Paula Deen Dutch Oven Peach Cobbler

Paula Deen Dutch Oven Peach Cobbler is a cinnamon-spiced biscuit topping baked over canned peaches and fresh blueberries. It feeds 6 to 8 and takes about an hour. You need a Dutch oven, baking mix, and a few pantry staples. This is the kind of dessert that shows up at church suppers and potlucks all over the South.

The topping makes or breaks this cobbler. Paula mixes it in a resealable bag, then drops small bits of dough by hand over the fruit. That gives you a craggy, golden crust instead of a thick blob that stays raw in the middle. Skip the temptation to spread it smooth.

You can prep the fruit filling an hour or two ahead and keep it in the fridge. When you are ready, mix the topping, drop it on, and bake. Watch it after 30 minutes because ovens vary. The top should be golden brown and firm, not pale or doughy.

Paula Deen Dutch Oven Peach Cobbler

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

330

kcal

A warm, rustic cobbler with a drop-biscuit topping baked over sweet peaches and blueberries in a Dutch oven. The dough goes on in small pieces to get a craggy, crisp crust while the fruit bubbles underneath.

Ingredients

• Cobbler:
  

• ground cinnamon
  

• 1/3 cup sugar
  

• 2 3/4 cups baking mix, divided
  

• 2 (16-oz) cans sliced peaches in heavy or light syrup or in fruit juice
  

• 1 pint fresh blueberries

• Topping:
  

• 2 1/4 cups baking mix
  

• 1/4 cup sugar
  

• 1/4 cup (1/2 stick) Butter, melted
  

• 1/2 cup milk
  

• cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Directions

• Cobbler:
• Prepare the Dutch oven: Spray a Dutch oven with vegetable oil cooking spray. Preheat oven to 350 °F.
• Mix the fruit filling: Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), 1/2 cup baking mix, 1/3 cup sugar and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
• Topping:
• Make and add the topping: Combine 2 1/4 cups baking mix, 1/4 cup sugar, butter and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
• Bake: Place the Dutch oven into the preheated oven for 30-45 minutes, or until the top is golden brown and crusty.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh peaches instead of canned?

Yes, but you will need about 4 cups of sliced peaches. Toss them with a couple tablespoons of sugar and let them sit for 15 minutes so they release juice. Canned peaches already come in syrup, and the baking mix in the filling needs that liquid to thicken properly.

How long does this cobbler keep?

It is best the day you bake it. Leftovers keep in the fridge for up to 3 days if covered tightly. Reheat slices in a 325 degree oven for about 10 minutes. The topping softens as it sits, so it will not be as crisp on day two.

Can I assemble this ahead of time and bake later?

You can mix the fruit filling and refrigerate it for a few hours. Do not add the topping until you are ready to bake. Biscuit dough absorbs liquid fast, and if it sits on the fruit too long, you get a soggy layer instead of a crisp top.

Why did my topping come out doughy in the middle?

The pieces were probably too large. Paula calls for dropping small bits by hand, not big spoonfuls. Smaller pieces cook through faster and brown on every side. If the top gets dark before the inside firms up, tent foil over it and keep baking.

Why does the recipe use a resealable bag to mix the topping?

It keeps the dough from being overworked. Baking mix toughens when you stir it too much, the same way biscuit dough does. Squeezing it in a bag brings everything together without developing too much gluten, and you get less cleanup.