Over-the-Coals Bourbon, Blueberry and Peach Cobbler

Over-the-Coals Bourbon, Blueberry and Peach Cobbler might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 684 calories, 14g of protein, and 28g of fat each. For $2.07 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 548 people have tried and liked this recipe. If you have lemon juice, lemon zest, cornstarch, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. This recipe is typical of Southern cuisine. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 55%, this dish is solid. Try Bourbon Peach Cobbler, Bourbon Peach Cobbler, and Bourbon Peach Cobbler for similar recipes.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries evenly. Set aside. Make the topping: In a second large bowl, combine the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add the heavy cream and mix just until the dough comes together a bit more. Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy. Serve the cobbler straight from the pan with vanilla yogurt on the side. You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes. Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

 

Step by step:

1. Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla.

2. Mix well to coat the peaches and blueberries evenly. Set aside.

3. Make the topping: In a second large bowl, combine the flour, oats, sugar and salt.

4. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands.

5. Mix until the texture is coarse and clumps in your palm when you squeeze a handful.

6. Add the heavy cream and mix just until the dough comes together a bit more.

7. Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid.

8. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy.

9. Serve the cobbler straight from the pan with vanilla yogurt on the side.

10. You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes.

11. Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

Nutrition Information:

covered percent of daily need