The notion of “outdoor cooking,“ either on a camping trip or in your backyard, often conjures up images of a hot dog speared on a stick and held over an open flame. Dessert means wiping off the stick—or maybe not—and doing the same trick with a couple of marshmallows. Bon appetit! For those seeking a more satisfying outdoor dining experience without significantly more trouble, here are two words that might change your life: Dutch oven.

Dutch oven recipe: Troop 400 Peach Cobbler
Makes 8-10 servings.

Put all peaches in a large bowl, add 1 tablespoon vanilla, stir through peaches. Combine all dry ingredients, making sure to break up any clumps. Add dry ingredients to peaches a little at a time and stir until all spices are well blended.

Melt butter in a 12-inch pre-heated Dutch oven, add half of the peaches and cover with one pie crust. Bake 25 minutes or until pie crust turns golden brown. Break up the crust and mix with the peaches. Add the remaining peaches on top and cover with the second pie crust. Bake for another 25-30 minutes. Use about eight charcoal briquettes in a ring under the Dutch oven and 17-20 around the edge of the lid.

Option, not part of the original recipe : An egg wash gives the top crust a golden-brown glaze. To make the wash, whisk one egg and 1 tablespoon water together, brush lightly over second crust, continue baking. Cobbler is best served when it’s allowed to sit for about 30 minutes after being pulled off the coals. Top with ice cream or whipped cream, or both.

(To cook indoors, set your oven at 350° and use the same time settings.) —Reprinted from “The Scout’s Outdoor Cookbook,“ published by GPP, Guilford, Conn.

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