How to make cobbler that really holds together.
Styling by Angela Yeung
Have you ever attended a camp-out or training conference where during the evening cracker barrel you were served cobbler soup? You know what I mean—undercooked, gooey, and mostly batter?
Well, here’s a sure-fire recipe to avoid committing the same culinary sin. I call it Peachy Keen Cobbler.
H. Kent Rappleye, an Eagle Scout, is the International Dutch Oven Society’s president.
Peachy Keen Cobbler
To get started, you’ll need a 12-inch Dutch oven preheated to about 350 degrees, meaning you’ll want 16 coals on top and 10 on bottom.
Drain peaches, saving the juice. Combine peaches, brown sugar, tapioca, cinnamon, lemon juice, lemon zest, and vanilla in Dutch oven.
Mix flour, Jell-O, lemon zest, baking powder, and salt.
Cut in butter until coarse. Add honey and eggs and stir in until just mixed (it will be very thick).
Drop by spoonfuls onto peach mixture in Dutch oven (it will look somewhat like dumplings). Cook for 45 to 50 minutes or until a toothpick inserted into topping comes out clean.
Remove from heat and make sauce while cobbler cools.
In a small Dutch oven, mix flour with peach syrup until smooth (no lumps).
Add brown sugar, salt, butter, and zest. Bring to a boil, stirring often until sauce thickens.
Remove from heat and stir in lemon juice. Pour the sauce over cobbler in the Dutch oven and serve with vanilla ice cream or half-and-half.