Friday, February 13, 2009

peach dutch oven goodness

last night i went to mel's and made some peach dutch oven cobbler that turned out so good - perfect for these chilly la nights. and yes, i'm serious - it was in the 50's! i had to use caroline's photo because i forgot my camera - and i was worried that her recipe would be too big for my slightly smaller oval dutch oven, but it was just fine. i used 2 cans of peaches, next time i will use 3 and maybe sprinkle a hint of cinnamon on the peaches as well as the batter. I also cooked it for 10-15 more min's than she said. (all ovens are diff.) it's really easy and great alone or with a dab of vanilla ice cream. the best part is that it really tasted just like we were camping - without all the dirt! some may say that's half the fun, but i vote for this option.

recipe via care's blog:
4 c ripe peaches, peeled and sliced
2 T of sugar
1/4 t vanilla

6 T of butter, cut into pieces
1 1/4 c flour
3/4 c sugar
2 t baking powder
1/8 t salt
1 t cinnamon
1 c buttermilk (our easy trick for this is to put some lemon juice in milk and sour it)
1 t of vanilla
1 T of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an 8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven).
Combine the 3 ingredients in the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon the batter over thebutter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches. Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good measure) and bake for an additional 5-10 minutes or until the crust is golden.

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