This recipe is really easy for camping. You can put the dry ingredients into a large zip-lock bag at home. Put the drained peaches into another bag. This will reduce the mess of trying to drain the peaches at camp. If you camp in bear country like we do, minimizing food spillage is critical for not turning your camp ground into a bear magnet.
At camp, add the water to the bag of dry ingredients, and squish until well mixed. Voilà! Instant batter with no bowls or spoons to clean!
Note the long cook time. Watch the charcoal to ensure they’re not spent. In colder weather you may need additional briquettes. Remember to rotate lid and oven every 15 minutes to ensure even cooking.
|Ovens Needed:||One 10″ dutch oven|
|2 tsp.||baking powder|
|1 cup||powdered milk|
|2||15-ounce cans of sliced peaches (drained)|
|½ stick||butter or margarine|
- Pre-heat dutch oven to 350° (20 briquettes, 3 top/1 bottom ratio).
- Put butter in dutch oven to melt.
- Mix dry ingredients. (Camp hint — mix beforehand in large zip-lock bag.)
- Add water. (Camp hint — mix in bag.)
- Pour over melted butter. Do not stir!
- Put the peaches on top. Do not stir!
- Bake in 350° oven for one hour, or until top is golden brown.
- Serve with whipped cream on top. (Camp hint — canned whipped cream is convenient.)
- As always, please be aware that these are my personal notes. I may be verbose in places to remind myself of particular points on chemistry or methodology.
- Note that I have a family member who has a sucrose intolerance, so there’s an alternative for using fructose in place of sucrose (ordinary table sugar). It appears that the sugar is used in this recipe for texture as well as sweetness, so I’ve adjusted this recipe to ¾ cup of fructose instead of ½. It’s really sweet as a result, but is slightly off on texture. Regardless, it’s still delicious and most people will never know.