INGREDIENTS

• 15 slices bacon
• 1 head broccoli cut florets into bite-sized pieces
• 1/4 cup red onion diced
• 1/2 cup sweet raisins
• 3 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• Salt and black pepper to taste
• Sprinkle with cheddar cheese for serving optional

INSTRUCTIONS

• Prepare your ingredients, heat source and equipment as directed.
• In large skillet, thoroughly cook bacon over medium high heat until crispy.
• Remove bacon from pan and set on plate lined with paper towels to drain. Once cool, crumble and set aside. Camp Cooking Tip: I like to make the bacon while making breakfast so all of the cooking is done for this broccoli salad recipe. Then, I just have to assemble the raw salad later in the day or even the next day.
• In a large bowl, combine the broccoli, onion and raisins, mixing to fully blend the ingredients.
• In a small bowl, whisk together the vinegar, sugar and mayonnaise to make the homemade dressing.
• Stir the dressing with the broccoli mixture, toss until completely combined.
• Chill in refrigerator or cooler until ready to serve, at least two hours for best flavor and texture. This recipe can be made several days in advance as well.
• Toss the bacon and sunflower seeds with the salad and dressing immediately before serving. You want them to stay crunchy rather than get too soggy by sitting in the dressing.
• Sprinkle with cheddar cheese, if desired. Serve cold.

• Butter. My Grammy’s recipe calls for a full stick; I trimmed it down to 6 tablespoons with lusciously buttery results.
• Flour. I used a mix of white whole wheat flour and all-purpose flour for the sake of sneaking in a few whole grains. Feel free to go for 100% all-purpose if you care to be a peach cobbler purist. (It is summer, after all.)
• Sugar. My Grammy’s recipe uses sugar in both the peach filling AND in the cobbler topping. I used honey in the cobbler filling instead. I adore honey and peaches together, and it leaves me wiggle room for an extra scoop of ice cream.
• Milk. Any kind of you like! Grammy uses whole milk. I used almond milk because that was what we had in the refrigerator. Both work deliciously.
• In-season, ripe peaches are the stuff of summer dreams. If you can get your hands ripe, fresh peaches, I beg you to use them to make this Dutch Oven Peach Cobbler…and I might even say that if you can’t get them, wait until next summer and make this recipe a priority.
• That said, if you can’t find fresh peaches and need peach cobbler in your life STAT (understandable), you can use canned peaches. Buy the best quality you can find and drain away any excess syrup first (this is how Paula Deen’s Dutch Oven Peach Cobbler recipe is written, so there must be some tasty truth to it).
• If you’d like to make this Dutch Oven Peach Cobbler with frozen peaches, I suggest using only frozen peaches that you know were picked in peak season. Sometimes the bags of smoothie-style peaches can be flat.

• First, make sure you are using a camp dutch oven like this.
• Next, preheat 45 charcoal briquettes until white and glowing.
• Lightly butter the inside of a camp dutch oven—do not melt the butter inside of it as with the oven method. Prepare the peach filling as directed.
• In a separate bowl, stir together the topping ingredients as directed. After adding the milk, stir in the melted butter. Spoon the fruit into the bottom of the buttered dutch oven, along with any juices that have collected. Slowly pour the batter over the top of the peaches. DO NOT STIR.
• To Cook: Cover the dutch oven with its lid. Place 15 hot charcoal briquettes together (they will be covered with ash) and set dutch oven over them. Using tongs, place the remaining 30 briquettes on the dutch oven lid. (This number and placement is necessary for the dutch oven to reach 350 degrees F.)
• After 10 minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven counter clockwise to promote even cooking.
• Check after 20 minutes. The cobbler is done when the topping is golden brown and the fruit juices are bubbling.
• Continue cooking as needed—about 35 to 45 minutes or so total—the time will vary based on the exact temperature of your coals, so trust your judgement and adjust the time as needed. The cake will rise higher than it does with the oven method. Because the fruit is placed underneath the cobbler batter instead of on top of it, it doesn’t weight it down. This order is to keep the fire from burning the bottom of the batter.
• Your campfire Dutch Oven Peach Cobbler will taste just as fabulous as the standard oven method!
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