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Dutch Oven Peach Cobbler

Peach cobbler cooked in a Dutch oven with a golden biscuit-like cake mix topping over bubbling peaches. This classic campfire cobbler bakes until the top is deeply golden and the filling actively bubbles at the edges.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 2 can (29 oz) sliced peaches Drain well before assembling.
  • 1 cup sugar Sprinkle evenly over the peaches.
  • 1 tsp cinnamon Use ground cinnamon.
  • 0.25 tsp nutmeg Use ground nutmeg.
Cobbler topping
  • 1 box yellow cake mix Pour dry and do not stir into the peaches.
  • 0.5 cup butter Melt and drizzle over the dry cake mix.
Serving
  • 1 vanilla ice cream Serve alongside warm cobbler.

Equipment

  • 1 Dutch oven

Method
 

Assemble in the Dutch oven
  1. Spread the drained sliced peaches in the bottom of the Dutch oven in an even layer.
  2. Sprinkle the peaches with sugar, cinnamon, and nutmeg so the spices are distributed across the surface.
  3. Pour the dry yellow cake mix evenly over the peaches in a single cover layer; do not stir.
  4. Drizzle the melted butter over the cake mix, covering as much of the dry surface as possible.
Cook on campfire coals
  1. Cover the Dutch oven and place it on campfire coals, then add coals on top of the lid.
  2. Cook for 40-45 minutes, until the topping is golden and the peaches are bubbling at the edges with active syrupy bubbles.
Cool and serve
  1. Let the cobbler cool for 10 minutes so the topping sets slightly before serving.
  2. Scoop portions and serve warm with vanilla ice cream.

Notes

Pro tip: for the most evenly golden top, use drained peaches and ensure the butter reaches most of the cake mix surface. Store leftovers covered in the refrigerator up to 3 days; rewarm in short bursts in the microwave. Freezing is not recommended because the topping can soften after thawing. For a lower-sugar swap, use a reduced-sugar yellow cake mix and consider cutting the sugar in half while keeping the spices the same.