Dutch Oven Cobbler

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Dutch Oven Cobbler

This recipe is a twist of Paula Deen‘s delicious Dutch Oven Peach Cobbler, a delightful treat that any peach lover is sure to enjoy. I’m not sure about you but whenever I have a peach cobbler, I always feel like it’s missing something. Florida strawberries of course!

You will find that this is yet another recipe that’s perfect for those Florida strawberries you froze back in March and April.

The title of this recipe is Dutch Oven Cobbler which points at the main tool for making this dish, a Dutch oven. Dutch ovens, along with cast iron skillets, are one of those tools essential to a kitchen that many people these days do not think twice about.

With the advent of non-stick pots and pans, many people have forgotten about their heavier, non-stick ancestors. As with cast-iron skillets, Dutch ovens are probably the most durable tool you can have in your kitchen.

Dutch ovens became popular in Europe in the 1800s but have history all over the world from the Sač in Japan to the the Potjie of South Africa. These ovens are large stock pots made of cast-iron with a heavy, tight-fitting lid. They are great for cooking roasts, baking casseroles and as luck would have it, making delicious Florida strawberry cobblers.

Filling:

  • 3 cups frozen Florida strawberries
  • 1 can of sliced peaches
  • 1/3 cup sugar
  • 1/2 cup biscuit baking mix

Topping:

  • 2 1/4 cups baking mix
  • 1/4 cup sugar, plus 1/4 cup
  • 4 tablespoons butter, room temperature
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 teaspoons ground cinnamon

Directions:

Lightly grease the Dutch oven and preheat oven to 350°F.

Combine the frozen Florida strawberries and peaches into a large mixing bowl. Toss fruit with sugar and baking mix until well coated, then pour Dutch oven.

Next mix baking mix, 1/4 cup sugar, softened butter, milk and vanilla just until combined. It’s ok if this is lumpy. Using your hands or a spoon, scoop out balls of dough and drop onto the the fruit in the Dutch oven. Sprinkle with the remaining 1/4 cup sugar and cinnamon.

Bake for 45 minutes or until the biscuits have risen to a golden brown with fruit bubbling through the cracks in the dough.

Remove from the oven and let cool a bit before serving with vanilla bean ice cream or your favorite whipped topping!

By | 2016-10-19T11:04:09-04:00 June 28th, 2011|Desserts, Featured Post, Recipes|1,257 Comments

About the Author:

Sue Harrell, known affectionately as Strawberry Sue, is FSGA’s director of marketing, seasoned strawberry grower and the voice of the blog. We invite you to visit often. Sue will keep you informed and inspired. You’ll find helpful strawberry-related links, year-round news from the fields, special events and easy to prepare strawberry dishes.