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Dutch Oven Peach Cobbler

Dutch oven peach cobbler with a golden biscuit-style topping and bubbling peach filling. Cake mix is layered over peaches and baked until crisp and richly browned, making it ideal as a campfire cobbler dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

canned sliced peaches, drained
  • 2 can (29 oz) sliced peaches drained
cobbler flavoring
  • 1 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
cobbler topping
  • 1 yellow cake mix
  • 0.5 cup butter melted
serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 Dutch oven

Method
 

Layer the peaches
  1. Spread the drained sliced peaches in the bottom of a Dutch oven in an even layer. Make sure the base is fully covered so the filling bubbles throughout.
  2. Sprinkle over the sugar, cinnamon, and nutmeg. Aim for an even coating so the spices bake into the peach filling.
Add the cake topping
  1. Pour the yellow cake mix evenly over the peaches without stirring. Keep the dry mix as a top layer to form the golden crust.
  2. Drizzle the melted butter over the cake mix, covering as much surface area as possible. Leave fewer dry patches for more consistent browning.
Cook
  1. Cover the Dutch oven and place it on campfire coals with coals on top of the lid. Cook at a campfire coals setup for 40-45 minutes until the topping is golden and the peaches are bubbling.
Cool and serve
  1. Let the cobbler cool for 10 minutes before serving. The topping will set slightly and the filling will thicken, making scoops easier to portion.
  2. Serve warm with vanilla ice cream. Add the ice cream right before eating so the contrast stays creamy and cool.

Notes

Pro tip: don’t stir after adding the cake mix—leave it layered so it bakes into a biscuit-like top. Store covered in the refrigerator up to 3 days; reheat portions in the microwave or in a covered Dutch oven until warm. Freezing is not recommended because the cake topping can soften after thawing. Dietary swap: use a dairy-free butter and serve with dairy-free vanilla ice cream to make it lactose-free-friendly.