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

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 1

Servings:

Calories: 394kcal

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.

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.

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.

Aroma – A sweet peach like aroma. Go ahead and take a sniff! It should smell heavenly.
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.
Skin – Choose a peach with nice smooth skin. Try to avoid peaches with shriveled skins. That is a sign of dehydration.
Color – A ripe Peach should have a dark yellow color. Green Peaches need more time to ripen on the tree.

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