Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First Successful Dutch Oven Peach Cobbler

jfarley
jfarley Posts: 145
edited October 2012 in EggHead Forum
After four attempts, including the second attempt at this recipe I pulled off a delicious peach cobbler:

http://www.biggreenegg.com/recipes/peach-cobbler/

I stuck to the written recipe (the video varies a bit). The first time I tried the bread was a bit doughy, not quite completely cooked. I let the second attempt go a bit longer, closer to 50 - 55 minutes. Even thought the dome temp dropped to around 400 degrees the dough was cooked through. Having cooked it with the lid off, it had a beautiful crust and was a big hit at the dinner table. I served it right at the table with the DO sitting on two bricks. Even though the picture makes it look a bit burnt around the edges that was not a problem with the flavor and the DO seasoning made clean up easy. We will be doing this recipe again.   


LBGE - July 2012
Valencia, CA

Comments