Taken from the Lady herself, Paula Deen. I made a few adjustments with it, primarily, using fresh peaches as well as fresh nectarines, because it was early in the season and the peaches weren't looking all that great. I also added in a cup plus of peach nectar. You can find it in the latino section of any grocery store. It's tasty and also mixes well with vodka...or so I've heard! :)
Dutch Oven Peach Cobbler Recipe
2 (16-ounce) cans sliced peaches in heavy or light syrup, or
in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well
before each use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches,
including the juice from the undrained can, the blueberries,
if using, the baking mix, sugar, and a sprinkling of cinnamon.
Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter,
and milk in a resealable plastic bag. Drop bits of dough,
using your fingers, on top of the peaches. Sprinkle with
cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45
minutes, until the top is golden brown and crusty.
Dutch Oven Peach Cobbler Recipe
2 (16-ounce) cans sliced peaches in heavy or light syrup, or
in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well
before each use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches,
including the juice from the undrained can, the blueberries,
if using, the baking mix, sugar, and a sprinkling of cinnamon.
Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter,
and milk in a resealable plastic bag. Drop bits of dough,
using your fingers, on top of the peaches. Sprinkle with
cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45
minutes, until the top is golden brown and crusty.
