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Dutch Oven Peach Cobbler

Dutch oven peach cobbler with a golden biscuit-like topping and bubbling peach filling. Made by layering drained peaches under cake mix, then baking until the top is evenly browned in the Dutch oven.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach filling base
  • 2 can (29 oz) sliced peaches Drain well so the cobbler sets instead of steaming.
  • 1 sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
Biscuit topping
  • 1 yellow cake mix Pour dry and do not stir to keep the layered topping texture.
  • 0.5 cup butter Melt and drizzle over the dry mix for browning and crisp edges.
Serving
  • 1 vanilla ice cream Serve scoops on warm cobbler.

Equipment

  • 1 Dutch oven

Method
 

Layer the peaches
  1. Spread the drained sliced peaches in the bottom of a Dutch oven in an even layer, leaving minimal gaps for more consistent bubbling.
  2. Sprinkle over the sugar, cinnamon, and nutmeg so the fruit is evenly coated with spices.
Add the cobbler topping
  1. Pour the dry yellow cake mix evenly over the peaches without stirring, covering as much surface area as possible for a biscuit-like top.
  2. Drizzle the melted butter over the cake mix, covering most of the dry spots so the top browns and crisps.
Cook on campfire coals
  1. Cover the Dutch oven and place it on campfire coals, then add additional coals on top of the lid for steady heat.
  2. Cook for 40-45 minutes until the topping is golden and the peaches are bubbling up around the edges, with visible browning across the surface.
Cool and serve
  1. Let the cobbler cool for 10 minutes so the filling thickens and the topping sets slightly before scooping.
  2. Serve warm with vanilla ice cream, with a spoonful showing golden topping and bubbling peach filling.

Notes

For best results, drain the peaches thoroughly and keep the Dutch oven covered during cooking so heat stays consistent. Store leftovers covered in the fridge up to 3 days; rewarm portions in the Dutch oven or microwave until hot. Freezing is not recommended because the topping texture can soften after thawing. For a lighter option, use reduced-sugar cake mix and keep the spice amounts the same.