Description
A rich Texas Dutch oven peach cobbler with a double homemade crust, cinnamon-spiced peaches, brown sugar, butter, and classic campfire flavor.
Ingredients
Scale
- For each crust batch:
- 3 cups all-purpose flour
- 1 1/2 cups shortening
- 1 large egg, beaten
- 5 tablespoons very cold water
- 1 tablespoon white distilled vinegar
- 1 teaspoon salt
- Repeat the crust ingredients for a second full batch
- For the filling:
- 2 cans sliced peaches in heavy syrup, 29 ounces each, drained
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup half-and-half
- For finishing:
- 1 large egg, whisked
- 1/4 cup granulated sugar
- Ground cinnamon, for sprinkling
- Cooking oil, for coating the Dutch oven
Instructions
- Place the flour in a large mixing bowl and cut in the shortening with a pastry cutter or fork until large crumbs form.
- Stir in the beaten egg, cold water, vinegar, and salt until the dough comes together.
- Shape the dough into a ball, place it inside a gallon-size zip-top bag, and roll it flat to the edges of the bag.
- Freeze the crust flat, then repeat the process to prepare the second crust.
- Combine the drained peaches, granulated sugar, brown sugar, and cinnamon in a large bowl.
- Add the melted butter and half-and-half, then stir until evenly combined.
- Remove the crusts from the freezer and let them soften for about 15 minutes.
- Lightly coat a 12-inch or 14-inch Dutch oven with cooking oil.
- Roll the first crust slightly larger than the bottom of the Dutch oven, place it inside, and trim it to fit.
- Pour the peach filling over the bottom crust.
- Roll out the second crust and cut it into 1-inch strips.
- Arrange the strips in a crisscross lattice pattern over the filling.
- Brush the top crust with the whisked egg, then sprinkle it with cinnamon and 1/4 cup granulated sugar.
- For oven cooking, bake uncovered at 350°F for about 45 minutes or until the crust turns golden and the filling bubbles.
- For outdoor cooking, place 14 hot briquettes beneath the Dutch oven.
- Arrange 19 to 20 briquettes around the outer edge of the lid and place 6 to 7 additional briquettes near the center.
- Cover the Dutch oven and cook for about 45 minutes.
- Every 10 minutes, rotate the Dutch oven one-quarter turn counterclockwise and rotate the lid one-quarter turn clockwise.
- After 40 minutes, check the crust every 5 minutes until it turns golden brown.
- Remove the Dutch oven from the coals and let the cobbler rest for 5 to 10 minutes before serving.
Notes
- Prepare each crust as a separate batch instead of doubling the ingredients in one bowl.
- Drain the canned peaches thoroughly to prevent a watery filling.
- Keep the crust dough cold for a tender, flaky texture.
- Charcoal briquettes provide more predictable heat than irregular campfire coals.
- Serve warm with vanilla ice cream or lightly sweetened whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 41
- Sodium: 414
- Fat: 51
- Saturated Fat: 20
- Unsaturated Fat: 29
- Trans Fat: 2
- Carbohydrates: 71
- Fiber: 1
- Protein: 5
- Cholesterol: 70