Old-Fashioned Peach Cobbler Camping Recipe

Directions

• Peach Filling
• Blanch peaches by dropping them into pot of boiling water for 90 seconds, and then immediately plunging into ice water. Remove skins.
• Cut peaches open and discard pits. Cut the peaches into thin slices.
• Put the sliced peaches into a pot along with the cinnamon, nutmeg, ginger, and cornstarch. Stir to incorporate.
• Heat to a simmer on medium-low heat. Once simmering, cook for 10 minutes – stirring regularly.
• Bottom Crust
• Slice 3/4 cup cold butter into very thin slices.
• Combine all crust ingredients in mixing bowl, and knead everything together with your hands. Dry ingredients should be squished and worked into the butter slices very thoroughly.
• Add the milk, and continue working the ingredients with your hands until it all starts to come together like a very shaggy dough.
• Place the dough into the bottom of a small or medium-sized Dutch oven – pressing the dough out until it evenly covers the entire bottom of the Dutch oven.
• Topping Crumble
• Slice butter into tiny cubes.
• Beat the egg in a small cup or bowl.
• Combine all ingredients in a mixing bowl, and mix everything together with your hands. Thoroughly work the dry ingredients, butter, and egg together.
• The mixture will be very crumbly, and will not come together like a dough.
• Whipped Cream
• Combine all ingredients in a mason jar. Place a lid on the jar and close tightly.
• Shake the jar vigorously for 5-10 minutes, or until everything has turned into very thick, firm whipped cream.
• Making the Cobbler
• Pour the peach filling mixture into the Dutch oven, atop the bottom crust. Spread it around gently with a spoon to evenly cover the crust.
• Pour the crumbly topping mixture over the peach filling, distributing it evenly.
• Cover the Dutch oven. Bake with light coals beneath the Dutch oven, and medium-to-heavy coals on top. Bake for 45 minutes, or until the top becomes a lightly browned crust.
• Alternatively, the entire Dutch oven can be placed into a conventional oven and baked at 350 degrees.
• Remove Dutch oven from heat, and let rest for 15 minutes so the filling can set up some.
• Scoop out a serving, and top with whipped cream. Enjoy!