Dutch Oven Peach Cobbler

If there’s one dessert that screams summer in the most comforting way possible, it’s this Dutch Oven Peach Cobbler. The peaches are juicy, the topping is soft and buttery, and the whole thing comes together with hardly any effort. Whether you’re baking this in your kitchen oven or around a glowing campfire, it’s bound to steal the spotlight at any gathering.

A Family Classic, Reimagined

Peach cobbler has always had a special place in my heart. Growing up, it was the one dessert we all waited for as soon as peaches started showing up at the market. My grandmother made it every summer, and no birthday or picnic felt complete without a warm dish of cobbler and a scoop of vanilla ice cream melting into it.

So, when a massive batch of fresh peaches showed up at my doorstep recently (don’t ask how, long story), it felt like the universe was nudging me to stop everything and bake. And I did. And this Dutch Oven Peach Cobbler was the delicious result.

Why You’ll Love This Peach Cobbler

This cobbler is dangerously simple. You only need a few pantry basics, a handful of peaches, and a little oven (or campfire) time. It’s based on my grandmother’s old-fashioned style cobbler—only slightly tweaked for ease and flavor.

You don’t need any pre-made mixes or shortcuts here. It’s all from scratch, all cozy, and completely worth every bite.

What You’ll Need

Here’s everything that goes into this cobbler:

• Butter – I use 6 tablespoons (my grandma used a full stick, but I’ve found this is just enough richness).
• Flour – A mix of all-purpose and white whole wheat flour gives a subtle nutty touch. Use only all-purpose if you prefer.
• Sugar & Honey – Sugar goes into the batter, and I like using honey for the peaches. Honey and peaches are meant for each other.
• Milk – Use what you have on hand. Whole milk makes it richer, but almond or oat milk works great too.
• Peaches – The star of the show. Fresh, ripe, and juicy is best. But frozen or canned (drained well) can step in if needed.

Let’s Talk Peaches

If you’ve got ripe peaches, this is the moment they were made for. Their natural sweetness and soft texture become magical once baked. If peaches aren’t in season and you just can’t wait, canned peaches (drained well) or high-quality frozen peaches can work too.

And if you’re hoarding fresh peaches for later, slice and freeze them now. That way, you can make this cobbler even when the season’s long gone.

So What Exactly Is a Cobbler?

Cobblers come in a couple of styles—some with biscuit tops, others with a cake-like topping. This one is more like a soft, buttery cake that puffs up over the peaches while it bakes. The top turns lightly golden and crisp, while underneath it’s warm, tender, and full of sweet peach flavor. Honestly, it’s like a cross between a pudding and cake, and I wouldn’t want it any other way.

How to Make Dutch Oven Peach Cobbler (Step-by-Step)

This recipe looks almost too simple to work—but trust me, it works beautifully. Here’s how it goes:

Step 1:
Place the butter right into your Dutch oven and melt it in the oven as it preheats.

Step 2:
Whisk together your batter in a bowl—flour, sugar, milk, and any spices you like (a pinch of cinnamon is nice).

Step 3:
Pour that batter over the melted butter. Don’t stir. Let the magic happen on its own.

Step 4:
Spoon the sliced peaches right on top of the batter. Again, no stirring.

Step 5:
Bake at 350°F for 50 to 60 minutes. The top should be golden and a toothpick in the cakey part should come out clean.

As it bakes, the batter rises to the top and the peaches sink just a bit, creating that dreamy layered texture.

Serving Suggestions

• You can’t go wrong with vanilla ice cream on top.
• In my house, we also love pouring cold heavy cream over a warm scoop—sounds odd, tastes amazing.
• A dollop of whipped cream makes it feel extra special.
• And if you happen to have leftovers (rare, but it happens), try it for breakfast with a spoonful of Greek yogurt.

Don’t Have a Dutch Oven?

No worries. A 3-quart baking dish or deep casserole pan works just as well. Just make sure it has high sides to handle all the bubbly fruit and rising batter.

Want to Bake This Over a Campfire?

This cobbler was made for campfire cooking too! Here’s how:

• Use a proper camp-style Dutch oven (the kind with legs and a flat lid).
• Butter the inside—don’t melt the butter in it like you would in a home oven.
• Preheat about 45 charcoal briquettes until they’re hot and ashy.
• Make your batter and peach filling as usual, and pour it all into the buttered Dutch oven (remember: no stirring).
• Cover and place 15 briquettes under the oven and 30 on the lid. That should get you close to 350°F.
• Rotate the pot every 10 minutes (clockwise), and the lid counterclockwise to ensure even cooking.
• Start checking at 35 minutes. It’s done when the top is golden and the juices are bubbling.

Camping cobbler might just beat any s’mores I’ve had.

FAQs

Can I use canned peaches?
Yes, just make sure to drain them well. Look for peaches canned in juice rather than syrup if possible.

How do I store leftovers?
Once it’s cooled, cover and refrigerate for up to 4 days. Warm it up in the microwave or oven before serving.

Can I freeze it?
You can freeze baked cobbler, but the texture will be a bit softer once thawed. Best enjoyed fresh, in my opinion.

Can I make it ahead of time?
Yes! You can bake it a few hours in advance and rewarm it in a low oven before serving.

Final Thoughts

If you haven’t made this Dutch Oven Peach Cobbler yet, you’ve got to treat yourself while peaches are still in season. It’s rustic, rich, and so easy it almost feels like a kitchen cheat. But it’s the kind of cheat that makes life a little sweeter.

Try other recipes:

• Crock Pot Peach Cobbler
• Double Crust Peach Cobbler
• Peach Cobbler Cookies