Dutch Oven Peach Cobbler

Peach Cobbler with ice cream in a white bowl.

5 from 5 votes

This Dutch Oven Peach Cobbler is a simple, from-scratch summer dessert with juicy cinnamon-spiced peaches and a golden, buttery biscuit topping. Bake it in the kitchen or right over the coals at camp.

Prep Time15

Cook Time45

Rest10

Course: Dessert

Cuisine: American

Servings: people

Calories: 364kcal

Author: Ned Adams

Equipment

12" Dutch Oven
12" cast iron skillet

Ingredients

Peach Filling

6 cups fresh peaches sliced
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 teaspoon cornstarch

Cobbler Topping

1 cup flour all-purpose
¾ cup granulated sugar
1½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter melted
¾ cup whole milk

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Instructions

Home Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, toss the sliced peaches with the granulated sugar, lemon juice, vanilla extract, cinnamon, and cornstarch until evenly coated. Spread the peach mixture into a greased baking dish/ skillet.
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the melted butter and milk until smooth.
Pour the topping evenly over the peaches. Bake for 40–45 minutes, until the topping is golden and the filling is bubbly.
Remove from the oven and let cool slightly before serving. Serve warm with vanilla ice cream if desired.

Camping Instructions

Start about 25 charcoal briquettes and let them burn until they're covered in gray ash, usually 15–20 minutes.
Lightly grease the bottom of your Dutch oven, pour in the peach filling, and spread it into an even layer. Pour the topping batter evenly over the peaches.
Cover the Dutch oven and let it bake for about 40–45 minutes. Rotate the Dutch oven a quarter turn every 10–15 minutes (and rotate the lid the opposite direction) to prevent hot spots. Check doneness by lifting the lid. The topping should be golden and the fruit bubbling around the edges.
Carefully pull the oven off the coals and let it rest for 10 minutes before dishing it up. Bonus points for bringing vanilla ice cream in a cooler.

Notes

Keep spare coals going. Start a second batch of briquettes about 20 minutes in, just in case you need to refresh the heat.
Windy day? Use a wind break, and add 2–3 extra coals to compensate for heat loss.
Grease the lid. A quick wipe of oil on the inside of the lid keeps condensation from dripping onto the topping and making it soggy.
Use ripe, fragrant peaches. The riper the peach, the better the cobbler. Let them sit on the counter a day or two if they're still firm.
Frozen peaches work too. Thaw and drain them well before using, or the filling will be runny.
Don't skip the rest. That 10–15 minute rest after baking lets the cornstarch set up the filling, so you get spoonfuls of jammy peaches instead of peach soup.
Add texture. Sprinkle coarse sugar over the topping just before baking for a sweet, crunchy finish.

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