Dutch Over Huckleberry Peach Cobbler
It takes a long time to gather a substantial amount of Huckleberries, but we did it! No wonder they are so expensive (if you can even find them). I hadn’t gone Huckleberry picking in years, and it was fun and the fresh berries …
Dutch Oven Huckleberry Peach Cobbler
Adapted from Paula Deen
Makes 8-10 servings
For the fruit:
6-7 large peaches, peeled and sliced
1 pint fresh huckleberries or blueberries (optional)
2 tablespoons baking mix, such as Bisquick
1 tablespoon sugar
dash of cinnamon
For the topping:
2 1/4 cup baking mix, such as Bisquick
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 cup milk
cinnamon sugar, for sprinkling
Prepare charcoal, if using. You’ll need approximately 45 coals. Otherwise, preheat oven to 350 degrees F. Grease 12 or 14 inch dutch oven or other baking dish.
In a medium bowl, combine the ingredients for the topping. The mixture will be thick. Set aside.
Toss the fruit together with the baking mix, sugar, and cinnamon. Place in the dutch oven or baking dish and spoon pieces of the prepared dough on top. Sprinkle with the cinnamon sugar.
When the coals are white, they’re ready. Cover the dutch oven and place over 15 of the coals and place the rest of the coals on top (the general rule is twice as many on top as on bottom). Rotate the oven over the coals after 15 minutes to promote even cooking. The cobbler is finished with the topping is golden brown and the fruit is bubbling through, about 25 minutes.
Alternatively, bake in your oven for 25-30 minutes.
Serve warm with whipped cream or vanilla ice cream.