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Dutch Oven Peach Cobbler

Dutch oven peach cobbler with a golden biscuit-style topping and bubbling peach filling. Cake mix is layered over peaches and butter for easy campfire cobbler results.
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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
  

Peaches
  • 2 can (29 oz) sliced peaches, drained
Peach cobbler flavoring
  • 1 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Topping
  • 1 box yellow cake mix
  • 0.5 cup butter, melted
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 Dutch oven

Method
 

Layer the peaches and dry topping
  1. Spread the drained sliced peaches in the bottom of the Dutch oven so they form an even layer. Keep the surface fairly level for consistent bubbling.
  2. Sprinkle the sugar, cinnamon, and nutmeg evenly over the peaches. Aim for full coverage so the filling tastes balanced in every bite.
  3. Pour the yellow cake mix evenly over the peaches without stirring. Leave the mix as a dry blanket so it turns golden as it bakes.
  4. Drizzle the melted butter over the cake mix, covering as much as possible. Use a slow drizzle to help the butter soak through the dry layer.
Campfire bake in the Dutch oven
  1. Cover the Dutch oven with its lid and place it on campfire coals with additional coals on top of the lid. This creates heat from both the bottom and the top.
  2. Cook for 40-45 minutes, until the topping is golden and the peaches are bubbling. If needed, rotate the Dutch oven once during cooking for even browning.
Cool and serve
  1. Let the cobbler cool for 10 minutes before serving. This helps the filling thicken slightly and makes scooping easier.
  2. Serve warm with vanilla ice cream. Scoop into bowls so you get both bubbling peach filling and golden topping.

Notes

Pro tip: keep the cake mix un-stirred so it bakes into a biscuit-like golden layer instead of turning gummy. Refrigerate leftovers in a covered container for up to 3 days; rewarm in a covered oven-safe dish at 325°F (163°C) until hot. Freezing: yes, freeze portions for up to 2 months and reheat from thawed or gently from frozen. For a lighter option, use a reduced-sugar cake mix if you want less added sugar while keeping the same layered method.