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Weeknight Peach Cobbler: Camp Stove Dessert in 20 Minutes

A warm, gooey peach cobbler made entirely on a camp stove in one pot. Canned peaches and a simple drop biscuit topping come together in 20 minutes with no oven needed.
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Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) sliced peaches in juice not syrup, drained with 1/4 cup juice reserved
  • 1/4 cup brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 cup butter cold, cut into small cubes
  • 1/3 cup milk any kind

Method
 

  1. In a 2-quart pot (or larger), combine the drained peaches, reserved 1/4 cup juice, brown sugar, cinnamon, and salt. Stir gently over medium heat until the sugar dissolves and the mixture bubbles, about 3 minutes.
  2. While the peaches heat, make the biscuit topping. In a small bowl, whisk together flour, granulated sugar, and baking powder. Cut in the cold butter cubes using your fingertips or a fork until the mixture looks like coarse crumbs. Stir in the milk just until a soft dough forms — do not overmix.
  3. Drop spoonfuls of the biscuit dough over the hot peach mixture. Space them slightly apart — they will spread as they cook. Do not stir.
  4. Cover the pot with a tight-fitting lid. Reduce heat to low (the flame should just lick the bottom of the pot). Cook for 12 minutes without lifting the lid. The biscuits should be puffed and cooked through, and the peach filling will be thick and bubbly.
  5. Remove from heat. Let the cobbler rest, covered, for 2 minutes. Serve warm directly from the pot. For an extra touch, top with a spoonful of yogurt or a drizzle of cream if you have it on hand.