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re: Boy Scout Peach Cobbler
Posted on 2/18/24 at 8:16 am to Nawlens Gator
Posted on 2/18/24 at 8:16 am to Nawlens Gator
I got too complicated, I think. The 8 qt pots I first mentioned were the ones BSA Troop 88 had, I own a 6 qt pot, similar, but not the same brand as the BSA pots, like the one I showed a photo of (With the BSA Logo and charcoal briquettes around the top rim of the lid).
The pot I used to make this cobbler has a cast iron handle like you said, and a slightly domed lid, not the inverted ones most campfire stew pots have - to make it easier to put coals on top of the pot to provide heat from above. The one I used and show in my photos is actually is a 4 or 5 inch deep frying pan that, regardless of what I said is only about 5 quarts capacity.
I avoid using my campfire pot in the oven because it has feet (Just like the BSA pots) to hold it slightly above the coals when cooking. The deep frying skillet/pan I used to make this cobbler has no feet and works better in the oven.
Whew....
The pot I used to make this cobbler has a cast iron handle like you said, and a slightly domed lid, not the inverted ones most campfire stew pots have - to make it easier to put coals on top of the pot to provide heat from above. The one I used and show in my photos is actually is a 4 or 5 inch deep frying pan that, regardless of what I said is only about 5 quarts capacity.
I avoid using my campfire pot in the oven because it has feet (Just like the BSA pots) to hold it slightly above the coals when cooking. The deep frying skillet/pan I used to make this cobbler has no feet and works better in the oven.
Whew....
This post was edited on 2/18/24 at 8:18 am
1
Posted on 2/18/24 at 9:46 pm to MeridianDog
Here is my Peach Cobbler
2 to 4 servings
A cobbler can be made with a variety of fruits mixed with dough and baked. I use black berry (actually dew berries), peach and apple because they are what I like. The amount of fruit and dough can be varied depending on if you like more fruit or more dough.
Dough
• Melt about ¼ cup of butter in a medium size bowl.
• Add about 1 cup Pioneer Buttermilk biscuit mix in the bowl, Slowly add milk and mix with a fork, until thick and creamy smooth.
• Add about 3 ot 5 tablespoons sugar and mix.
Fruit filling
Use about 1 to 1.5 cups, of one of these suggestions:
1. If using black berries, they should be well sweetened.
2. Fresh fruit can be used. If so, cut up the fruit into thin slices and sprinkle with 3 or more tablespoons of sugar. The sugar will bring out a little juice to flavor the cobbler.
3. 1 or 2 large cans of your favorite fruit “pie filling” in heavy syrup.
4. Or, one of my favorites, is fresh blueberries.
Cobbler Preparation
Select size of baking pan so that after fruit and dough are mixed it will be about 1½” thick. About 9x9 inches.
• Add about half of the Fruit filling to pan and spread evenly.
• Spoon in about half of the dough spreading it over the surface.
• Mix the dough and filling a little but keep the dough evenly spread out.
• Add remaining filling.
• Spoon in some of the remaining dough and mix a little.
• Spoon in the remaining dough on top and spread evenly.
Cooking
Preheat oven to 375 deg. F.........cook about 25 minutes...........until golden brown.
This can also be done using a Dutch Oven and cooking with coals from a campfire. Be careful not to use too many coals (too hot). It is better to take a little longer than to burn the cobbler.
2 to 4 servings
A cobbler can be made with a variety of fruits mixed with dough and baked. I use black berry (actually dew berries), peach and apple because they are what I like. The amount of fruit and dough can be varied depending on if you like more fruit or more dough.
Dough
• Melt about ¼ cup of butter in a medium size bowl.
• Add about 1 cup Pioneer Buttermilk biscuit mix in the bowl, Slowly add milk and mix with a fork, until thick and creamy smooth.
• Add about 3 ot 5 tablespoons sugar and mix.
Fruit filling
Use about 1 to 1.5 cups, of one of these suggestions:
1. If using black berries, they should be well sweetened.
2. Fresh fruit can be used. If so, cut up the fruit into thin slices and sprinkle with 3 or more tablespoons of sugar. The sugar will bring out a little juice to flavor the cobbler.
3. 1 or 2 large cans of your favorite fruit “pie filling” in heavy syrup.
4. Or, one of my favorites, is fresh blueberries.
Cobbler Preparation
Select size of baking pan so that after fruit and dough are mixed it will be about 1½” thick. About 9x9 inches.
• Add about half of the Fruit filling to pan and spread evenly.
• Spoon in about half of the dough spreading it over the surface.
• Mix the dough and filling a little but keep the dough evenly spread out.
• Add remaining filling.
• Spoon in some of the remaining dough and mix a little.
• Spoon in the remaining dough on top and spread evenly.
Cooking
Preheat oven to 375 deg. F.........cook about 25 minutes...........until golden brown.
This can also be done using a Dutch Oven and cooking with coals from a campfire. Be careful not to use too many coals (too hot). It is better to take a little longer than to burn the cobbler.
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