Dutch Oven Peach Cobbler

Hot sweet Peach Cobbler baked in a Dutch Oven, what a fantastic dessert recipe.  A Classic Camping Dessert that is loved and adored when Baked in the Oven.  Dutch Oven Peach Cobbler made with fresh peaches is one of the BEST Summer Dessert.

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I always looked forward to a Dutch Oven Cobbler while camping, in my family we dumped a large can of peaches into a Dutch Oven and topped with dry cake mix, some butter, and 7-Up.  That was about as fancy as it was.  Who knew you could make it even better and still camp! 

During Fresh Peach Season, typically May through late September depending on where you live, I prefer using fresh ripe peaches.  Everything tastes better when used fresh.  You can used canned peaches in this recipe and it will be delicious, but WOW your taste buds and try this with fresh peaches. You won’t be disappointed.

Or try my Air Fryer Peach Cobbler with a healthy scoop of Vanilla Bean Ice Cream or fresh Peach Ice Cream.

The cake is an important part of the cobbler recipe.  To me, a boxed cake mix is too sweet of a cake when paired with fruit and the syrup that comes from fruit mixed with sugar.  I like to make a simple cake from scratch.  A Busy Day Cake if you will.  A simple white cake that isn’t too sweet as to compliment the fresh fruit.

How to make Dutch Oven Peach Cobbler

• Peeling and removing the pit from each peach is the most time consuming. I use a paring knife or peeler to remove the skins from ripe peaches.  Then slice the peach open to expose and remove the pit making sure to get all the hard peach pit removed.
• Each peach can be sliced into 8-12 wedges and placed in a large bowl.  I like to use 8-12 peaches depending on size. 
• Mix Sugar, Cinnamon, Nutmeg, Salt and Vanilla with sliced peaches and allow to sit while making the cake.
• In a separate bowl combine All Purpose Flour, Sugar, and Baking Powder.  Create a well in the center and add Eggs, Vanilla, Milk and softened butter.
• Using a hand mixer mix all ingredients together.
• Stir peaches and then dump peaches into a greased Dutch Oven making sure all the yummy juices are poured on top.
• Carefully pour cake mix on top of peaches making sure to evenly cover all peach slices.  I also like to make sure cake batter has sealed off the edges so the juices remain in the bottom.
• Bake at 350F Degrees for 55-60 minutes.  Cake will be done when a toothpick inserted deep in the center comes out clean.  I find it takes this long to cook the cake all the way through.  You don’t want unbaked cake in the center.  Inserting a toothpick deep in the center of the cake will assure the cake is baked through to the peaches on the bottom.
• Serve warm with Vanilla Ice Cream or Sweetened Whipping Cream.

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Cooking Methods for Dutch Oven Peach Cobbler

• Cast Iron Dutch Oven using Charcoal
• Enamel Dutch Oven baked in Oven
• Baking Dish baked in Oven

How Many Pieces of Charcoal is needed per Dutch Oven?

You will need different amounts of charcoal for different sizes of Dutch Ovens.  A good rule of thumb is to place 1 ½ times the diameter of the Dutch Oven on the bottom.  If you are using a 12in Dutch Oven, you will need about 18 coals on the bottom.  You will also need 1 piece of charcoal for every inch in diameter on top.

Charcoal Tips

Heat Temperature will vary depending on weather.  The wind is the biggest factor when trying to cook using charcoal.  Wind will burn through charcoal faster, and divert the heat.  Try to block wind as much as possible for best result or you will need to add additional charcoal to maintain the cooking heat process.

How to Clean Dutch Oven

Cleaning your oven is very easy.  Remove everything that was cooked.  Add 2-3 cups of hot water.  Heat oven over coals, cache cooker, or even stovetop.  The heat will boil the water and lift any stuck bits from the oven.  Use a scraping tool or wooden spoon to remove stuck bits.  Pour off water and rinse.  DO NOT USE SOAP.  Allow the oven to dry.  Wipe with a light coating of vegetable oil.  Your oven is perfect for your next use.

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5 from 3 votes

Dutch Oven Peach Cobbler

Hot sweet Peach Cobbler baked in a Dutch Oven, with fresh picked peaches and a scratch cake, ideal for the Best Dutch Oven Peach Cobbler

Prep Time30 minutes mins

Cook Time1 hour hr

Cook ModePrevent your screen from going dark

Course: Dessert

Cuisine: American

Servings: 10

Ingredients

• 8-12 Peaches - Peeled and pitted
• ¾ Cup Sugar - Dixie Crystals Granulated Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• pinch Salt

Cake

• 2 ⅔ Cup Flour
• 1 Cup Sugar - Dixie Crystals Granulated Sugar
• 3 teaspoon Baking Powder
• 1 Cup Milk
• 6 Tbs Butter - Softened
• 2 Eggs
• 1 teaspoon Vanilla Extract

Instructions

Baked in an Oven Cobbler

• Preheat Oven to 350F Degrees
• Peeling and removing the pit from each peach is the most time consuming. I use a paring knife or peeler to remove the skins from ripe peaches.  Then slice the peach open to expose and remove the pit making sure to get all the hard peach pit removed.
• Each peach can be sliced into 8-12 wedges and placed in a large bowl.  I like to use 8-12 peaches depending on size. 
• Mix Sugar, Cinnamon, Nutmeg, Salt and Vanilla with sliced peaches and allow to sit while making the cake.
• In a separate bowl combine All Purpose Flour, Sugar, and Baking Powder.  Create a well in the center and add Eggs, Vanilla, Milk and softened butter.Using a hand mixer mix all ingredients together.
• Stir peaches and then dump peaches into a greased Dutch Oven making sure all the yummy juices are poured on top.
• Carefully pour cake mix on top of peaches making sure to evenly cover all peach slices.  I also like to make sure cake batter has sealed off the edges so the juices remain in the bottom.
• Bake at 350F Degrees for 55-60 minutes.  Cake will be done when a toothpick inserted deep in the center comes out clean.  I find it takes this long to cook the cake all the way through.  You don’t want unbaked cake in the center.  Inserting a toothpick deep in the center of the cake will assure the cake is baked through to the peaches on the bottom.
• Serve warm with Vanilla Ice Cream or Sweetened Whipping Cream.

Charcoal Camping / Outdoor Method

• Start by preparing charcoal in a chimney. 
• Remove Skins and Pit Peaches. I use a paring knife or peeler to remove the skins from ripe peaches.  Then slice the peach open to expose and remove the pit making sure to get all the hard peach pit removed.
• Each peach can be sliced into 8-12 wedges and placed in a large bowl.  I like to use 8-12 peaches depending on size. 
• Mix Sugar, Cinnamon, Nutmeg, Salt and Vanilla with sliced peaches and allow to sit while making the cake.
• In a separate bowl combine All Purpose Flour, Sugar, and Baking Powder.  Create a well in the center and add Eggs, Vanilla, Milk and softened butter.Using a hand mixer mix all ingredients together.
• Dump the sweetened peaches in a greased or buttered Dutch Oven and top with Cake Batter.
• Place Dutch Oven over hot coals and place remaining coals on top to create an even baking temperature.  Remember the temperature can vary with the weather. 
• Bake for 55-60 mins.  However, I recommend checking after 30 minutes as it can be difficult to control heat and often times recipes will cook faster or even slower than predicted.  This gives you time to make adjustments if needed.
• Cake is done when a toothpick inserted deep into the center comes out clean.  Often times cake batter in the bottom mixed with fruit takes the longest to cook.

Notes

4 Tips on How to Pick Ripe Peaches

There is an art form when picking ripe fruit.  Look for these 4 tips when picking ripe Peaches.

1. Aroma – A sweet peach like aroma.  Go ahead and take a sniff!  It should smell heavenly.
2. Gentle Squeeze  – Give the peach a gentle but firm squeeze.  Do not bruise the fruit.  The peach should give a little letting you know the fruit is almost ripe.
3. Skin – Choose a peach with nice smooth skin.  Try to avoid peaches with shriveled skins.  That is a sign of dehydration.
4. Color – A ripe Peach should have a dark yellow color. Green Peaches need more time to ripen on the tree.

How many Pieces of Charcoal are needed

Dutch Oven Size	Coals needed on Bottom	Coals needed on top
10 inch Regular	15-16 Coals	10-12 Coals
10 inch Deep	15-18 Coals	10-12 Coals
12 inch Regular	18-19 Coals	12-14 Coals
12 inch Deep	18-21 Coals	12-14 Coals

Favorite Supplies Used

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• Charcoal Chimney
• 10 inch Lodge Dutch Oven
• 12 inch Lodge Dutch Oven
• 12 inch Aluminium Foil Liners
• Dutch Oven Lid Lifter
• Trivet for Dutch Oven

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Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Calories: 394kcal | Carbohydrates: 74g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 211mg | Potassium: 313mg | Fiber: 3g | Sugar: 46g | Vitamin A: 689IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 2mg