Name: Camp Joy: Cast Iron Cornbread Peach Cobbler
Ingredients: 3 tablespoons unsalted butter, some; 6 ripe peaches, pitted and sliced; 1/3 cup lightly packed brown sugar; 2 tablespoons cornstarch; 2 tablespoons lemon juice; 1 1/2 teaspoon warming spices like a mixture of cinnamon, ginger, nutmeg and cloves; 2 cups prepared cornbread mix

Description

This is summer’s rustic peach cobbler made with juicy peaches, spices, and cornbread mix. The recipe is super adaptable and also delicious with cake mix. I made this cobbler in a 10-inch camp-style dutch oven (with little legs) over coals, with coals on the lid. I’m going to write this recipe for oven preparation but please know you can cook this bb outside with coals!

Ingredients

Scale

3 tablespoons unsalted butter, some
6 ripe peaches, pitted and sliced
1/3 cup lightly packed brown sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 1/2 teaspoon warming spices like a mixture of cinnamon, ginger, nutmeg and cloves
2 cups prepared cornbread mix

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Instructions

Place a rack in the lower third of the oven and preheat oven to 375 degrees F. I placed a pizza stone on the rack because my dutchoven has little feet. If you’re using a regular kitchen dutch oven, don’t worry about a pizza stone.
If you’re baking this cobbler outside over coals, start a big batch of coals and let heat for at least 20 minutes.
Lightly grease a 10-inch dutch oven with lid, with some of the butter. To the pan add sliced peaches, brown sugar, cornstarch, lemon juice, spices, and remaining butter. Everything except for the prepared cornbread mix.
Stir everything together in the pot until the spices look evenly distributed and the cornstarch has disappeared.
Pour two cups of prepared cornbread mix (or whatever cake like topping you prefer) over the peaches. Place the lid on the pot and place in the oven. If you’re cooking this outside in a fire pit, carefully empty 2/3 of the hot coals into the fire pit, nestle the pot on top of the hot coals, and shake remaining hot coals on top of the dutch oven lid.
In the oven allow the cobbler to bake for 30 – 35 minutes. Over coals, carefully check your cobbler after 20 minutes, rotating the dutch oven if you see any hot spots emerge. Bake for another 10 minutes or so as necessary.
Remove from whatever hot surface you cooked in on or in. Remove the lid and allow to cool for 10 minutes before spooning into bowls and topping with ice cream or whipped cream.