Dutch Oven Peach Cobbler
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Dutch Oven Peach Cobbler
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This easy Dutch Oven Peach Cobbler is our favorite peach dessert! Make it in your oven or over campfire. It doesn't get any better than this classic recipe!
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Ingredients
For the Filling:
- 6 tablespoons unsalted butter
- 3 pounds ripe peaches about 5-6 large or 8-9 small/medium peaches
- ⅓ cup honey
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
For the Topping:
- ¾ cup granulated sugar
- ⅓ cup white whole wheat flour
- ⅓ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk
For Serving:
- vanilla ice cream homemade whipped cream, Greek yogurt, or a pour of heavy cream
Instructions
- If baking in the oven, preheat the oven to 350 degrees F (See recipe notes to if cooking this cobbler over a campfire.) Place the butter in the bottom of a 10-inch dutch oven or a 3-quart baking dish with high sides. Once the butter is melted, remove the dish from the oven.
- To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing a handful of ice cubes in a large bowl and then filling it with cold water. Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower the peaches into the water. Add the peaches in two batches so that the water temperature does not rapidly drop. Boil for 1 minute. Remove peaches from the pot and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Cut peaches into 1/3-ish inch wide slices, then place the slices into a large mixing bowl. If you prefer, you can peel the peaches with a vegetable peeler.
- To the bowl with the peaches, add the honey, cornstarch, vanilla extract, cinnamon, and ginger. Stir gently to combine. Set aside.
- In a separate bowl, prepare the topping. Whisk together the sugar, white whole wheat flour, all purpose flour, baking powder, and salt. Add the milk, and whisk to combine. Gently pour the batter over the melted butter. DO NOT STIR. Now, carefully spoon the fruit and any juices that have collected in the bottom of the bowl on top of the batter. Again, DO NOT STIR.
- Bake for 50 to 60 minutes, until the topping is deep golden at the edges and a toothpick inserted in the middle of the topping (not the peach filling) comes out clean. The topping will rise above the peaches, puff up, and turn golden so that you have a cake with fruit beneath. Serve the cobbler warm with whipped cream, a scoop of ice cream, or our family favorite: a pour of heavy cream.
Notes
- CAMPFIRE DIRECTIONS: Preheat 45 charcoal briquettes until white and glowing. Lightly butter the inside of a camp dutch oven—do not melt the butter inside of it. Prepare the fruit filling as directed. In a separate bowl, stir together the topping ingredients as directed. After adding the milk, stir in the melted butter. Spoon the fruit into the bottom of the dutch oven, along with any juices. Slowly pour the batter over the top. DO NOT STIR. To Cook: Cover the dutch oven with its lid. Place 15 hot charcoal briquettes together (they will be covered with ash) and set dutch oven over them. Using tongs, place the remaining 30 briquettes on the dutch oven lid. (This number and placement is necessary for the dutch oven to reach 350 degrees F.) After 10 minutes, rotate the dutch oven over the coals clockwise and the lid over the dutch oven counter clockwise to promote even cooking. Check after 20 minutes, cobbler is done when the topping is golden brown and the fruit juices are bubbling. Continue cooking as needed—about 35 to 45 minutes or so total—the time will vary based on the exact temperature of your coals, so trust your judgement and adjust the time as needed. The cake will rise higher than it does with the oven method, because the fruit starts underneath the cobbler batter instead of on top of it, and thus doesn't weigh it down. This is to keep the fire from burning the batter before it has a chance to rise. It will taste just as fabulous. Be careful when checking for doneness so that you don’t let any ashes drop onto the cobbler. Enjoy hot with all the fixings.
- Want to learn more about dutch oven cooking for camping? It's easy to find a lot of info about it online! This article is a good place to start.
- To store: Store leftovers in an airtight container the refrigerator for up to 4 days or freeze for up to 3 months.
- To reheat: Reheat gently in the microwave, then top with more ice cream (or whichever yummy topping you choose!)
- Adapted from my Grammy's Prize Peach Cobbler.
Nutrition Information
Show Details
Serving
1serving
Calories
417kcal
(21%)
Carbohydrates
77g
(26%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
32mg
(11%)
Potassium
617mg
(18%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Vitamin A
1122IU
(22%)
Vitamin C
15mg
(17%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 417kcal | 21% |
| Carbohydrates | 77g | 26% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 61g | 122% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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