Dutch Oven Peach Cobbler

Dutch oven peach cobbler with a golden biscuit-like topping over bubbling peaches. Made by layering drained peaches, dry yellow cake mix, and melted butter for a classic campfire cobbler finish.

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Prep Time 15

Cook Time 45

cooling 10

Total Time 1 10

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

Peach cobbler filling and topping

2 can (29 oz) sliced peaches Drained.
1 cup sugar
1 tsp cinnamon
0.25 tsp nutmeg
1 yellow cake mix Dry, box mix.
0.5 cup butter Melted.
1 vanilla ice cream For serving.

Equipment

1 Dutch oven

Method

Layer peaches

Spread the drained sliced peaches in the bottom of a Dutch oven in an even layer, leaving minimal gaps so the filling cooks uniformly.

Season the peaches

Sprinkle the sugar, cinnamon, and nutmeg evenly over the peaches until fully covered, creating a fragrant layer at the bottom.

Add cake mix (no stirring)

Pour the dry yellow cake mix evenly over the peaches in one smooth layer and do not stir, so the topping bakes up golden instead of turning gummy.

Melt and drizzle butter

Drizzle the melted butter over the cake mix, covering as much as possible so it browns and forms a biscuit-like top.

Campfire cobbler cook

Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid; cook for 40-45 minutes until the topping is golden and the peaches are bubbling.

Cool and serve

Let the cobbler cool for 10 minutes before serving to let the peach filling thicken slightly, then top each portion with vanilla ice cream.

Notes

For best results, keep the topping unmixed: once the dry cake mix goes on, resist stirring. Store leftovers covered in the fridge up to 3 days; reheat gently in the oven or microwave. Freezing isn’t recommended for the topping texture. If you want a lighter version, use reduced-sugar peaches and a no-sugar-added cake mix when available.