Vegan Dutch Oven Peach Cobbler with Oat Biscuit Topping over the Campfire
Toss sliced peaches with brown sugar, cornstarch, cinnamon and lemon in a greased 12-inch Dutch oven, then drop a plant-based oat biscuit batter over the top. Bake on about 8 hot briquettes underneath and 14 on the lid for 35 to 40 minutes, until the top is golden and the peaches bubble. Plan about 1 hour total, including lighting the coals, and let it rest 10 minutes before serving.
This is the cobbler people ask for at the next site over, and it happens to be vegan. Coconut oil and oat milk make a tender, crumbly biscuit topping. Nobody misses the butter.
You bake it in a Dutch oven with coals below and on the lid. The dry topping mix is packed at home, so camp work is slicing peaches and stirring one bowl. Serve it warm, straight from the pot.
Vegan Dutch Oven Peach Cobbler with Oat Biscuit Topping over the Campfire
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 8
- Difficulty
- Moderate
- Heat
- Medium coals, about 375°F in the pot
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
14 ingredients, Crew only
Crew Recipe
This one's for the Crew
14 ingredients · 8 steps · Trail Notes · gear list
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