Basic Dutch Oven Cobbler


  • 2 cans sliced peaches, in syrup (29-30 oz. cans)
  • 1 package white or yellow cake mix
  • Ground cinnamon to taste
  • 1/3 stick butter or margarine
  • whipped cream or cool whip (if desired)


  • Place Camp Dutch Oven over 15 hot charcoal briquettes. Pour contents of peach cans into oven.
  • Spread dry cake mix evenly over peaches. Sprinkle cinnamon over all to taste. Cut butter or margarine into equal slices and arrange on top.
  • Put lid on top of oven and place 10 hot charcoal briquettes in a checkerboard pattern on top.
  • Bake for about 45 minutes or until done. Serve with whipped cream, if desired.


From WBCCI International Rally, 2013: Dutch Oven Seminar, Sunday June 30 12:00 to 1:30

This recipe is a great introduction to Dutch Oven cobblers. Bring the ingredients and your oven. You can use any fruit you wish and I prefer using fruit pie filling. If you only have a 10 inch oven, bring it and plan on making a great dessert. When finished, you can share this dessert with those watching, or take it back to your rig and share with your neighbors.

Submitted by Matt Hackney (#3518 ), Georgia Unit, Region 3

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