Dutch Oven Cobbler
One taste of this strawberry cobbler and you'll want to jump the Double Dutch with joy!
Ingredients
- Filling3 cups frozen strawberries
- 1 can sliced peaches
- 1/3 cup sugar
- 1/2 cup biscuit baking mix
- Topping2 1/4 cups baking mix
- 1/2 cup sugar, divided
- 4 Tbs butter, room temperature
- 1/2 cup milk
- 1 tsp vanilla
- 2 tsp ground cinnamon
Directions
- Lightly grease the Dutch oven and preheat oven to 350°F.
- Combine the frozen strawberries and peaches in a large mixing bowl. Toss fruit with sugar and biscuit baking mix; mix until well coated and then pour into the Dutch oven.
- Next combine baking mix, 1/4 cup sugar, butter, milk, and vanilla until just combined (it’s ok if it's lumpy).
- Using your hands or a spoon, scoop out balls of dough and drop onto the fruit in the Dutch oven. Sprinkle with the remaining 1/4 cup sugar and cinnamon.
- Bake for 45 minutes or until the biscuits have turned a golden brown with fruit bubbling through the cracks in the dough.
- Remove from the oven and let cool before serving with vanilla ice cream or your favorite whipped topping.
Nutrition Facts
Calories 289
Calories from Fat 63 (22%)
(11%)Total Fat 7g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(6%)Cholesterol 19mg
(19%)Sodium 455mg
(7%)Potassium 245mg
Total Carbohydrate 53g
(14%)Dietary Fiber 3g
Sugars 24g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.