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Dutch Oven Peach Cobbler

Dutch oven peach cobbler with a golden biscuit-style topping over bubbling peaches. Cake mix goes on dry, then butter is drizzled for a crisp, golden cobbler topping.
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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
  

canned sliced peaches, drained
  • 2 can (29 oz) sliced peaches Drain well so the filling bubbles instead of steaming.
sweet spice layer
  • 1 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
cobbler topping
  • 1 yellow cake mix Use yellow cake mix and keep it dry.
  • 0.5 cup butter, melted Melt first so you can drizzle evenly.
serving
  • 1 vanilla ice cream Serve warm cobbler with a cold scoop.

Equipment

  • 1 Dutch oven

Method
 

Build the cobbler
  1. Spread the drained sliced peaches in the bottom of a Dutch oven in an even layer so they cook through. Aim for full coverage to create the bubbling filling.
  2. Sprinkle the peaches with sugar, cinnamon, and nutmeg, distributing the spices across the surface. The mixture should look evenly speckled.
  3. Pour the dry yellow cake mix evenly over the peaches without stirring. Keep the topping intact in a dry layer.
  4. Drizzle the melted butter over the cake mix, covering as much as possible. You want visible buttery patches on top.
Campfire cook
  1. Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid. This top-and-bottom heat helps the topping bake evenly.
  2. Cook for 40-45 minutes until the topping is golden and the peaches are bubbling. Look for a crisp, golden surface and active bubbling around the edges.
Rest and serve
  1. Let the cobbler cool for 10 minutes so the filling thickens slightly. The surface should settle from bubbling to gentle warmth.
  2. Serve with vanilla ice cream right after cooling for the best contrast. Scoop portion sizes with a serving spoon.

Notes

Pro tip: drain the peaches well so the topping browns instead of becoming gummy from excess liquid. Store leftovers in the refrigerator up to 3 days, covered. Freezing: yes—freeze in portions up to 2 months and reheat until hot. For a lighter option, use sugar-reduced peaches and a reduced-sugar vanilla ice cream (the cake mix still provides structure).