This easy fruit cobbler cooked in a cast iron dutch oven is one of those recipes that’s hard to mess up and always a crowd-pleaser. Whether you’re at a campsite with your feet up by the fire or just looking for a fuss-free dessert at home, this recipe’s got your back. It’s that nostalgic, dump-it-all-in, let-the-magic-happen kind of dessert.
A No-Fuss Summer Cobbler That’s Big on Flavor
I first tried this cobbler on a monsoon camping trip in the Western Ghats — the kind of trip where everything is damp, your boots never dry, but somehow dinner makes it all worth it. One of my friends pulled out a battered old dutch oven and some peaches, and I watched, skeptical, as he dumped in cake mix and soda. Honestly? I thought it would be a soggy mess. But the moment I had that first bite — warm peaches bubbling under a golden crust — I was sold.
There’s something a little old-school and comforting about this recipe. It’s playful, unfussy, and forgiving — and best of all, it doesn’t require you to turn on your oven or measure things down to the gram. Perfect for lazy summer evenings, potlucks where you want to impress with zero stress, or just those days when you want dessert without breaking a sweat.
What You’ll Need to Make It
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Fruit – Fresh, frozen, or canned — this cobbler doesn’t judge. I’ve tried it with blueberries, strawberries, canned peaches, and even a random mix of odds and ends from my freezer. It’s always good. Peach pie filling was probably the original choice, but I lean toward fresh whenever I can.
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Yellow cake mix – One box, no mixing drama.
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Lemon-lime soda – I know, it sounds odd. But Sprite or 7-Up gives the batter lift and a slight zing. It’s like a secret shortcut that works.
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Butter – For that rich, golden crust.
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Whipped cream or vanilla ice cream – Optional, but come on… warm cobbler deserves a creamy topping.
A Few Handy Tools for Campfire Cooking
Here’s what I usually pack for this recipe:
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A cast iron camp dutch oven – Not the enamel-coated kind from your kitchen, but the old-school, all-cast-iron one with legs and a flat lid.
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A lid lifter or heatproof gloves – Because that lid gets seriously hot.
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Charcoal briquettes or a steady campfire – I prefer briquettes since they’re easier to control, especially when you’re multitasking or playing cards while it bakes.
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Tongs and foil liners – Makes cleanup much easier. If you hate scrubbing burned-on bits like me, liners are a blessing.
What Makes a Camp Dutch Oven Special?
Camp dutch ovens are basically the slow cooker of the great outdoors. The heat comes from both above and below, so the food cooks evenly — almost like an oven. The little legs on the pot help it sit snugly over coals, and the flat lid makes it easy to pile hot briquettes on top. Once you get the hang of it, you can make anything from baked beans to full-on cinnamon rolls in one of these.
I bring mine out every time we go camping or even just for backyard meals. It turns basic ingredients into something cozy and memorable.
How I Make This Dutch Oven Cobbler
1. Prep the dutch oven and fire
Get your fire or charcoal briquettes going ahead of time. I usually use about 45 briquettes — 15 for underneath and 30 for the lid. If I’m lazy or tired (which is 9 out of 10 times while camping), I use a foil liner in the pot for easy cleanup. Spray the inside with oil or rub some butter on it.
2. Mix the batter
Stir the cake mix and lemon-lime soda together in a bowl until you get a thick pourable batter. You could just layer the dry mix straight into the pot and pour the soda over, but trust me — mixing it first saves you from weird dry pockets.
3. Layer it all
Spread your fruit in the bottom of the dutch oven. Pour the batter right over the top. Then, dot with butter slices. No need to be perfect.
4. Bake over coals
Place the pot on the 15 briquettes, then pile the other 30 over the lid. This combo gives you a rough 350°F environment inside the pot — pretty cool, right? Let it bake for about 20–25 minutes.
5. Rotate halfway
Give the pot a half turn clockwise and the lid a half turn counterclockwise after 10 minutes. Helps everything bake evenly — like moving the cake pan halfway through baking at home.
6. Check and serve
Once you smell that buttery cake aroma, it’s probably done. Peek inside — if the fruit’s bubbling and the top is golden and crisp, it’s ready. Spoon it into bowls and top with whatever creamy thing you have on hand.
Real-Life Tips and Flavor Swaps
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Mix the batter first – It’s tempting to dump and go, but I’ve had way better luck mixing the cake mix and soda before adding. No dry lumps, no regrets.
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Fruit freedom – Fresh peaches, mixed berries, canned apple pie filling — anything works. I once threw in a bag of frozen mango and strawberries, and it turned out incredible.
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Play with flavors – Try chocolate cake mix with cherries. Or spice cake with apples and cinnamon. It’s a choose-your-own-adventure dessert.
How to Bake This at Home
Even though this recipe was born for campfires, you can totally make it in your oven. Use a 9×13 pan, follow the same layering steps, and bake at 350°F for about 35–40 minutes. I’ve done this on rainy days when I was craving something warm and fruity but wasn’t about to go out and start a fire.
How to Store and Reheat Leftovers
If you happen to have leftovers (you won’t), just let the cobbler cool and transfer it into an airtight container. It’ll keep in the fridge for up to 3–4 days. Reheat in the microwave for a quick treat or pop it back in the oven at 300°F for about 10 minutes to crisp up the top again.
I’ve even eaten it cold straight from the fridge with a spoon — no shame.
Dutch Oven Cobbler
Nothing says campfire comfort like a bubbling fruit cobbler made straight in a Dutch oven.
Ingredients
- 1 cup (227g) lemon lime soda (Sprite or 7-Up)
- ½ box (225g) vanilla cake mix
- 4 cups (600g) fruit of your choice (berries, peaches, apples, or a mix; slice if needed)
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 tablespoon granulated or coarse sugar, optional
- Whipped cream, for serving
Instructions
- Heat Things Up: Preheat 45 charcoal briquettes outside until ashy and glowing. Lightly grease the bottom of your cast iron camp Dutch oven.
- Make the Simple Batter: In a medium bowl, blend the cake mix with lemon lime soda. The mixture should be thick but easily spreadable.
- Layer the Fruit: Spread your prepared fruit evenly in the bottom of the Dutch oven.
- Top and Assemble: Gently spoon the cake batter over the fruit. Dot the top with cold butter pieces and sprinkle with sugar if you’d like an extra crunchy crust. Cover with the Dutch oven lid.
- Baking with Coals: Place 15 hot coals underneath the pot and 30 more on the lid. This arrangement ensures a steady, even bake—around 350°F inside.
- Rotate for Perfection: After 10 minutes of baking, rotate the Dutch oven clockwise on the coals and the lid counterclockwise for even heat.
- Bake to Golden Goodness: Check after 20 minutes—your cobbler is ready when the topping is golden and the fruit juices are bubbling up the sides.
- Cool & Serve: Remove from heat, let it cool for a few minutes, and dish up generous spoonfuls topped with whipped cream or ice cream.
Notes
- Mix and match any fruits you love—fresh, frozen, or canned all work beautifully. Just slice larger fruit for even cooking.
- Stick with the specified number of coals for the best results. Too many or too few can throw off the cooking time.
- No campfire? This cobbler bakes up easily at home, too. Simply use a standard baking dish at 350°F for 20–25 minutes until golden.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 182Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 288mgCarbohydrates 33gFiber 0gSugar 21gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Got Questions? Let Me Help
Can I make this without soda?
You could use water or even milk in a pinch, but the soda really gives the batter a nice lift and that subtle citrus kick. If you’re not into soda, try club soda or a splash of lemon juice with water.
What’s the best fruit combo?
Totally up to you. I love peaches with blueberries or strawberries with a few cherries thrown in. Use what’s in season or what you’ve got in the pantry.
Can I make it ahead?
Sure, just prep the fruit and the batter separately. Keep them chilled in containers and dump them into the pot when you’re ready to cook.
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