Go Back

Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler bakes juicy peaches under a golden, buttery biscuit topping in one pot. The fruit bubbles while the topping sets, creating a rustic cobbler that's easy for camping or cozy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter
  • 0.5 cup unsalted butter
all-purpose flour
  • 1 cup all-purpose flour
granulated sugar
  • 0.5 cup granulated sugar divided; use 1/2 cup for the batter and 1/2 cup for the peaches
  • 0.5 cup granulated sugar
baking powder
  • 2 tsp baking powder
salt
  • 0.25 tsp salt
milk
  • 1 cup milk
peaches
  • 5 cup fresh or canned peaches, sliced
ground cinnamon
  • 1 tsp ground cinnamon
lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 Dutch oven

Method
 

Melt butter and start the batter
  1. Preheat the Dutch oven over medium heat (or over campfire coals) and melt the butter in the bottom until glossy and fully melted. A thin layer should coat the base.
  2. Whisk together the all-purpose flour, 1/2 cup of the granulated sugar, baking powder, and salt, then stir in the milk just until combined. The batter should look thick but smooth with no dry flour pockets.
Assemble
  1. Pour the batter over the melted butter and do not stir. The batter will sit on top as a layer.
  2. Toss the peaches with the remaining 1/2 cup of granulated sugar, ground cinnamon, and lemon juice, then spoon evenly over the batter. You should see peach slices covering most of the surface.
Bake and serve
  1. Cover and cook over low heat (or with coals on top and bottom) for 35–40 minutes, until the top is golden and the fruit is bubbling. Look for a set, browned topping at the edges.
  2. Let the cobbler cool for 10 minutes before serving warm. It will thicken slightly as the juices settle.

Notes

For the cleanest layers, melt the butter first and add the batter right away without stirring so the topping forms on top. Store covered in the refrigerator for up to 3 days; rewarm in the Dutch oven over low heat or microwave until hot. Freezing is not recommended because peaches can turn softer after thawing. For a dairy-light option, use lactose-free milk or a 1:1 dairy-free milk replacement for the batter.