Peach Cobbler with Streusel

Dutch Oven Peach Cobbler is an old standby recipe, but when we made it for the missionaries at our picnic this week, we decided to jazz it up a bit by adding a streusel topping. It was delicious!

FYI - If you look up the word streusel in the dictionary you’ll find that it simply means a crumbly topping. It originally came from a German word that approximately translates to “scattered” or “strewn”. Makes sense since we’re scattering it over our coffee cake!

To prepare the cobbler, combine a yellow cake mix, 3 eggs and 1 quart of undrained peaches. Pour into a foil-lined and greased Dutch oven and top with another quart of drained peaches. Bake until almost done, then sprinkle with the following streusel (from this inspiration recipe) and cook a few more minutes before serving.

Streusel Topping

• 1 cup white flour
• 1/4 cup wheat flour
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts, optional
• 6 tablespoons butter or margarine, melted and cooled

Toss all ingredients with a fork until well combined.

The end of an era - our last picnic with the Belle Glade elders. They devoured Prize Winning Chili and Cheddar Biscuits before enjoying dessert. We had a great time!