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Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler bakes juicy peaches under a buttery, golden crust with campfire coal heat. The syrupy fruit bubbles and soaks into every crumbly bite for a warm, spoonable dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup sliced peaches, fresh or canned If using canned, drain well to avoid watery filling.
Sugar and flavorings
  • 0.5 cup granulated sugar, divided Use half for tossing with fruit, and half for finishing the top.
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
Topping
  • 1 box yellow cake mix Sprinkle evenly so the crust browns uniformly.
  • 0.5 cup butter, cut into pieces Keep pieces small for faster melting and golden edges.

Equipment

  • 1 Dutch oven

Method
 

Build the cobbler
  1. Toss the sliced peaches with half the sugar, cinnamon, and vanilla, then spread in the bottom of the dutch oven in an even layer.
  2. Sprinkle the dry cake mix evenly over the peaches so it covers the surface without large gaps.
  3. Dot the top with butter pieces and sprinkle with the remaining sugar to encourage golden, bubbling edges.
Bake over the campfire
  1. Cover and place the dutch oven over campfire coals with additional coals on the lid for 30-40 minutes, until the top is golden and bubbling.
Serve
  1. Let cool slightly for 5-10 minutes before serving warm so the filling thickens and the crust sets.

Notes

For the syrupiest filling, use ripe peaches; if using canned peaches, drain them well before tossing. Store covered in the refrigerator up to 3 days and reheat portions in a warm oven or over low heat until steamy. Freezing is not recommended because the topping texture can soften after thawing. For a simple swap, use unsalted butter and reduce added salt (if any) elsewhere to keep the flavor balanced.