Monday, November 1, 2010

2010 South Carolina Campground Cookoff Dessert Winner

 Winning first place in the 2010 South Carolina Campground Cookoff dessert competition is - ta-da-dah and another drum roll, please - The Hicks Family 
Carolina Peach Cobbler

We didn't think any dish could top the bread pudding, but  after all that meat, the fresh, true fruit flavor of this really bit the spot. The fact that we were in the heart of South Carolina's peach-producing counties didn't hurt. For all I knew, they used fresh picked peaches from Titan Farms, probably the premier producer.

The Hicks Family 
Carolina Peach Cobbler

6 cups of peaches sliced, peeled and pitted (If peaches are out of season you may substitute frozen fruit)

1-2 cups of blackberries (optional)
½ cup sugar
½ cup brown sugar, packed
¼ cup cornstarch

½ teaspoon cinnamon


2 cups of all purpose flour

1/3 cup sugar

2 tsp baking powder

¼ tsp salt
¾ stick cold butter (6 ounces) cut in small pieces

1 large egg, beaten
¾ cup whipping cream

1/4 -1/2 cup pecans, optional

Preheat Dutch oven lid to about 375 degrees (about 16 coals). Grease Dutch Oven with butter. In a large bowl, combine peaches, blackberries, ½ cup sugar, ½ cup brown sugar, cornstarch and cinnamon. Toss together lightly and set aside. (Pecans may be included in peaches or in crust.)

In another large bowl, combine flour, 1/3 cup sugar, baking powder and salt. Using a pastry blender or two knives cut in cold butter and continue until the mixture resembles coarse meal. Mix the egg and whipping cream together and add to the flour mixture. Mix only until dough is moistened and comes together in a ball. Do not overwork the dough. Reserve leftover egg mixture.

Pour fruit mixture into the prepared Dutch oven. Turn out dough on a floured surface and pat it with your hands in to a round circle big enough to cover the Dutch oven. Carefully lift the dough onto the fruit and gently pat into place. Cut a few decorative vent holes on top. Brush a little of the egg mixture on top and sprinkle with sugar and/or cinnamon if desired.

Dessert category winning teams, from left, first, second and third place.
Bake at 375-400 degrees (about 16 coals) for 45-60 minutes or until cobbler topping is light golden brown and juices start to bubble up through the holes. Remove cobbler from coals and cool until ready to eat. DO NOT eat directly from the Dutch oven! It is VERY hot and can burn the roof of your mouth. Serving suggestion: Serve with ice cream, whipped topping or fresh whipped cream and garnish with fruit and/or mint leaf.

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