Nothing says “Colorado summer” more than fresh peaches. Better yet: warm, sliced, Palisade peaches prepared as a cast-iron skillet cobbler. This easy dessert will take you from basic toasted marshmallows to a meal-ending sweet fit for royalty. Be sure to stock up on local peaches (apples and seasonal berries work, too!) and have them pre-washed and sliced prior to your trip to keep your outdoor preparation to a minimum.
½ stick butter
6–8 peaches, chopped or thickly sliced
1 teaspoon cinnamon
1 teaspoon cornstarch
Pinch of salt
¼ cup plus 1 tablespoon sugar, separated
2⅓ cups Bisquick mix (or preferred biscuit mix)
½ cup milk
Place cast-iron pan over a fire and add butter. In a large resealable bag, combine peaches, cinnamon, cornstarch, salt and sugar. Seal bag and toss to coat evenly. (This step can be done before you depart.)
In another resealable bag (or bowl if you’ve got one) add biscuit mix and milk and knead the bag or stir to mix well (eliminating any clumps).
Once butter is melted, add fruit mixture to the skillet and top with the biscuit mixture. Sprinkle remaining sugar on top. Cover with foil and cook until biscuit is flakey or lightly browned, about 45–50 minutes.