Silver Medal Dutch Oven Peach Cobbler

We came in second place in the dessert contest, which considering the competition, is something to be proud of. We lost to gingersnaps topped with homemade ice cream - all made at the camp site. Other entries were a delicious apple crisp, chocolate fondue, dirt cake, and slices of watermelon. Only when camping with Boulderites do you meet children who vote for watermelon in a dessert contest with the above choices. Of course, I am married to someone who regularly requests a birthday watermelon.

So many funny pictures and stories to share, but for now, I'll just share the peach cobbler recipe for anyone who may be camping soon!

We took this recipe from epicurious and this cooking method from Byron's Dutch Oven page and combined them to make this:

Silver Medal Dutch Oven Peach Cobbler
Preheat the charcoal.

6 large peaches, cut into thin wedges
1/4 cup brown sugar
1 tablespoon fresh lemon juice

For biscuit topping
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup water

Mix the dry ingredients in a ziplock bag - slice pieces of butter in and squish it around. Add the water and squish it around some more. Slice the peaches, squeeze half a lemon onto the pile of peaches. Coat the inside of the dutch over with some butter. Toss in the peaches, and brown sugar and stir. Take a spoon and glob the dough on top. Cover.

Bake with 10-12 briquettes bottom and 18-20 briquettes top, and turn the lid a quarter way around every 10 minutes or so until the top is browned and it looks done.

So good. Enjoy, but don't expect to beat someone in a cooking contest when that someone serves chocolate fondue as a dessert appetizer!