Peaches under a dumpling-style topping with a buttery lemon sauce, made in the Dutch oven.
This is one of our favorite dutch oven desserts! It is by far the best peach cobbler recipe that I have ever had. The original recipe comes from a scouting magazine article and was created by H. Kent Rappleye, the International Dutch Oven Society president. I just changed the flour to use gluten free flour, and added xanthan gum and it works great!
Drain the peaches, setting the juice aside for later use. Mix together the peaches, brown sugar, tapioca, cinnamon, lemon juice, lemon zest, and vanilla in the dutch oven.
Topping: Mix together the flour, xanthan gum, Jello, lemon zest, baking powder and salt together in a mixing bowl. Cut in the butter until mixture becomes coarse. Add in the honey and eggs and stir into mixture. The mixture will be very coarse and thick.
Drop the topping by spoonfuls onto the peaches. It will look like dumplings. Cook for 45-50 minutes. Remove the dutch oven from the heat and allow cobbler to cool while making the sauce.
Sauce: In a small Dutch oven, mix the flour and peach syrup until smooth; making sure there are no lumps. Add in the brown sugar, salt, butter, and zest. Bring mixture to a boil, stirring often until the sauce thickens. Remove the mixture from the heat and stir in the lemon juice.
Pour the sauce over the cobbler in the Dutch oven and serve with vanilla ice cream if desired.
I like to use the dutch oven liners shown in the picture! They make cleaning up so much easier!
