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Dutch Oven Peach Cobbler

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 -8 servings
Course: Dessert
Cuisine: American
My homemade Dutch Oven Peach Cobbler is the perfect Southern comfort dessert with a fluffy cake topping and peaches tossed in a subtle spice mix to warm your heart.
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Author: Christina

Ingredients 

  • 1/2 cup unsalted butter 1 stick, cut into tablespoon pieces

For the Filling

  • 3 pounds ripe peaches about 6 large peaches
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt

For the Batter

  • 1 1/4 cup all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Equipment

Instructions

  • Preheat the oven to 350°F and prepare the peaches. You can peel the peaches with a vegetable peeler or see the notes for a quick trick. Cut the peaches into 1/3-inch-wide slices.
  • Add all the filling ingredients into a small bowl: the peaches, lemon juice, lemon zest, vanilla extract, light brown sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well until the peaches are fully coated. Set aside.
  • Place the Dutch oven on the stove over medium heat. Add the pieces of butter and melt them into brown butter. Occasionally, stir the butter to prevent it from burning for about 5 minutes or until it turns golden brown. Some milk solids at the bottom of the pan will be brown, and that's what you want! Immediately turn the heat off. The brown butter adds a nutty and depth of flavor to the cobbler.
  • Add the all-purpose flour, sugar, baking powder, and salt into a mixing bowl. Combine the ingredients with a paddle attachment.
  • Whisk together the egg, milk, and vanilla extract. While on low speed, slowly pour the mixture into the dry ingredients until the batter comes together. Do not overmix!
  • Pour the batter into the Dutch oven with the brown butter. Do not stir! Distribute the peaches (with any excess juice) evenly over the batter. Do not stir!
  • Bake for 50 - 60 minutes until the peach cobbler is golden brown and baked through (when a cake tester or toothpick comes out clean from the topping, not the peach filling). The batter should rise above the peaches.
  • Serve warm with vanilla ice cream, and enjoy!

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Notes

Dutch Oven Peach Cobbler Campfire Instructions:

1. Preheat 45 charcoal briquettes. The charcoal is hot and ready when the edges start turning white.
2. Add all the filling ingredients into a small bowl: the peaches (I prefer frozen or canned for the campfire), lemon juice, lemon zest, vanilla extract, light brown sugar, cornstarch, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well until the peaches are fully coated. Set aside.
3. Place the Dutch oven over 30 charcoals. Add the butter and melt, stirring occasionally, until it turns golden brown. Some milk solids at the bottom of the pan will be brown, and that's what you want! Remove the Dutch oven from the heat.
4. Combine the all-purpose flour, sugar, baking powder, and salt in a bowl. Whisk together the egg, milk, and vanilla extract in a separate bowl. Slowly pour the mixture into the dry ingredients and stir until the batter comes together. Do not overmix! 
5. Pour the batter into the Dutch oven with the brown butter. Do not stir! Distribute the peaches (with its juice) evenly over the batter. Again, do not stir! Close the Dutch oven with the lid and add 15 charcoal briquettes on top. Bake for 35 - 45 minutes while rotating it half a turn every 10 minutes to ensure an even heat distribution. After about 20 minutes, carefully lift the lid to check the heat. The peach cobbler is done when it's golden brown and baked through (when a cake tester or toothpick comes out clean).
6. Serve with vanilla ice cream and enjoy among friends and family around the campfire!

Can I Use Canned or Frozen Peaches?

Yes, you can use canned or frozen peaches. Both cut the preparation time down significantly. Between the two, I recommend frozen. You do not need to thaw the frozen peaches. If you use canned peaches, go for peaches in 100% juice. Reserve two tablespoons of the juice to substitute for the lemon juice. Continue the instructions as written.
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