Dutch Oven Cobbler Recipe
It’s been awhile since we’ve shared a dutch oven recipe around here.
Even though we could easily do dutch oven year-round, it seems that we only pull it out during the summer…and every time we do, I wonder why we don’t use it more!
Food really does taste better when it’s cooked outside – even if it’s just in our backyard!
I work with the young women in my church that are 14 and 15, and this week we did an outdoor cooking activity.
Because my dad has done a lot of outdoor and camping cooking, I invited him to come and teach the girls how to cook something yummy.
Since it was at 7:00 at night, we thought it would be better to do something sweet rather than savory, and my dad suggested making some kind of cobbler.
I thought this was a great idea – I had remembered having this in the past and loving it.
It was even easier than I remembered – the ingredients are simple, and it’s easy to prepare ahead of a camping trip so you can just dump and go and throw away the trash!
This dutch oven cobbler recipe takes just under an hour to cook, and it tastes amazing. If you happen to have ice cream, it tastes great on top. We made ice cream in a bag to go along with this dish.
FAQ
- Can I use a different cake mix? Sure you can! We just like the taste of the lemon cake mix.
- Can I use a different fruit? You can really use whatever you’d like. I do recommend using a jar or can of fruit with juices in it, as opposed to pie filling.
- Can this be made using an indoor dutch oven and oven? I’m sure it can – I just don’t have the exact instructions for that.
- Do I have to use the cream soda? Nope, you can totally omit that if you want!
Recipe for Dutch Oven Cobbler
Equipment Needed:
12″ Outdoor Dutch Oven
Toothpick
Tin Foil
Ingredients:
- Lemon Cake Mix + Ingredients to Make it (Typically eggs, water, and oil)
- 40 ounces canned peaches with juice
- 1 cup frozen or fresh mixed berries – defrost the berries and remove excess liquid
- 1 can cream soda
Prep Before (If Camping)
Prepare cake mix and place in a large, gallon Ziploc bag. Make sure to put in the cooler.
Make sure peaches and other fruit are in disposable containers
Instructions:
Heat up coals – you will need between 24-30.
Mix up cake mix as instructed on box.
Place 12 coals on the bottom of your fire pit and place tin foil inside dutch oven.
Pour peaches with about 1/2 the juice into the bottom of the dutch oven. If you are NOT using cream soda, you can use 3/4 of the juice.
After pouring peaches, sprinkle the berries on top of the peaches, and then sprinkle cinnamon sugar on top of that.
Evenly spread the cake mix on top of the fruit. Pour the entire can of cream soda on top of the cake mix.
Place lid on top of the dutch oven and place about 12 coals across the top.
Cook for 45 minutes to an hour, checking periodically to see if you need to add more coals.
After 45 minutes, test with a fork or toothpick to see if it’s done; if it’s not, cook for additional 5-minute increments.
Dutch Oven Peach Cobbler Recipe
Ingredients
- 1 Lemon Cake Mix (We used Duncan Hines) + Ingredients on the box
- 40 ounces peaches in juice
- 1 cup frozen or fresh mixed berries - defrosted with excess moisture removed
- Cinnamon sugar
- 1 can cream soda (optional)
Instructions
- Heat up coals - you will need between 24-30
- Mix up cake mix as instructed on box
- Place 12 coals on the bottom of your fire pit and place tin foil inside dutch oven
- Pour peaches with about 1/2 the juice into the bottom of the dutch oven. If you are NOT using cream soda, you can use 3/4 of the juice.
- After pouring peaches, sprinkle the berries on top of the peaches, and then sprinkle cinnamon sugar on top of that.
- Evenly spread the cake mix on top of the fruit.
- Pour the entire can of cream soda on top of the cake mix.
- Place lid on top of dutch oven and place about 12 coals across the top.
- Cook for 45 minutes to an hour, checking periodically to see if you need to add more coals.
- After 45 minutes, test with a fork or toothpick to see if it's done; if it's not, cook for additional 5 minute increments.
Other Dutch Oven Recipes You May Enjoy:
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is an International Board Certified Lactation Consultant. She loves spending time with her family and helping others find joy in family life.
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