Dutch Oven Peach Cobbler

I’ve had several emails from people who have requested the recipe for the dutch oven peach cobbler that Barbara Kennedy of Cowgirls Forever and I made in the Arizona episode that is broadcast in our new season now on PBS. We rode our horses from the B&B where I was staying in Cave Creek into town to eat at the Buffalo Chip restaurant. Barbara put me to work making the cobbler, but the results were delicious. Here’s the recipe.

Peach Cobbler

14″ Deep Dutch Oven
28 Briquettes
1 stick of butter
28 oz. can of peaches in syrup
2 boxes cake mix (yellow, vanilla, or butter)
6 oz. can crushed pineapple
1/4 cup brown sugar

Heat oven with 10 coals on bottom & 18 on top for about 5 min. Melt butter in bottom of oven, add fruit, stir in cake mixes, sprinkle brown sugar and cinnamon on top. Cover and bake about 35 min. Turn oven 1/4 turn every 10 min or so for even heat. Lift lid to check heat after about 15 min., if browning too fast just remove a few coals from top or bottom. Done when firm throughout. Let sit for a few minutes before serving. Be very careful, fruit stays scalding hot for quite some time and will burn your mouth!!

Any fruit can be substituted. It’s best to use fruit in juice or syrup, pie filling is too sweet & thick. If more moisture is needed use 7up or Mountain Dew (not diet).

Dark, sweet cherries are great with chocolate cake mix too. Apples, raisins and carrot cake mix. Frozen mixed berries need the soda.

Learn more about Equitrekking on PBS and the Equitrekking episodes on DVD and learn about exceptional equestrian vacations at EquitrekkingTravel.com.

Gabrielle Baker IHSA
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