Dutch Oven Cobbler (Peach, Berry or Apple)
To make Dutch oven cobbler, pour about 6 cups of fruit (fresh, frozen, or two drained 29-ounce cans of peaches) into a buttered 10 or 12 inch Dutch oven, cover it with a simple sweet biscuit batter, and bake at 375°F for 40 to 45 minutes until the top is golden and the fruit bubbles. At camp, use a 12-inch camp oven with about 17 briquettes on the lid and 8 underneath. This works for peach, berry, apple, or cherry cobbler.
Ingredients (Serves 8)
Fruit
- 6 cups sliced peaches or mixed berries (or two 29 oz cans of peaches, drained)
- 1/2 cup sugar (use 1/4 cup with canned fruit in syrup)
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- 1 tsp cinnamon
Topping
- 1.5 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter, cubed
- 3/4 cup milk
- 1 tsp vanilla
- 1 Tbsp coarse sugar for the top (optional)
Instructions (Home Oven)
- Heat the oven to 375°F and butter a 10 or 12 inch Dutch oven (5 to 7 quart).
- Toss the fruit with sugar, lemon juice, cornstarch, and cinnamon. Spread it in the pot.
- Whisk the flour, sugar, baking powder, and salt. Rub in the cold butter with your fingers until it looks like coarse crumbs.
- Stir in the milk and vanilla until just combined. The batter will be thick.
- Drop spoonfuls of batter over the fruit, leaving small gaps, and sprinkle with coarse sugar.
- Bake uncovered for 40 to 45 minutes, until the topping is golden and a toothpick comes out clean.
- Cool for 15 minutes so the juices thicken. Serve warm with ice cream or whipped cream.
Campfire Version
Line a 12-inch camp Dutch oven with parchment or foil for easy cleanup. Add the fruit and topping, put on the lid, and set it over 8 hot briquettes with about 17 on the lid. Bake for 35 to 45 minutes, turning the oven and lid a quarter turn every 15 minutes. For a shortcut, use canned peaches with a box of yellow cake mix sprinkled over the top and dotted with a stick of butter. See how to use a Dutch oven camping for a full charcoal chart.
Fruit Variations
| Fruit | Amount | Sugar | Extra flavor |
|---|---|---|---|
| Peach | 6 cups sliced | 1/2 cup | Cinnamon, a pinch of nutmeg |
| Mixed berry | 6 cups | 2/3 cup | Lemon zest, an extra 1 Tbsp cornstarch |
| Apple | 6 cups thinly sliced | 1/2 cup brown sugar | Cinnamon, allspice |
| Cherry | 6 cups pitted | 3/4 cup | 1/2 tsp almond extract |
Tips
- Frozen fruit: Don’t thaw it. Add 1 extra tablespoon of cornstarch and 5 to 10 more minutes of baking.
- Soggy topping: Leave gaps between the spoonfuls of batter so steam can escape.
- Enameled pots: Fruit acids are no problem in enamel. In bare cast iron, serve soon and don’t store leftovers in the pot. Then clean it and oil it lightly.
Frequently Asked Questions
Can I make cobbler with cake mix?
Yes. Pour two cans of peaches with their juice into the pot, sprinkle a box of yellow or white cake mix evenly over the top, and dot it with 1 stick of butter in thin slices. Bake at 350°F for about 45 minutes.
What size Dutch oven is best for cobbler?
A 10 or 12 inch (5 to 7 quart) Dutch oven serves 8. For a crowd, double the recipe in a 14-inch camp oven.
Should the lid be on while baking?
In a home oven, bake it uncovered so the top browns. At camp the lid stays on, because it holds the coals that bake the topping.