Best Damn Peach Cobbler

This cobbler was made for a cast iron Dutch oven, a campfire, and a whole lot of hungry people.

Two quarts of canned peach slices simmer with sugar and cornstarch until thick and glossy, then get topped with strips of soft biscuit dough laid out in a rustic lattice pattern.

Cover it up, let it cook until the topping puffs golden and the peach filling bubbles up through the gaps, and serve it straight from the pot.

It feeds a crowd of 18, which makes it ideal for camping trips, potlucks, cookouts, and family reunions.

Pro Tips

• Lard gives the biscuit topping a flakier, more tender texture than butter. If you’ve got it, use it. Butter works too, but lard is the old-school move.
• Cut the dough strips about half an inch wide and don’t fuss over a perfect lattice. Rustic is the look you’re going for here.
• Keep the heat low and steady under the Dutch oven. You want the filling to simmer gently, not boil over and burn on the bottom.
• Pair it with campfire coffee as the recipe suggests, or go all out with a scoop of vanilla ice cream if you’re near a freezer.