There are a few desserts that are good year-round, and dutch oven peach cobbler is one of them. Yes, you can make peach cobbler in the oven and get a passable result. However, using a dutch oven is going to give you a damn good result. If you’re scared or unable to use a dutch oven like this one, then I recommend using one like this that be used in your oven.
I’m sure there’s science behind why these dutch ovens create better cobbler, but I have no idea what it is. I just know that 9/10 times my cobbler comes out tasting better. I’d also suggest throwing together a batch of homemade ice cream to go with your cobbler. Trust me, you won’t regret it. Grab this ice cream maker, some heavy cream, and go for it!
There are a few things to keep in mind when you’re making cobbler. First, use real butter. Please. I promise it’s worth it. Second, use whole milk. You can substitute for almond/alternative milk if you need to, but this is not a place to skimp and use skim. Third, use good peaches. If you can’t find fresh peaches, go ahead and grabbed a few cans of the high-quality stuff and drain off the syrup. I’d stay away from the frozen peaches (unless you’re the one who froze them) because they tend to have a really flat flavor.
Dutch Oven Peach Cobbler
Damn Good Dutch Oven Peach Cobbler
- 6 tbsp. butter melted, plus additional for the dutch oven
- 3 lbs. ripe peaches 5-6 large ones or 8-9 medium/small
- ⅓ c. honey
- 2 tbsp. cornstarch
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¾ c. sugar
- ⅔ c. flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ c. milk
- Start by heating your oven to 350°F and placing the butter into the bottom of the dutch oven and placing this into the oven. Allow the butter to melt in the dutch oven. When it's melted, remove from the oven.
- Peel the peaches! You can do this easily by bringing a large pot of water to a boil and preparing an ice bath. When the water is boiling, gently lower the peaches into the pot and boil for 1 minute before removing the peaches and putting them into the ice bath. The skin should now easily peel off the flesh.
- Once the peaches have been peeled, cut into slices about ⅓" thick and place in a large bowl. Add the honey, cornstarch, vanilla, cinnamon, and ginger to the bowl and stir to combine.
- In a separate bowl, mix together all the dry ingredients. Then whisk in the milk and slowly pour the batter over the melted butter. DON'T STIR. Next, gently spoon the peaches and juice over the top of the batter. Then bake for 50-60 minutes or until the topping is golden brown on the edges and a toothpick inserted in the middle comes out clean. The topping is going to naturally rise up over the peaches so you have a beautiful cobbler on top of the fruit. Serve with whipped cream, ice cream, or even a dash of heavy cream and enjoy!
Campfire Dutch Oven Instructions
- Start by lighting 45 charcoal briquettes. They are ready when they are white and glowing. While they are heating, butter the insert for your dutch oven. Prepare the fruit filling and topping as directed in the recipe above, just adding the melted butter to the topping instead of the other way around.
- Spoon the fruit into the bottom of the dutch oven then slowly pour the topping on top. Cover and cook by placing 15 briquettes in a circle pattern and placing the dutch oven on top. Then use tongs to place the remaining 30 briquettes on the lid.
- Allow the cobbler to cook for about 30-45 minutes or until the topping is golden brown and the juices are bubbling. Enjoy!
Happy baking friends! Hopefully, this damn good Dutch Oven Peach Cobbler brings a little bit of sunshine to your neck of the woods.