This guest recipe and photos come from our good friend, Clay Croft of Expedition Overland:
There is something to be learned from the ways of old. Every year in preparation for a month of cattle branding, my family hauls the chuck wagon onto the prairie to accommodate the cooks needs for a month of outdoor cooking. This is the real deal, a tradition that our ranch has carried on here in Montana for over 60 years. The Dutch oven thrives in this environment. There are few better ways to prepare delicious hot meals for 10 hungry cowboys than the Dutch oven.
Many people are rediscovering the amazing taste and benefits these cast iron wonders have to offer. Expedition Overlandhas adopted this method into our overlanding trips as we cook for six guys in the field. We love the “dutchy”, and I think you should give it a try. Pick up a 12” Oven, pre seasoned (many top brands like Lodge have this option) and for starters try this simple peach cobbler recipe for a desert that will impress the best.
Any scant leftovers go great with your morning cup of joe too!
Melt butter in a 12″ Dutch oven using 10-12 briquettes placed underneath (bottom heat). In a separate bowl combine; flour, sugar, baking powder, and salt. Stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter — do not stir. Carefully add peaches over top of the batter — do not stir. Sprinkle cinnamon over top. Cover and bake using 12-16 briquettes (bottom heat) and 20-24 briquettes (top heat) for 45 to 60 minutes. Rotate 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. (reserve your peach juice for an added flavor too)