A winner from the Pillsbury 2000 Bake-Off Contest, this peach cobbler comes to us courtesy of Becky Beus of Kuna, Idaho and uses a cranberry quick bread to form the batter. I scaled back on the two 29 ounce cans of peaches from the original recipe but if you make it in your 14 inch oven I'd suggest using the larger quantity. In my 12 inch dutch oven, the cobbler baked with 12 coals around the base of the oven with 28-30 on the lid, in 55 minutes the edges were golden brown and it had cooked all the way through in the center. This is so buttery, moist and good and the alluring scent of oranges wafting from your oven will have your friends and family lining up around the campfire for dessert.
Incredible Peach Cobbler
1/2 cup (1 stick) butter, melted
1 15.6 oz package Pillsbury Cranberry Quick Bread and Muffin Mix
2 tsp grated orange peel (from 1 large orange), divided
1 29 oz can plus 1 15 oz can peach slices in light syrup, drained, reserving 1 cup liquid
1/3 cup sweetened, dried cranberries
1/3 cup sugar
Lightly oil or spray 12 inch dutch oven.
Pour melted butter in bottom of dutch oven.
In large bowl, combine quick bread mix, 1 teaspoon orange peel, 1 cup reserved peach liquid and egg.
Stir 50 to 75 strokes with spoon until mix is moistened.
Drop batter by spoonfuls over butter in dutch oven; spread slightly without stirring.
Arrange drained peaches over mixture.
Sprinkle with cranberries.
In small bowl, combine sugar and remaining teaspoon of orange peel; sprinkle over fruit.
Bake at 375 degrees for 50 to 55 minutes or until edges are deep golden brown.
Cool for 20 minutes.
Serve warm with vanilla ice cream, if desired.
Makes 8-10 servings.
|Spoon batter over melted butter then top with peaches, |
cranberries and sugar