Over-The-Coals Bourbon, Blueberry And Peach Cobbler
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
46
Sourness
49
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Lemon Juice (fresh)3 cup
Blueberry1 cup
Bourbon1 cup
Sugar2 tbsps
Cornstarch1 tsp
Ground Cinnamon1 tsp
Lemon Zest (grated)1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 cup
Rolled Oat1 tsp
Kosher Salt2 tbsps
Heavy CreamDirections:
1
Start a campfire and wait until the flames die down and the coals glow red with white ash
2
Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla
3
Mix well to coat the peaches and blueberries evenly
4
Set aside
5
Make the topping: In a second large bowl, combine the flour, oats, sugar and salt
6
Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands
7
Mix until the texture is coarse and clumps in your palm when you squeeze a handful
8
Add the heavy cream and mix just until the dough comes together a bit more
9
Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly
10
Spoon the topping mixture evenly over the filling, then cover with the lid
11
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
12
Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top)
13
Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly
14
(Feed the fire with more wood as needed
15
) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout
16
When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy
17
Serve the cobbler straight from the pan with vanilla yogurt on the side
18
You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes
19
Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"