Dutch Oven Peach Cobbler

Dutch Oven Peach Cobbler


  • 1 1/2  c  flour
  • 1 1/2  c  milk
  • pinch of salt
  • 1  c  sugar
  • 1  c  brown sugar
  • 1/2  tsp  cinnamon
  • 4  tsp  baking powder
  • 1  c  margarine
  • 4  c  sliced, canned, frozen or fresh peaches
  • 1  c  sugar


I do this part at home and pack it in a tupperware for the campsite: Sift together flour, salt, cinnamon and baking powder. Mix in sugars.

When at the campsite: Heat 20 pieces of charcoal until white. Line a 10 inch dutch oven with foil. Place dutch oven over 7 pieces of charcoal evenly distributed. Melt 1 c butter in the bottom of the dutch oven. Mix the milk with the dry ingredients. Pour the batter over the butter. Do not stir! Pour the peaches mixed with 1 c sugar over the batter. Do not stir! Cover the dutch oven with the lid. Evenly distribute 13 charcoals on the lid. Bake for 40 minutes then move the dutch oven off of the coals underneath it. Continue to cook with the top coals for 20 more minutes or until brown.

Note: Campfire coals can be used instead of charcoal, however, regulating the temperature is more difficult.

John and Susan McComb

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