Dutch Oven Peach Cobbler

Filling:
2 (29-ounce) cans Peaches 
1 cup sugar
4 Tbsp. Corn Starch or Instant Clear Jel (MFS) 
Cinnamon

Topping:
½ cup lard or butter or margarine (1 stick of butter) 
2 cups flour
3 tsp. baking powder 
1 tsp. salt
1 cup sugar 
1 ½ - 2 cups milk
12-inch Dutch Oven 
24 Briquettes (9 on bottom, 15 on top)

Dump the juice from the peaches into the Dutch Oven. Slice the peaches and put them into the oven. Sprinkle the top of the peaches with cinnamon. Mix the 1 cup of sugar with the corn starch and sprinkle over the peaches. Combine all of the topping dry ingredients into a gallon-sized zip-lock bag and mix well. Cut the lard into small peices and put in the zip-lock bag with the dry mix. Cut in the lard by squeezing the bag of ingredients until you get a fine crumb-looking flour. Pour in the milk. Zip the bag shut and knead to mix the batter. Cut one corner from the bag and squeeze the batter (should be much thicker than pancake batter - forcing you to squeeze it out rather than pouring it out) over the peaches. DO NOT STIR!. Cook for 1-1 ½ hours. Check the briquettes after 40-45 minutes and refresh with new ones if needed.

Serve with whipped cream or ice cream.

Makes 10 to 12 servings.