Peach Cobbler

INGREDIENTS

Filling

29 oz. canned peaches in syrup, drained reserving half the syrup

2 tbsp cornstarch

½ tsp vanilla or almond extract


Topping

1 can (16.3 oz. can)  refrigerated biscuits 

¼ cup sugar

½ tsp cinnamon



INSTRUCTIONS 

Prepare campfire for low heat. 


In a large bowl, combine peaches, reserved syrup, cornstarch and extract.  Spoon into cast iron skillet or Dutch oven. 


Separate biscuits and cut into quarters. Combine the sugar and cinnamon in a large resealable plastic bag; add biscuit pieces and shake to coat. Place biscuit pieces on top of peach mixture, and sprinkle with any remaining sugar/cinnamon mixture. Cover skillet with lid or foil.


Place on grate over campfire and cook until biscuits are cooked and golden brown, and fruit is bubbling, about 20 - 30 minutes, depending on the heat of the fire. Be sure temperature isn’t too hot or bottom will burn!



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