"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Dutch Oven Peach Cobbler, by Art Boxall, is from Grandma Peggy's Home Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter 2 c. flour 2 c. sugar 1 tbsp. baking powder 1 tsp. salt 11/2 c. milk 4 cups sliced peaches 1 tsp. cinnamon
Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat In separate bowl combing flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter--do not sir. Carefully add peaches over top of the batter-do not stir. Sprinkle cinnamon over top. Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45-60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown. Serve topped with whipped cream or with vanilla ice cream.
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