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Mom's Dutch Oven Cobbler (Recipe)

Mom's Dutch Oven Cobbler (Recipe)
Dutch Oven Cobbler
Print Recipe

At the Oregon wilderness camp, much of the cooking is done in Dutch Ovens. Including desserts made by the camp member's mother, who usually comes for the opening weekend of deer camp. A favorite sweet for these hungry hunters:

Dutch Oven Cobbler


  • 2 1-quart cans of sliced peaches in light syrup
  • 1/2 cup Bisquick
  • 1/2 cup sugar
  • Ground cinnamon


  • 2 cups Bisquick
  • 1/3 cup sugar
  • 3/4 cup of a stick of butter, melted
  • 1/2 cup condensed milk
  • 1/2 cup sugar mixed with 3 teaspoons
  • ground cinnamon, in a small bowl


If using an oven, pre-heat to 350 degrees. Spray inside of Dutch Oven with oil, and set in oven to warm. For charcoal, light approximately 30 charcoal briquettes. When coals are white, distribute half the briquettes over the bottom of your cooking area, spray the inside of the Dutch Oven with oil, and set atop these briquettes to warm for ten minutes.

In a large bowl, pour one can of the peaches, undrained, and the second can of peaches, first draining this can. Mix in sugar, Bisquick, and cinnamon, stir thoroughly, and pour into Dutch Oven. Cover and bring to a simmer.

Meanwhile, make the crust by combining the topping ingredients—minus the cinnamon and sugar mixture—in a bowl, and mix until a soft dough forms. Lay doughball on a lightly floured cutting board, and flatten to about the thickness of a quarter with a rolling pin or the side of a heavy glass. You can cut the dough into strips or circles (a sharp-edged shotglass works fine!) or other designs.

Take lid off the Dutch Oven, and lay dough strips or pieces over the bubbling mixture. Sprinkle the dough with the sugar and cinnamon mixture. Cover.

If using an oven, cook another 20 minutes until crust browns over.

If using charcoal, replace cover on Dutch Oven and lay remaining coals over the lid. Cook an additional 25 to 30 minutesuntil crust is browned.

"Sometimes, Mom's cooking almost all day with her Dutch Ovens," says her son and deer camp member. "We cook outside over coals, fire regs permitting. It all tastes really great, especially after a long day of hunting."

The guys here may have to start doing their own cooking, though. Last year, mom drew a tag and took her own first-ever mule deer buck. Mom's cooking days may be over!


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