Ingredients:

  • 6 lbs fresh peaches, peeled and sliced (or 4 (15 ounce) cans of sliced peaches in juice, drained)
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup whole milk (or buttermilk for a tangier flavor)
  • 2 tablespoons unsalted butter, melted, for brushing (optional)
  • Turbinado sugar (or granulated sugar), for sprinkling (optional)

Instructions:

  1. In a large bowl, combine sliced peaches, sugar, flour, lemon juice, cinnamon, and nutmeg. Gently toss to coat evenly.
  2. Pour the peach mixture into the Dutch oven. Dot the top with the butter pieces.
  3. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
  4. Using a pastry blender or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Gradually add the milk, mixing until just combined. Do not overmix.
  6. Drop spoonfuls of the biscuit dough evenly over the peach filling, leaving small gaps for steam to escape.
  7. Brush the biscuit topping with melted butter and sprinkle with turbinado sugar, if desired.
  8. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the topping is golden brown and the peach filling is bubbly. Alternatively, place the Dutch oven over a ring of hot coals and bake for 45-55 minutes, rotating occasionally.
  9. Let the dutch oven peach cobbler cool for at least 15 minutes before serving.