Make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.

For the crust, combine the dry ingredients and set aside.

Combine the softened butter and milk.

Then add the milk mixture to the dry ingredients, stirring with a fork.

In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.

Pour the peach mixture into a cast iron skillet** and top with the sliced butter.

Crumble the crust topping over the entire peach mixture.

Once you have your tripod grill adjusted to the proper height, place the pan on the grill.

When the cobbler starts to bubble, place a heated skillet lid on top to create an oven-like atmosphere for everything to bake.

All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown. You can place coals on top of the lid to help the cobbler bake through and through.

When the cobbler is done, take it off the fire and serve while it’s warm.