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Dutch Oven Peach Cobbler

May 25, 2020 5 min read

Dutch Oven Peach Cobbler

Who doesn’t love a gorgeous peach cobbler? Warm and juicy on the inside, crispy on the top, with a dollop of fresh cream or ice cream… You’re going to love our dutch oven peach cobbler recipe because cobblers and dutch ovens are made for each other!

When you use a cast iron Dutch oven, its thick walls ensure an even distribution of heat as well as greater heat retention, which means your dessert will be ready in record time. Clean up is easy too: no more soaking glass dishes or throwing away reams of aluminum foil. This Peach Cobbler in a Dutch oven will become one of your easy go-to recipes!

Let’s dive in!

Dutch Oven Peach Cobbler Recipe

Filling Ingredients

  • 3 lbs fresh peaches OR three 15 oz cans of peaches in juice
  • 1 lemon, juiced (plus the zest)
  • 2 tbs almond flour, cornstarch, buckwheat flour or all-purpose flour
  • 1/3 cup maple syrup, honey, agave or date syrup
  • 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Topping Ingredients

  • 1 cup white or whole wheat flour (buckwheat flour also fits)
  • 1 cup rolled oats (or add an extra cup of flour)
  • 1 tbs baking powder
  • 1/2 cup demerara sugar (white sugar, Xylitol, or fructose also work)
  • 1/2 cup salted butter, grated (do this while it’s cold)
  • 1/2 cup milk, coconut cream, or non-dairy milk of your choice

Serving Ingredients

  • Vanilla ice cream, whipped cream, liquid cream or custard, or yogurt. Or a combination!

Dutch Oven Peach Cobbler in the Oven

  1. Preheat your oven to 350°F.
  2. Generously grease the inside of your dutch oven with butter or oil (salted butter will add extra flavor).
  3. If using fresh peaches, you may want to peel them. To do so easily, you can either use a vegetable peeler or simply pop them in boiling water for one minute. Transfer them to cold water with ice to stop them from continuing to cook. The skin will then easily lift off with your fingers. Slice them into small slices. (If using canned peaches, drain the juice and save 1 can’s worth of juice to mix into the filling.)
  4. Put the peaches in a large bowl. Add the lemon juice, lemon zest, vanilla extract, and syrup or honey and mix well. (Tip: Zest your lemon before juicing it, as it’s much easier.)
  5. In a smaller bowl, mix the flour or cornstarch with the cinnamon and salt. Pour the mixture into the bowl of peaches and stir to combine. Set aside while you prepare the topping.
  6. To prepare the topping, in a large bowl mix together the flour, rolled oats (if using), baking powder, and sugar. Add in the grated butter (you can use a cheese grater for this) and then pour in the milk. Mix well with a fork: it should be slightly moist.
  7. Now pour your peach filling into your dutch oven. Top with the filling and bake uncovered for 50-60 min, or until the top becomes golden brown. A fork or toothpick should come out clean when stuck into the middle of the topping (not the filling. Peaches cook quite quickly).

Dutch Oven Peach Cobbler over a Campfire

  1. Prepare everything as above, but preheat 45 charcoal briquettes instead of an oven. You want the charcoal to be quite hot: white and glowing.
  2. Prepare the dutch oven as above and spoon the filling into it and cover with the topping. Put the lid on the dutch oven. Now place the dutch oven on top of 15 of the preheated briquettes. Place the remaining 30 briquettes on top of the dutch oven lid.
  3. To ensure that your dutch cobbler cooks evenly, rotate it half a turn after 10 minutes of cooking, leaving the briquettes that are on the top. Continue cooking for another 20 minutes. Check that the cobbler is done. The filling should be bubbling nicely, and your topping will be golden brown.
  4. It should take 35-40 min total but may take longer depending on the temperature of your coals, so use your judgment.
  5. Be careful not to let ashes fall into your lovely dessert when checking.
  6. Allow your peach cobbler to cool for 30 min before serving.

Dutch oven peach cobbler FAQs

How many coals do I need for a dutch oven cobbler?

This recipe works perfectly for an 11-12 in cast iron dutch oven. If your dutch oven is smaller or wider, you’ll simply need to keep an eye on the cooking times. The smaller the dutch oven, the longer the cooking time. Or if you’re cooking over a campfire, just add a few more coals top and bottom.

Generally speaking, the number of coals on top is roughly double the number of coals underneath. That may sound counter-intuitive, but it’s true! There’s more need for heat up top as it’s exposed to the air.

Can I use Bisquick?

Ah yes, we have had Bisquick peach cobbler and it also tastes great! A peach cobbler with Bisquick would be a great way to make this more camping friendly. We've even seen peach cobbler recipes with cake mix!

If you love Bisquick, why not give it a try? To convert this into a peach cobbler made with Bisquick, simply use 2 cups Bisquick for the topping instead of the flour or oats. This Bisquick cobbler recipe may end up making your cooking the envy of everyone within smelling distance!

How long can I store my dutch oven cobbler?

Any leftovers will keep in the refrigerator in an airtight container for 4 days, and in the freezer for up to 3 months.

There is nothing better for breakfast than a slice of peach cobbler!

Can I use frozen peaches?

Yes absolutely. If you use frozen peaches for your cast iron peach cobbler, you will need about 6 lbs (they weigh more when frozen). Just be sure to thaw them before using so that they mix well with the other filling ingredients and they don’t have too much water.

If you do use thawed frozen peaches, you may want to add a little extra syrup or sugar as you won’t be using juice from canned peaches, and frozen peaches are less flavorful than fresh peaches.

What’s the easiest way to prepare a dutch oven peach cobbler while camping?

The good news is that you can easily bag up the ingredients before you leave your house.

For super speedy food prep, pop the dry filling ingredients in one container or bag, the dry topping ingredients in another, and use canned or frozen peaches.

You could even zest and juice the lemon and put it in a small container or jar with the vanilla extract. No need to bring the cheese grater!

Just bring a fork to mash the butter into the topping ingredients, as it will be mushy rather than hard. And you can bring a small container of UHT milk. Easy!

One more very important thing: the most important ingredient for a campfire dutch oven peach cobbler is... you guessed it... the cast iron dutch oven!

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