Dutch Oven Peach Cobbler
No need for canned peaches with this recipe! Simply use fresh or frozen peaches, combined with a few ingredients to get a nice syrup. Enjoy Dutch Oven Peach Cobbler topped with a simple homemade Cinnamon Maple Whipping Cream.
Cut down on prep!
A simple hack we looove with cobblers is to use cake mix as the crust. Yellow cake mix is most commonly used, but our AP Classic Cream Cake & Muffin Mix (#1823) will do the trick as well. Simply mix 3 2/3 cups Cake Mix with 1/2 cup melted butter, then top with brown sugar and 1/2 stick of butter at the end as listed below in the recipe steps. You can also sub the melted butter with a can of Sprite, still topping with the 1/2 stick of butter and brown sugar.
Try these Dutch Oven recipes!
No need for canned peaches with this recipe! Dutch Oven Peach Cobbler topped with a simple homemade Cinnamon Maple Whipping Cream.
Dutch Oven Peach Cobbler w/Cinnamon Maple Whipping Cream
- 1/2 bag Flav-R-Pac Sliced Peaches (#7841), thawed
- 1/4 cup C & H Granulated Sugar (#1632)
- 2 Tbsp Log Cabin Maple Syrup (#1590)
- 1 lemon, juiced
For the crust:
- 1/2 cup Kirkland Sweet Cream Butter (#1723), melted
- 1 cup Turkey Brand Flour (#2285)
- 3/4 cup C & H Granulated Sugar (#1632)
- 1 tsp Blue Cattle Truck Mexican Vanilla (#6702)
- 1 tsp Clabber Girl Baking Powder (#2847)
- 1/2 tsp Regal Fine Sea Salt (#1146), AP Ground Saigon Cinnamon (#3626), and nutmeg
- 1/4 cup C & H Brown Sugar (#)
Cinnamon Maple Whipping Cream:
- 2 cups Gossner Shelf Stable Whipping Cream (#1696)
- 1/3 cup C & H Powdered Sugar (#1151)
- 3 Tbsp Log Cabin Maple Syrup (#1590)
- 2 tsp AP Ground Saigon Cinnamon (#3626)
- Additional items: 1 stick Kirkland butter (#), 27 briquettes
- First, combine the ingredients for the peach filling. Set aside.
- Then, mix together the melted butter, sugar, vanilla, flour, baking powder, salt, cinnamon and nutmeg to get a cookie-dough like mixture.
- Now, place a Dutch Oven on top of 9 hot briquettes. Once it is heated up, melt half a stick of butter followed by the peach mixture. Top with the crust mixture, then slice the remaining half stick of butter and spread over the top.
- Now, place the lid of the Dutch Oven on along with 18 hot briquettes. Cook for 45 minutes, or until the crust is golden brown and peaches are bubbly. For the last 10 minutes, add the brown sugar on top.
- Meanwhile, prepare the whipping cream by beating together the whipping cream, powdered sugar, maple syrup and cinnamon until you get stiff peaks.
- Allow the cobbler to cool slightly, then serve with Cinnamon Maple Whipping Cream or vanilla ice cream.