: Stir sugar, cornstarch, cinnamon and salt together in a large bowl. Add berries, with syrup, and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to oven, bake until mixture is hot and bubbling around edges, about 30 minutes.
4. For the Topping: Whisk flour, cornmeal, ¼ C sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk melted butter buttermilk and vanilla in a small bowl. Mix 2t sugar and cinnamon in second small bowl and set aside. One minute before berries are done, add wet ingredients to dry, stir with rubber spatula until just combined and no dry pockets remain.
5. Pinch off 8 equal sized pieces of biscuit dough (~4 for 8” recipe) and place on hot filling, spacing them about ½” apart (they should not touch). Sprinkle each mound of dough with cinnamon sugar.
6. Increase oven temp to 425 degrees. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 20-22 minutes.
You may want to let the cobbler cool for 5-10 minutes which helps the filling set a bit. Serve with ice cream (of course!).
Bon appetite! :drool:
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gonejeeping15
Adventurer
Wow do I agree, cooking that fruit a bit would be a big improvement and getting rid of the Bisquick too. I will be camping next weekend so I'll scale this down to a 1 quart oven and try it out.
Joanne's sounds good also!
Thanks for the imput.
Doug
Joanne's sounds good also!
Thanks for the imput.
Doug