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Dutch Oven Brownsea Double Peach Cobbler Recipe

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This recipe for Dutch Oven Brownsea Double Peach Cobbler, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Swanson
Added: Thursday, April 23, 2009


12" oven
Serves 8-12

2 tsp ground cinnamon
3 - 2 1/2 lb cans peach slices in syrup
1/2 cup sugar

1 1/2 cups sugar
4 cups Bisquick
2 sticks butter

Preheat the dutch oven 10 minutes.

Melt the butter in the oven, add 1 cup of sugar and one whole can of peaches including the juice.

Strain the juice from the remaining two cans of peaches into the empty peach can. Pour the peaches into the oven.
Boil for 5-6 minutes.

While waiting for the peaches to boil, split the peach juice into two peach cans and add 1/4 cup of sugar to each can and mix in enough Bisquick until very thick.

Pour, do not spread, this on top of the boiling peaches.

After 10 minutes, sprinkle cinnamon and sugar on top of the dough.

Check in another 20 minutes. If too brown, remove coals from top. If not brown, add more coals. Check for doneness by inserting a knife in dough. It should come out clean.

Remove from coals when done and let sit until ready to eat.

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