Easy Dutch Oven Cobbler

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This easy Dutch oven cobbler recipe is a delicious summer dessert. It’s so good! It’s the perfect end to a perfect meal or the start to a great outdoor summer party. Dutch ovens, cornbread, and cobbler. These three things go together like peanut butter (the actual stuff) and jelly (the actual thing that’s supposed to go with the peanut butter). A Dutch oven cobbler is a simple way to cook delicious meals in your Dutch oven.

Cast Iron Dutch Over Peach Cobbler with Cake Mix

Dutch oven peach cobbler is so easy to make and a total crowd pleaser! Only three ingredients to make this amazing dessert.

Easy Peach Cobbler with Cake Mix

One of the greatest things about owning a Dutch oven is getting to cook wherever you want. They can make meals that are so delicious you would think that they are magic!

While they are great at cooking meals, Dutch oven cooking is also great for making delicious desserts. Simple desserts like Dutch oven peach cobbler is a great way to give you that delicious fresh taste of summer and home.

3 Ingredient Peach Cobbler

Making this as simple as it possibly gets.

A can of peach pie filling, a can of Sprite soda and a box of yellow cake mix. That means no eggs, milk or butter required. 

This is PERFECT because while camping, you want to make sure that you keep as little perishable foods on hand as possible and these 3 ingredients can easily be packed in a bag or box and forgotten about until dessert time. Just don’t forget to pack the can opener for the canned pie filling (or finding a can with a pull top).

Unfortunately, if you’re enjoying this Dutch oven peach cobbler while camping, you will be required to eat the entire dessert in one night. This will help to prevent the food from spoiling and from accidentally inviting the forest critters into your campsite overnight.

Something tells me that raccoons aren’t interested in cuddling inside your tent.

Eating this entire dutch oven peach cobbler in one night sounds like a tough, but necessary job to save money and protect your campsite. You may need to entrust yourself with that responsibility. You can do it, I believe in you!

How to make Dutch Oven Peach Cobbler

  1. Spread your pie filling into an even layer at the bottom of your Dutch oven.
  2. Sprinkle the dry cake mix over the top.
  3. Pour your can of Sprite soda over the top of the cake mix. Do not stir.
  4. Place the lid on the Dutch oven.
  5. To cook while camping- place 15 coals on top of the pan and 5-8 underneath. Bake for 20-30 minutes or until the top is brown and bubbly.
  6. To cook at home in the oven– Preheat your oven to 350 degrees F and bake in the oven for 20-30 minutes or until the top is brown and bubbly.

Peach Cobbler Dutch Oven FAQ

Is peach cobbler supposed to be mushy?

A peach cobbler should be wet but not to the point where juices are running off of the plate and the topping is soggy and feels undercooked. The top should have a nice golden color and the bottom peach filling should be thick and bubbling while the center of the cobbler should be able to come out clean (or mostly clean) if you poked it with a toothpick.

Will peach cobbler thicken as it cools?

Yes, your filling will always thicken as it cools but it may not thicken to the extent that you think it will. If you were to use a homemade peach filling for this cobbler you’d want it to be mostly thickened before using so that the oven can keep it cooking and then as it cools it becomes a perfect consistency.

Because we use canned peach pie filling we really don’t have to worry about any of this as the filling is already thickened and it will set and thicken slightly as it cools.

Do you cover a cobbler when baking?

Unless you are cooking this dutch oven cobbler over a fire, you should bake it uncovered. This will help to give you a nice golden-colored top crust and it helps to make sure that the cobbler has evenly cooked on all sides. If at any point you notice the top crust getting too dark, then you can loosely cover it with a piece of foil to prevent it from darkening further.

What is the difference between a dump cake and a cobbler?

The two recipes are incredibly similar and this recipe can easily be classified as either. The biggest difference though is the order in which the ingredients are added to the pan for baking.

With a cobbler, you traditionally put the batter on the bottom of the pan and filling on top so that the cobbler breading can rise up to the top as it bakes, while dump cakes follow the same process that we follow for this recipe. But it’s still technically a cobbler because we have a breaded topping over a fruit filling.

How do you keep peach cobbler from getting soggy?

After your cobbler has baked if you put it away too early it can become soggy before the next time you get to it. This is because if you put it away in a sealed air-tight container while the cobbler is still warm, the condensation that forms in the container can soften the top crust and make it soggy as a direct result.

A good way to avoid this issue is to make sure that you allow your cobbler to cool completely before putting it away.

How to Store and Reheat Cast Iron Peach Cobbler

If you have leftover peach cobbler, you won’t need to worry about forest critters, but you will need to worry about letting it sit out too long, so make sure to store it in a sealed container inside your fridge. It should last about 3-5 days in the fridge if sealed and stored properly, but that’s assuming it doesn’t get eaten first.

You can reheat your peach cobbler in the oven for a few minutes until bubbly and warm or simply place a portion on a plate and microwave it for faster results.

You’re going to love making Dutch oven peach cobbler with cake mix whether you’re at home or away. It’s such an easy dessert and one that really hits the spot. Nothing’s better than a warm peach cobbler in summer but if you can pair it with a great scenic view while out in the woods, you may just have an unbeatable combo.

Dutch Oven Cobbler Serving Suggestions

Remember that amazing invention currently sitting in your kitchen called a freezer. This is the safe place for all vanilla ice cream and containers of cool whip.

You don’t get these luxuries while camping. That may be why it’s calling “roughing it.”

So after pulling your dutch oven peach cobbler out of the oven, give it a few minutes to cool and set. Scoop it up on your plate or in a bowl, and top it with a generous serving of vanilla ice cream or whipped cream.

Lazy Cobbler

Historic Washington State Park’s annual “Dutch Oven Holiday Sweets and Treats” workshop teaches participants how to make desserts like lazy cobbler in a 12-quart dutch oven.

Save Recipe

YIELDS:1

INGREDIENTS

25 charcoal briquettes (15 below dutch oven, 10 on top)

2 can sliced peaches in syrup

1 package cake mix (white, yellow, or spiced)

stick margarine

ground cinnamon

DIRECTIONS

  1. Light briquettes and allow to come to a glow.
  2. Place a 12-quart dutch oven over 15 briquettes. Pour contents of peach cans into oven. Spread dry cake mix evenly over peaches. Sprinkle cinnamon over all to taste. Cut margarine into equal slices and place in checkerboard pattern on top. Place lid on top of oven. Add remaining hot briquettes.
  3. After 30 minutes, remove a few coals from the bottom of the dutch oven and place them on top of the dutch oven (to complete the browning process on the top of the cobbler). Bake for about 15 more minutes or until done. Spoon out cobbler and serve in bowls.

Dutch Oven Apple Cobbler

Baking an apple cobbler on a camping trip definitely sounds impressive, right? But despite the high production value, this Dutch Oven Apple Cobbler recipe is actually really simple to pull off.

We’ve stripped down the ingredient list, consolidated steps, and developed a few tricks to speed the process along.

So now you can wow your friends and family with this incredible dessert, without breaking a sweat.

Why We Love It:
↠ Big production value for not a whole lot of work.
↠ Can mix the dry ingredients at home. Add the milk and butter on-site.
↠ Using a parchment paper liner makes clean up a breeze.

If you’re just getting into using a Dutch oven to bake at a campsite, this is a perfect recipe to try out. It’s “baking” in the loosest sense of the word and very forgiving at that.

How To Make Dutch Oven Apple Cobbler

At Home

Unless you need the flour and baking powder for other recipes, it’s easiest to mix the dry ingredients at home. Mix the flour, sugar, cinnamon, baking powder, and salt in a resealable container. Shake to thoroughly combine. Now you can leave the bag of flour and baking powder at home.

We recommend freezing a stick of butter before putting it in your cooler. You want the butter to be really cold for this recipe and pre-freezing beforehand goes a long way.

At Camp

If you’re using charcoal, we suggest you get them started before you begin. For a 10” Dutch oven, you’ll need at least 21 coals – but it’s nice to have some extras on hand.

Line the bottom of your Dutch oven with parchment paper.

Slice your apples into wedges (1). We did this using a knife, but one of those circular apple corer / slicers things would be WAY faster! Place the apple slices on top of the parchment paper inside the Dutch oven. Add in the sugar and cinnamon and mix until the apple slices are evenly dusted. Try to flatten out the apple slices so they are more or less level (2).

How to make Dutch oven cobbler step by step photos

Retrieve your cold butter from the cooler, slice into cubes, and then work into the dry ingredients with your finger. Crumbling and smearing the dry ingredients into the flour, to create a coarse, crumbly meal.

Add in the milk a little bit at a time and work with your fingers until a dough forms (3). Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle (4).

Once the dough has been distributed, wash your hands, cover the oven, and start arranging your top and bottom charcoals: 7 on the bottom and 14 on the top, for about 350F.

Our apple cobbler usually takes 30-40 minutes to fully cook. Once it starts to get close to being done, it will become really fragrant. So once you smell it, give it a quick visual check to see how it’s doing.

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