Dutch Oven Cobbler with Cookies

Dutch Oven Cobbler With Cookies

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Megan Stewart


I love to make dump cakes in my DO in camp. This one with the shortbread cookies interested me because of that difference. The only difference to the recipe I found online, for me, would be to cook with coals to the temperature of the cake mix, and for about the same time. With fruit, the cake usually can't be toothpick tested, but if the cake feels 'springy' when touched, it is done!


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How to Make Dutch Oven Cobbler with Cookies


  1. If you have a Dutch Oven liner, I’d recommend using it. If not, you can just grease your Dutch Oven. On the bottom of your Dutch Oven, or liner, you want to arrange the Shortbread Cookies so they’re flat, covering the bottom. Break up some the ones you have left to make sure there is complete coverage.
  2. Next you want to empty out your 2 cans of Sliced Peaches. The syrup is very important here! I would not try this recipe without access to the Syrup. Spread the Peaches out so it is even.
    Empty the Cake mix out on top of the Peaches. Try to create another even layer. Sprinkle the Cinnamon on top of that.
  3. Take the Butter and cut it up into 10 thin slices and arrange it out on top of the Cake Mix. Put the lid on the Dutch Oven and set it onto some coals. Take some extra coals and place them onto of the Lid of the Dutch Oven. Let it bake for an hour.

Printable Recipe Card

About Dutch Oven Cobbler with Cookies

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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