Dutch Oven Campfire Peach Cobbler

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While out camping we love to eat. Saturday nights is our big night…Mexican Food (but that is a different post)

One of our favorite camping desserts is dutch oven peach cobbler. Sure, most people think s’mores  when your camping (we think both), but try this favorite. We hope you will enjoy this recipe as much as we do. ENJOY!

Ingredient List

What you should bring

  • 1 lg. can sliced peaches
  • 1 pkg. white or yellow cake mix
  • 1/4 lb. butter (1 stick)
  • ground cinnamon, for dusting

Utensils

  • Dutch Oven
  • Oven mitt (pliers, stick, pole)
  • Large serving spoon
  • Can opener
  • Butter knife
  • Non stick spray
  • Shovel

Preparation

  • Spray  the inside of the Dutch oven with cooking spray.
  • Place 8 pieces of coal under the oven and 20 pieces on top.
  • When the oven is hot, pour peaches and juice into the oven.
  • Add the dry cake mix on top of the hot  peaches.
  • Cut the butter into pats (small chunks) and place on top of the cake mix.
  • Dust everything with cinnamon (lightly).
  • Put the lid back on the oven and bake for 20 minutes. Then rotate for even cooking. Cook 20 more minutes, lift lid to check.(you may have to replace coals if they cool down too quickly, keep hot coals available)

Your Peach Cobbler is finished when peaches are soft and carmelized, juice will really thicken, you will have a hot, bubbly , golden brown, topping. Check cobbler with a clean knife. Do this by sticking the knife into the cake mix portion. If the knife comes out clean, the cobbler topping is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.


Don’t let the dutch oven turn all glowy red, it’ll burn.


Cooks Note:A double batch can be baked in a 14 inch Dutch oven.

2 cans of peaches makes a juicier cobbler with one cake mix.

Alternate Recipe

Came across this Boy Scout recipe and just had to share it. Sounds delicious.

Ingredient List

  • 2 (29 ounce) cans peaches, sliced
  • 1 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons butter
  • 3 cups biscuit mix
  • 2 eggs
  • 1 cup milk

Utensils

  • Dutch Oven
  • Oven mitt (pliers, stick, pole)
  • Large serving spoon
  • Can opener
  • Butter knife
  • Mixing bowl
  • 2 mixing spoons
  • Shovel
  • Aluminum foil
  • Small pan

Preparation

Line Dutch oven with aluminum foil and place oven over coals with some coals on lid.

Put butter into small pan. Put near heat to melt. When Dutch oven is hot, put peaches in with no more than 1/2 cup of the juice. Sprinkle sugar and cinnamon on fruit. Put lid back on with some coals on top.

Checking for doneness

  • @ 5 minutes crust forming, fire too hot
  • @10 minutes light crust forming, fire just right
  • @20 minutes crust starting to brown,if dark brown,remove some coals

Put biscuit mix, eggs, melted butter and milk in bowl and mix thoroughly. Remove lid from Dutch oven. Drop dough one spoonful at a time onto the top of the fruit. Use one spoon to take the dough out of the bowl and the second spoon to push dough off the first spoon onto the fruit. Do this quickly to retain heat in Dutch oven. Do not spread the dough around or smooth the dough out. Put lid on oven with coals under the oven and on the lid (400 degrees F).

Test by pushing a butter knife  into the dough and pulling it out. If it comes out dry or with dry crumbs, it is done. Remove Dutch oven from the fire and allow the cobbler to cool a while before serving.