If Dutch Oven Peach Cobbler isn’t on your summer bucket list yet, it’s time to run to the store, snag all the peaches, and prepare for what is sure to be the highlight of your season. The easy cobbler batter takes less than five minutes to stir together, the juicy peach filling will drip down your chin, and from the very first bite, you’ll realize you are happily ruined from every other dessert from now until next peach season.
Peach cobbler is a dessert of LEGEND in my family. Growing up, my Grammy made homemade peach cobbler every summer (which inspired my classic Easy Peach Cobbler). We loved it so much that my sister started requesting it for her birthday instead of cake.
For as much as I adore peach cobbler, between already having baked my favorite homemade Peach Crisp and Baked Peaches, two from-scratch fruit pies (both using my foolproof Whole Wheat Pie Crust), and our constant “emergency” ice cream runs, I thought it might be best for the summer desserts and me to take a break for the season…
Then, a windfall of fresh peaches landed (quite literally) on my doorstep, courtesy of this local company. The universe doesn’t bless you with 15 pounds of sweet summer peaches and expect nothing in return.
For karma, for the summer bucket lists, and for the good, sweet things that life gives us, Dutch Oven Peach Cobbler needed to be!
I can’t overstate how dead-easy and ridiculously delicious this Dutch Oven Peach Cobbler recipe is. It almost feels like cheating. It is THAT simple and THAT good.
This recipe is based on my Grammy’s famous old-fashioned peach cobbler. It is easy, perfect, and I suggest you bake it with the immediacy that the short, hallowed season of fresh peaches deserve.
In the event that you still have camping on your summer bucket list (we do, though at this point in the season, we might be pitching our tent on our back patio), I’ve included directions to cook this Dutch Oven Peach Cobbler over a campfire below.
How to Make Perfect Dutch Oven Peach Cobbler From Scratch
Forget the Dutch Oven Peach Cobbler with sprite, with cake mix (or pancake mix), with Bisquick, or with anything artificial. Making Dutch Oven Peach Cobbler from scratch is E-A-S-Y and deeply worthwhile! I bet you have everything you need for it in your pantry right now.
The Dutch Oven Peach Cobbler Ingredients Are:
- Butter. My Grammy’s recipe calls for a full stick; I trimmed it down to 6 tablespoons with lusciously buttery results.
- Flour. I used a mix of white whole wheat flour and all-purpose flour for the sake of sneaking in a few whole grains. Feel free to go for 100% all-purpose if you care to be a peach cobbler purist. (It is summer, after all.)
- Sugar. My Grammy’s recipe uses sugar in both the peach filling AND in the cobbler topping. I used honey in the cobbler filling instead. I adore honey and peaches together, and it leaves me wiggle room for an extra scoop of ice cream.
- Milk. Any kind of you like! Grammy uses whole milk. I used almond milk because that was what we had in the refrigerator. Both work deliciously.
And of course the star ingredient of the show…
PEACHES!
I love this Dutch Oven Peach Cobbler with fresh peaches most of all.
- In-season, ripe peaches are the stuff of summer dreams. If you can get your hands ripe, fresh peaches, I beg you to use them to make this Dutch Oven Peach Cobbler…and I might even say that if you can’t get them, wait until next summer and make this recipe a priority.
- That said, if you can’t find fresh peaches and need peach cobbler in your life STAT (understandable), you can use canned peaches. Buy the best quality you can find and drain away any excess syrup first (this is how Paula Deen’s Dutch Oven Peach Cobbler recipe is written, so there must be some tasty truth to it).
- If you’d like to make this Dutch Oven Peach Cobbler with frozen peaches, I suggest using only frozen peaches that you know were picked in peak season. Sometimes the bags of smoothie-style peaches can be flat.
Find yourself with a fresh peach surplus? You can freeze them now, then treat yourself to peach cobbler at a future date. (Here’s a great tutorial on how to freeze peaches.)
So…What Is Dutch Oven Peach Cobbler?
It depends on who you ask. While all cobblers generally involve a sweet, bubbly fruit filling, the topping type can vary significantly, both in preparation and in texture. The two most common types are either a biscuit style topping or a pudding-cake type topping.
This Dutch Oven Peach Cobbler is the pudding-cake style topping. Envision a yellow cake that’s meltingly buttery inside, with a lightly crisp sugar top that gives way to a soft, peachy-pudding experience underneath. It’s ethereal.
Dutch oven peach cobbler with biscuits is honestly not my favorite. I adore biscuits (especially these Easy Drop Biscuits), but compared to the pudding cake style, I don’t think they are as good for cobbler.
PLUS, the cake method is waaaaay easier than making biscuits. There’s no butter to cut, no ingredients that need chilling. Truly, this Dutch Oven Peach Cobbler is ready to make minutes from the peaches being sliced.
Dutch Oven Peach Cobbler Recipe Steps
This old fashioned recipe will seem totally crazy while you are making it, but TRUST. I (and Grammy) would not steer you wrong!
- Step One: Melt the Butter Directly in the Dutch Oven. I do this right in the oven while it preheats
- Step Two: Mix Up Your Batter. All you need for this is a whisk and a bowl.
- Step Three: Pour the Batter ON TOP OF the Butter. Do not stir. Trust!
- Step Four: Spoon on the Peaches. Again, DO NOT STIR.
- Step Five: Bake at 350 degrees F for 50 minutes to 1 hour. The cobbler is done when it’s edges are deeply golden and a toothpick inserted in the cake-part comes out clean.
Do you see this magic??? In the oven, the cake rises to the top, and the peaches cook underneath.
Serving Dutch Oven Fresh Peach Cobbler
- A scoop of vanilla ice cream is classic and never remiss.
- In my family, the tradition is a pour of heavy cream (please try it once. It won’t be your last).
- Of course, you could always turn that heavy cream into homemade whipped cream, and no one will be mad.
- For breakfast, Dutch Oven Peach Cobbler warmed up and topped with Greek yogurt makes for dreamy mornings.
What Size/Type of Dutch Oven to Use For Peach Cobbler
- This recipe is written for a 10-inch Dutch oven peach cobbler. That said, it’s flexible!
- You can use a Dutch oven ranging in size from eight to 12 inches; just adjust the cooking time accordingly. A smaller Dutch oven will need longer, while a larger Dutch oven may finish cooking more quickly.
Baking Peach Cobbler NOT in a Dutch Oven
- Even though I called this “Dutch Oven Peach Cobbler,” as it is my vessel of choice (it’s so homey and works perfectly for baking and serving this recipe), you don’t actually need a dutch oven to make this peach cobbler.
- Any 3-quart baking dish with high sides will do.
- If you are feeling super alternative, you can also check out my Crock Pot Peach Cobbler to make peach cobbler in a slow cooker (this exact recipe won’t translate, but that one is yummy and from-scratch as well).
Making Dutch Oven Peach Cobbler Over Campfire
If you have fond memories of making Girl or Boy Scout Dutch Oven Peach Cobbler (or just love the idea of cooking Dutch Oven Peach Cobbler over fire, period), you can use this same recipe! You’ll need to adapt the cooking method to ensure the cake doesn’t burn underneath.
How to Make Camp Dutch Oven Peach Cobbler:
- First, make sure you are using a camp dutch oven like this.
- Next, 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 as with the oven method. Prepare the peach 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 buttered dutch oven, along with any juices that have collected. Slowly pour the batter over the top of the peaches. 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. The 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 is placed underneath the cobbler batter instead of on top of it, it doesn’t weight it down. This order is to keep the fire from burning the bottom of the batter.
- Your campfire Dutch Oven Peach Cobbler will taste just as fabulous as the standard oven method!
Pretty please do yourself a sweet turn, and make this easy Dutch Oven Peach Cobbler before peaches slip away.
The only acceptable reason for not having added it to your bucket list is that you’ve already rushed to the kitchen to get started and didn’t have time to find a pen!
Dutch Oven Peach Cobbler
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
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
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Hi…a great recipe it seems…please can you include metric measurements in brackets, and butter in grams – many of us have digital scales these days and hate trying to measure butter in tablespoons! Sticks, and is terribly messy!!!
Hi Colin, unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!
Hi Erin,
It looks very yummy but I am thinking can I eat this if I am a diabetic?
Hi Raushan! Since I don’t have a medical background, I’d check with your doctor. I’d hate to give you advice that isn’t correct and want to be safe!
Question, please! Is white whole wheat flour the same as whole wheat pastry flour??
Thanks!
Hi Jill, whole wheat pastry flour is more finely ground than whole wheat flour, so it may alter the outcome slightly. While I have not tried this swap, you could experiment with the whole wheat pastry flour. I hope you love the recipe if you give it a try!
Erin,
This recipe is OMG DELICIOUS!! After seeing your recipe for cobbler I had to try it. My husband and I went to the Farmer’s Market and bought some fresh white peaches. Making the cobbler was super easy and I made sure not to stir when I wasn’t supposed to! It was perfect!
Thank you so much for giving us yummy meals and dessert recipes. We truly appreciate YOU!
Thank you for taking the time to try my recipe and leave this kind review, Mary! I’m so happy this recipe was a hit!
Are you supposed to bake with a lid?
Hi Courtney! No, you do not need to bake with the lid on. I hope you enjoy the recipe if you try it!
I made this recipe when my middle daughter and her family came for a visit. I made in a 9×13 pan. There wasn’t one bite left. I didn’t get any of it. I still had a few fresh peaches left so I made a smaller one for my husband and I. OMG . Now I know why there was nothing left. It was better than my mother’s; and God knows you can’t beat mom’s. But yours was better . I will be making your”s for now on. Thank you
Thank you for this incredibly kind comment, Jan! I’m SO happy to hear that you and your husband were able to try the cobber too!
One of the only cobbler recipes I found that used fresh peaches and no cake mix. This recipe was my first attempt with a campfire Dutch oven. I followed your directions and it was perfection! Served with fresh whipped cream. Thank you for giving me the confidence to explore cooking this way.
I’m so happy to hear that this was a hit, Nancy! Thank you for taking the time to share this kind review!
In the campfire directions it states, “After adding the milk, stir in the melted butter”. Can you clarify this step? I thought the milk went in the topping and the melted butter went in the filling, but it makes it sound like we’re adding butter to the filling also?? Hoping to make this tonight at our cabin.
Hi Christy! For the campfire recipe, we are not melting the butter in the camp dutch oven, so it gets added a little differently. I hope you had success with this recipe!
Hello. I am an avid campfire dutch oven user. I have gone grain free and don’t use any unprocessed grains. I am wondering if you can adjust this for use with almond, coconut, cassava type flours? Or, any sites to recommend?
Thank you!
Hi Kristine! Since those flours are all unique and react differently in baking, I’m not sure how it may turn out. If you decide to play around with it, I’d love to hear how it goes!
Hi Kristine,
I’m hoping to try making this gluten free. Did you have any luck with it, and if yes, would you be willing to share your results, good or bad? I’d really appreciate it. TIA!
~Kelly
Hi Kelly,
I made this with 2/3 cup King Arthur’s gluten-free all-flour purpose and it turned out really well! The only thing I would suggest is to really cut back on the butter (at least half, if not more). There was a lot of melted butter floating at the top of the cobbler. I’m guessing the wheat flour absorbs the butter during baking much better than the gluten-free flour. It’s definitely worth making gluten-free!
I’m excited to try this recipe! Since peaches aren’t in season & my daughter wants peach cobbler for her birthday dessert, can you please tell me how many cans of peaches or how much frozen peaches I will need?
Thank you!
Hi Tina! I haven’t tried the recipe with canned or frozen peaches, so I can’t say for sure. From what I can find online, it sounds like a 16-oz can of sliced peaches should equal about 6-10 peaches. Since this recipe calls for about 8-9 small peaches, you could use one can or two (if you like extra peach slices). I hope this helps and that you enjoy the recipe!
To make this in a Dutch oven in my oven, do I keep it covered with the lid like in the campfire recipe?
Hi Dawn! No, you do not need to bake with the lid on. I hope you enjoy the recipe if you try it!
Made this today in an oval Dutch oven measuring 10×12 inches. The family loved it! Not one bite left.
I was worried as the batter wasn’t coming up through the peaches so quickly, and in the end I would have liked more cake on top. Seemed like almost too much peach? The bits that were still below/amongst the peaches were, of course, still delicious.
I’m so happy that you enjoyed it, Josemine! Thank you for sharing this kind review!
It was great to finally use my dutch oven! The peach cobbler turned out exact to recipe. Absolutely delicious!
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review!
We made this last night in the oven at home, it was awesome! I am planning to make it for a large family group camping this weekend. If I use the 3X recipe adjustment, can all that still cook ok in a 12″ dutch oven? or will it be too much? thanks!
Jan, I’m so happy to hear you loved this! I would not recommend that; you need enough surface area. I think you could do 1.5x the recipe in 2 larger dishes (to give you 3x total). IF you decide to play around, I’d love to hear how it goes!
20 years of making my own peach cobbler / crisp while camping at family reunion and I decided to mix things up and make this (x2 Dutch Ovens for the 20 people we had) I was disappointed. Just not sweet enough. Probably the use of honey over sugar.
Jeff, I’m sorry to hear this didn’t hit the spot for you! Everyone has different tastes (we tend to like our dessert on the slightly less-sweet side, and the sweetness of the peaches can also come into play). Regardless, I know it’s disappointing to try a new recipe and have it not turn out, so I’m sorry this didn’t meet your expectations.
I agree. Not sweet enough, and could stand less cinnamon.
Bill, I am sorry to hear this was not to your taste. I hope you enjoy it more next time. You can certainly add some sugar to the filling in addition to the honey if you would like it sweeter.
This was so easy and so good!
Megan, I am so pleased to hear it! Thanks for sharing this lovely review!
Holy peach heaven!! We loved this. Cooked in the oven in our regular dutch oven. Planning to make again before summer ends. Thanks!
Whoo hoo Janie! So glad you liked this!
So easy to make and SO delicious. My hubby is addicted and eating it every night for dessert! I used coconut sugar instead of granulated sugar and it tasted so good!
I’m so happy that it’s been a hit, Serene! Thank you for sharing this kind review!
Hi this looks delicious!! I’m making a special q dinner for my housemates to celebrate our acceptance into our school’s med program. Do you know if/how it would be possible to make the batter and stuff beforehand, store it, and then throw it in the oven during entrees so it can be fresh for dessert, or do I need to cook it in advance and microwave? Thank you and I hope you’re staying well!
Hi Lauren, I think fully baking it and reheating leftovers will work best. I hope you enjoy it, and congratulations!
So good and so easy!
I’m so happy that you enjoyed it, Vicki! Thank you for sharing this kind review!
Fantastic recipe! Best peach cobbler I’ve ever had. I read through multiple online cobbler recipes and glad I chose this one, the ground ginger gives the flavor a little more depth. I had some blueberries, so added a into the recipe for some color. Thank you fir sharing the marvelously simple but delightful recipe!!
Kim, I am so so pleased to hear this, thanks for sharing!
We made this recipe the other night and loved it! We’re wondering if we can use this same recipe only use boysenberries instead?
I’m so happy that you enjoyed it, Viklee! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to try it, I’d love to hear how it goes!
Hi Robby, I’m sorry to hear this didn’t hit the spot for you! I know it’s disappointing to try a new recipe and have it not turn out, so I’m sorry this didn’t meet your expectations.
My 5-year-old asked for peach cobbler for his birthday dessert and I had never made it before. I always look at your site first for recipes because it’s such a great blend of midwestern favorites with a healthier spin and this recipe was another big hit! I made it in a 9×13 pan and used 2 cans of peaches. It went fast so next time I used canned peaches, I’ll use 3 cans for a 9×13. Today I made it again with 2 HUGE fresh peaches in an 8×8 baking dish, so I halved the topping recipe. Again, it turned out great and we ate it all in my sitting. I love having a go-to cobbler recipe that is so easy and so delicious!
I’m so happy that you enjoyed it, Deb! Thank you for sharing this kind review!
Can you substitute all-purpose flour?
Hi Darlene! You can substitute all-purpose flour for the whole wheat flour in the recipe. I hope you enjoy it if you try it!
Hello. I’m making this recipe right now in the oven with my Dutch oven. Are you suppose to cook it with the lid on or off? This recipe never really made that clear. Please help! :)
Hi Mel! You do not need to bake with the lid on. I hope you enjoyed the recipe!
Silly question on Dutch oven peach cobbler ….. I assume we bake in the Dutch oven with the lid ON? ??♂️
Scott Kees
Hi Scott! No, you do not need to bake with the lid on. I hope you enjoy the recipe if you try it!
It was awesome! Nice crust! Guests were impressed ?
I’m so happy that you enjoyed it, Scott! Thank you for sharing this kind review!
This is super simple and taste amazing. I usually like a traditional pastry crust but this has just enough crisp from the batter. My husband loved it to, I will make again.
Hi Monica! So glad you enjoyed it! Thank you for this kind review!
I made this recently while camping and while it was so delicious, it burned on the bottom. I did quadruple the recipe and used two dutch ovens. Can the dutch ovens just not handle the doubled quantity, or was it too many coals on the bottom? I followed your recommendations for coal count. We are camping again next week, and I would love to make it again with some improvements!
Hi Elise, I’ve only tested the recipe as written, so it would be hard to know but quadrupling the recipes seems to be the problem. I would suggest either using bigger dutch ovens or only making one recipe in each oven. Hope you enjoy it!
Excellent flavor and texture! The topping works exactly as described.
Hi Carol! So glad you enjoyed the cobbler! Thank you for this kind review!
Oh my word this was delicious. We have 100 each trees and a couple of that others so I get this recipe a try. I assume they would have leftovers but everything got someone offered to lick the pan. I will be making us again.
Hi Kate! So glad you enjoyed the cobbler! Thank you for this kind review!
Would it be okay to make this in a 7.5 qt enameled Dutch oven?
Hi Jacob, this recipe is pretty flexible! You can use a Dutch oven; just adjust the cooking time accordingly. A smaller Dutch oven will need longer, while a larger Dutch oven may finish cooking more quickly. Hope this helps!
I have never had peach cobbler this good in my LIFE. Cannot leave a high enough review – easy, delicious, and permanently added to my recipe book. Thanks so much! :D
Hi Christie! So glad you enjoyed the cobbler! Thank you for this kind review!
Hi! Could you substitute peaches for apples in this recipe? I have made this a couple times and love it so much! Thanks!
Hi Veronica! I’ve only tested this recipe with peaches so it would be hard to say how apples would work. If you decide to experiment, let me know how it goes!
This Peach Cobbler recipe is easy enough for people, like myself, who are fairly new to baking from scratch and it is AMAZINGLY GOOD! I dare say that it might even taste better than my Aunt’s Peach Cobbler (sorry Tia!). Thank you for sharing this fantastic recipe, it quickly became my all-time FAVORITE dessert (:
Hi Evelyn! So glad you enjoyed the recipe! Thank you for this kind review!
I’m planning on making it but I was wondering if I should leave the lid on the Dutch oven? Thank you!
Hi Lacie, you only need to cover this if you are making it over a camp fire. Hope you enjoy it!
I am planning on making this with fresh, delicious peaches that I froze. Do I just mix all the seasonings with the frozen reaches or do the peaches need to thaw a bit?
Hi Katherine, I think you could get away with doing either but it might be a good idea to allow them to defrost just a little so the seasonings will combined better with the peaches. Hope you enjoy it!
Fun recipe, but I thought the ginger made it too bitter.
Hi Susan! Sorry to hear that. You can always leave it out or adjust the seasonings to your taste.
Would i make this camping to since you said you heated in oven?
Hi! yes, I’ve listed the instructions for cooking over a campfire in the recipe card.
Approximately how many cans of peaches are needed if not using fresh?
Hi Mic! I’ve only tested the recipe as written so I am not sure but I have had other readers make it with canned peaches and used about three cans. If you decide to experiment, let me know how it goes!
What awesome step by step instructions. With eay to understand recipes that can be used. Please continue to add more like this. I would love to read it.
Thanks David!
Love it
Hi Anon! So glad you enjoyed the recipe! Thank you for this kind review!
Hi there! I’m excited to try your recipe. Should I place the lid on the Dutch oven when baking in an oven? Thanks, Julia
Hi Julia! No need to cover. Hope you enjoy it!
Hmm, I always use the lid on my Dutch oven, in the oven, when making pot roast. However, now that I think about it, that may cause a soggy crust, as the moisture drips off the lid back onto the roast. That said, I may try this recipe with my cast iron skillet in the oven. Thoughts?
Hi Ceci, other readers have used a cast iron when making this over. a campfire, so it might work. If you decide to experiment, I’d love to know how it goes!
My husband and I made the campfire version, and used the recommended 10-inch cast-iron Dutch oven. For the filling, I used three 15 oz cans of cling peaches in juice, drained. I had planned on just using two, but it looked a little skimpy in the bottom of the pot.
45 charcoal briquettes was way too many, but we followed the instructions and ended up with a burnt top on our cobbler after just 15 minutes. Fortunately, I was able to pry the burnt crust off with a fork, and there was a nice brown underneath.
From what I’ve learned, you usually double the size of your Dutch oven to approximate the number of charcoal briquettes needed. So, for a 10-inch Dutch oven, it would be 10 times 2 equals 20 briquettes. One-third of the briquettes should go underneath, and about 2/3 on top. I would do 14 of the briquettes on top, making a ring along the edge of the lid, then an inner ring, and place the remaining 6 underneath. At least that’s my plan for next time. This recipe is worth repeating, lol.
Lastly, from the comments, I could see there is some confusion about the butter. For the campfire version, instead of being in the filling, it is melted and added to the topping, after the other ingredients have been mixed. But, so nothing sticks, remember to lightly butter the inside of your Dutch oven, including the inside of the lid.
Hope this helps someone! 🙂
Hope you enjoyed it!
Yes, thanks, it was delicious! I served it with ice cream. I’d like to add that I thought it had just the right amount of sweetness to it. :)
I haven’t made this recipe yet. I have made and love your Peach Crisp recipe. I have a question. I’ve noticed with both recipes that sodium isn’t listed in the Nutritional information. Why? I would think that sodium would be one of the most helpful.
Hi Teresa! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Delicious! I wanted to find a good cobbler recipe to bake in my new Dutch oven and this is it! It’s just the right amount of sweet coupled with the perfect crunchy ends. Will definitely be making this again!
Hi Tiana! So glad you enjoyed the recipe! Thank you for this kind review!
What would be the equivalent amount of canned peaches? (Sorry if you mentioned that and I skimmed over it!)
Hi Amber! I’ve only tested the recipe as written so I am not sure but I have had other readers make it with canned peaches and used about three cans (drained). If you decide to experiment, let me know how it goes!
Hey so excited to try this, going to make this for a group of 12 people. Does the recipe double in one Dutch oven? Or would it be better to do two separate ones? Thanks
Hi Cassidy, I’ve not double it before but I am thinking you would need two separate ones. Hope this helps!
So easy and delicious!!!
Glad you enjoyed it Claudia!
I don’t like honey. How would I substitute granulated sugar for the honey?
Hi Tucson, I haven’t tried this myself but I did some research and it looks like for the 1/3 cup honey, you use 1/2 cup granulated sugar. If you decide to experiment, let me know how it goes!
Made this outdoor style while camping and it was delicious! Just wondering if you think I could make it with apples instead just to have something different next camping trip?
So glad to hear you enjoyed it, Nikki! I think apples could work! Let us know if you decide to experiment!
I did make this with apples and it was just as amazing. I used the same amount of apples, replaced the ginger with nutmeg and baked about 40 minutes with coals.
Thanks for the feedback, Nikki!
Can I use 2/3 white flour if that’s all I have? Instead of whole wheat?
Hi Kellie, yes all-purpose flour can be used in place of the white whole wheat flour. Enjoy!
I made this last year w fresh Peaches and it was outstanding.
Today I substituted apples and this is how it turned out.
How can I improve for next time?
Hi Linda, so glad you enjoy the original recipe so much but so sorry the version with the apples didn’t turn out for you. I haven’t tested it myself so not sure why the crust didn’t rise above the apples. A few things that it could be. The amount of apples, I’d try a single layer to see if that helps. Also peaches normally have more moisture than apples, which makes them softer so that might be a factor too. Hope this helps!
I made your Dutch Oven Peach Cobbler this evening. I was attracted to the recipe it because it was one of the few that called for fresh peaches. It was fantastic! My whole family enjoyed it. I had only one issue and was hoping you could help. Apart from using a 12″ dutch oven instead of a 10″ one, I followed your directions exactly, but, for the most part, the topping did not rise. There were a few small spots that rose, but for the most part, it didn’t. Do you have any idea(s) what would keep the topping from rising? Any suggestions would be greatly appreciated.
Hi Jeb!
I am so happy you all enjoyed this recipe!! Yours would definitely be thinner due to the larger Dutch oven. This cobbler doesn’t rise a ton — it’s more like a dense, buttery spongy cake (the texture is hard to describe, it’s so unique!). If it didn’t rise, check to make sure your baking powder is still fresh by mixing a small amount with hot water. If it fizzes energetically, it’s fresh.
Can GF all purpose flour be subbed equally in this recipe? Anyone tested that?
Hi Annette! I haven’t tested this with GF all-purpose flour but I think it would work. If you decide to experiment, I’d love to know how it goes!
I have a 10qt dutch oven. Can I just double the recipe to make it work out okay? It’s 16″
You can definitely give it a try, Tami. Doubling the recipe should be fine. Let us know how it goes!
Can this be made ahead? I need to travel to my destination and serve it the next day?
Sure can! Enjoy!
The campfire method used too many coals on top of the Dutch oven and scorched our dessert. We were able to salvage the peaches but likely could have shortened cooking time in general as well. A bit disappointing but the peaches we could have were good.
I’m sorry to hear you had an issue with the campfire method, Debbie. How many minutes did you end up cooking it for? And at the 20 minute mark was it already scorched?
Hi Erin,
We did a redo tonight on our campfire peach cobbler – SUCCESSFULLY DELICIOUS!! Only change we made was using fewer briquettes: about 12 on bottom and 20 on top. We checked at 20 minute point and was doing great – did the turn. Cooked for the same amount as last time, about an hour. Turned out MUCH BETTER!
Yay! So glad to hear it was a success this time! Thank you for letting me know, Debbie!