Peachy Keen Cobbler

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.

INGREDIENTS

2 large (32-ounce) cans of peaches
¾ cup brown sugar
⅓ cup tapioca
2 tablespoons cinnamon
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Drain peaches, saving the juice. Combine peaches, brown sugar, tapioca, cinnamon, lemon juice, lemon zest, and vanilla in Dutch oven.

TOPPING

1½ cups flour
1 package (3 ounces) peach Jell-O
1 teaspoon lemon zest
1 teaspoon baking powder
½ teaspoon salt
⅓ cup cold butter
½ cup honey
2 eggs, beaten
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.

SAUCE

¼ cup flour
¾ cup peach syrup
¾ cup brown sugar
¼ teaspoon salt
⅓ cup butter
1 teaspoon lemon zest
¼ cup lemon juice
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.

SERVES 15

Recipe by H. Kent Rappleye, an Eagle Scout and the International Dutch Oven Society’s president. Photograph Pat Haverfield; styling by Angela Yeung.