Dutch Oven Peach Cobbler
Three ingredients, forty minutes on coals, and it disappears in six.
- calories
- 420
- weight
- 7 oz
- cal / oz
- 60
- protein
- 5 g
- serves
- 8, scales
- prep
- 5 min
- cook
- 40 min
- total time
- 45 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Nut free
- Real dishes
- Grab and go
- Shelf stable
- Actual cooking
Ingredients
| Canned sliced peaches in syrup | 2 large cans | do not drain them |
|---|---|---|
| Yellow cake mix | 1 box | |
| Butter | 1 stick | cut into thin pats |
| Cinnamon | 1 tsp |
Method
- Line the dutch oven with parchment or grease it well. This is the step people skip and regret.
- Pour in the peaches with all their syrup and spread them flat.
- Sprinkle the dry cake mix evenly over the top. Do not stir. Stirring makes glue.
- Cover the surface with pats of butter and dust with cinnamon.
- Lid on, 8 coals underneath and 16 on the lid, for 40 minutes.
- It is done when the top is golden and the edges are bubbling.
The coal ratio is the only technical part of dutch oven baking: more coals on the lid than underneath, because you are baking, not simmering. Get that backwards and the bottom burns while the top stays raw.
Rotate the oven a third turn every ten minutes, and the lid a third turn the other way, and you will not get a hot spot.
Packing
Bring parchment rounds cut to size at home. Cleaning baked-on cobbler out of cast iron at a spigot is a genuinely bad evening.
Variations
- Blackberries and a spice cake mix in late summer.
- A can of soda in place of half the butter works and is somehow fine.