Peach Cobbler filling for camping cookouts

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As I wrote a few days back we had grabbed some fresh, local peaches and have been making things with our little crop – this time a Peach Cobbler filling. We are freezing this back for future use so I’m only focused on the filling part of the recipe.

When I was being pro active about batch cooking and freezing items back we were having the best home meals. It makes it easier to make decisions about dinner when there is lots of food to pick from, easier to meal plan, and provides choices when you are feeling in the mood for something but don’t know what.

I also know we are going on a trip in early September, staying at a cabin, where I’ll want to have a few goodies for meals and this would be awesome with ice cream sitting out on the deck! I also like to have cobblers during Thanksgiving and/or Christmas, when I can use my Dutch Oven on the back porch and keep my oven free for Turkey.

tinycarrot

I do prefer to blanch peaches to retain the color and to make it easy to peel them. It goes pretty quickly if you just prepare your ice bath while waiting for the water to boil but before you put any peaches into the water. After blanching, we did trim off the overly ripe areas 😉 and then cut them into chunks.

To peel peaches for cooking or freezing:

  • cut a cross in the bottom of each
  • dunk in boiling water for 30 secs, then put in ice bath.
  • remove skin & pit, chop or slice.
  • toss with lemon juice (1 tsp per peck) to keep color.

Next, we used this peach filling recipe.

Peach Cobbler Filling Ingredients:

  • 8 medium-size fresh peaches, sliced into thin wedges or bite size chunks – about 9-10 cups (we ended up using 10 large peaches)
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons cornstarch

In a large glass bowl, combine peaches and coat with lemon juice. Then stir in all the other ingredients and thoroughly coat.

This made one large family batch but we divided it into 3 smaller batches in air tight baggies and popped these into the freezer. BTW we don’t use Ziplock type baggies; we prefer to use the FoodSaver food packaging system which gives a far tighter, airless, spill proof baggie.

If you live alone, you could freeze one cup portions in baggies to use as mini-cobblers as you wish.

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The plan is to use this on our camping trips in our Dutch Oven so I’ll try to make the crust topping beforehand and put in a plastic baggie for use on the trip. Or if you are not keen on making dough, you can use premade pie dough found at the grocery store (it’s just not the same though as homemade 😉

If using a Dutch Oven for cooking bread or something that needs a bit of browning on the top, make sure you put coals on the lid.

I also use a foil liner in the bottom of my Dutch Oven before putting in the filling to keep it easier to serve and to clean the Dutch Oven.

NOTE TO SELF: I would double or even triple this batch to make 4-6 peach cobblers to be used throughout the year.