Peach Cobbler Recipe by Camp Chef

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Ingredients

for the cinnamon maple cream

2 cups whipping cream

1/3 cup powdered sugar

3 Tablespoons maple syrup

2 teaspoons cinnamon

for the crust

1/2 cup butter, melted

3/4 cup sugar

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup brown sugar (for sprinkling on top the last 10 minutes)

For the peach Filling

6-7 yellow peaches, sliced

1/4 cup sugar

2 Tablespoons maple syrup

1 lemon, juiced

All Ingredients

6-7 yellow peaches, sliced

1/4 cup sugar

2 Tablespoons maple syrup

1 lemon, juiced

1/2 cup butter, melted

3/4 cup sugar

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup brown sugar (for sprinkling on top the last 10 minutes)

2 cups whipping cream

1/3 cup powdered sugar

3 Tablespoons maple syrup

2 teaspoons cinnamon

1 stick of butter

27 charcoal briquettes

Instructions

Whipping Cream

step 1

In a medium mixing bowl, add whipping cream, powdered sugar, maple syrup and cinnamon. Beat together until stiff peaks form.

Peach Cobbler

step 1

In a medium bowl, add sliced peaches, sugar, maple syrup and lemon juice. Mix until peaches are covered.

step 2

In medium bowl, add melted butter, sugar, vanilla, flour, baking powder, salt, cinnamon and nutmeg. Mix until combined. Should be a cookie-dough like batter.

step 3

Place a 10" Dutch oven over 9 hot charcoal briquettes. When Dutch oven has warmed up, add a half stick of butter. When butter has melted, add the peach mixture to the oven and spread out evenly.

step 4

Sprinkle the crust mixture over the peaches and spread evenly. Cut the remaining half stick butter into slices over the top of the crust.

step 5

Put lid on top of oven and place 18 hot charcoal briquettes on top. Bake for about 45 minutes of until the crust is brown and the peaches are bubbling.