Once you’ve tried this Colorado Peach Cobbler camping recipe, you may come to the understanding that THIS is the reason Dutch ovens were invented.
You can hold out for Colorado Peach season which is focused in August, but this cobbler is so good you’ll want to make it year round. The canned peaches we used make a reasonable, albeit less authentic, substitute.
- 8-10 fresh Colorado peaches (or two large/four small cans of canned peaches)
- ¼ cup white sugar
- ¾ cup brown sugar
- 1 tsp. lemon juice
- 2 tsp. cornstarch
- ¼ cup water
- Bisquick baking mix
- Slice peaches and remove pits (or open cans of sliced peaches.)
- Place in bowl and add white sugar, ¼ cup of the brown sugar, lemon juice, cornstarch, and water (for fresh peaches.) Omit water but include juice for canned peaches.
- Combine well and transfer to lined, 12-inch Dutch oven.
- Place Dutch oven over medium heat and bring to low boil. Reduce heat and allow to cook for 5-10 minutes stirring often. Fresh peaches should be well-softened.
- Prepare Bisquick mix following recipe on box for double batch of dumplings, but add remaining brown sugar to dry mix before adding liquid ingredients.
- When peaches are soft, spoon dumpling dough evenly over the boiling peaches.
- Place in 425 degree oven or use charcoal briquettes to bring up to heat – 10 coals underneath and 21 coals on top of 12-inch Dutch oven.
- Bake for approximately 15-20 minutes until top of dumplings in golden brown. (In oven, uncover after 10 minutes.)