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Dutch Oven Peach Cobbler Recipes

Did you know: a medium peach has 1 g of protein,  is native to China, and can be either clingstones and freestones, depending on whether the flesh sticks to the stone or not.  But the best thing about peaches is that they are delicious and make delicious dessert in the Dutch oven!  Dutch oven peach cobbler is an all-time classic.

Dutch Oven Peach Cobbler

12 fresh sliced peaches
1 T cinnamon
2 pkgs white cake mix
16 oz 7-up

Place peaches in Dutch oven and sprinkle with cinnamon. Cover with cake mix, then gently pour 7-up over the dry mix. Cover and cook for 60 mins at 350 degrees, which is about 8 coals underneath and 15 on the top of your Dutch oven.

Tim Croall

Easy Dutch Oven Peach Cobbler

1 box cake mix
2 29 oz cans sliced peaches
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil: 1/3 cup plus 1 T
1 teaspoon cinnamon
water

Mix the cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.

Preheat oven over 8 burning coals. Add 1 T of oil and ½ cup of brown sugar to the Dutch oven.  When the sugar has melted, add the peaches (add no more than 1/2 cup of the juice). Add 1 cup sugar and 2 teaspoons cinnamon. Stir.  Pour the cake batter onto the peaches slowly.

Put the lid on the Dutch oven and add 12 burning coals to the top of the lid. After 15 minutes, remove oven from the bottom coals but continue baking with the lid coals until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving.

Peach-Orange Dump Cobbler

1 (30 oz.) can sliced peaches
1 yellow cake mix
2 (8 oz.) cans mandarin oranges
1 can Orange soda
2 tsp. cinnamon
4 Tbs. Butter (cut into pieces)
¾ cup brown sugar
Vanilla ice cream

Line a Dutch oven with heavy-duty foil. Add drained peaches, drained oranges, and cinnamon to the Dutch oven and stir. Sprinkle the brown sugar over the fruit.

Dump cake mix in a pile over the center of the fruit. Make a well in the center of the cake mix. Pour the orange soda into the well. Stir into the cake mix to moisten. Spread the mixture evenly over fruit and dot the top with butter.  Place the lid on the Dutch oven and bake using 8-10 briquettes on the bottom and 14-16 briquettes on the top for 45-60 minutes.

Serve warm with vanilla ice cream.

Scott

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