Dutch Oven Peach Cobbler - OUTDOOR COOKING STYLE

Dutch Oven Peach Cobbler - Outdoor Cooking Style Recipe

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Cynthia Weiland


Some folks call this a 'dump cake'
GREAT beginner recipe, esp. for outdoor cooking.


★★★★★ 2 votes

5 Min
45 Min


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1 box
yellow cake mix (can use white, but yellow tastes better with peaches)
1/2 stick
1 large can(s)
peach slices
side of
vanilla ice cream (optional)


12 inch
shallow dutch oven - the kind with legs. this recipe just doesn't work with a 12 inch deep
pair long tongs - to move around charcoals
long handled claw hammer (this is the lid lifter) to use when there are hot coals on the lid
aluminum roasting pans. 1 is to cook in, the second is a clean surface to put the lid down while you stir & add stuff
charcoal starter fluid

How to Make Dutch Oven Peach Cobbler - OUTDOOR COOKING STYLE


  • 1light 24 charcoals. They will be ready to use in ONLY ten mins (don't be fooled into waiting too long, they don't have to be completely glowing. If you wait more than 10 to 13 mins, you won't get the full cooking time out of your charcoals)
  • 2If your oven isn't already well-seasoned, start by using a bit of butter/margarine/cooking oil to grease it down on the bottom and about halfway up the sides.
  • 3open & dump peaches into Dutch oven
  • 4open cake mix & spread it evenly over peaches (yes, use it dry)
  • 5cut up the butter/margarine and drop little pieces across the cake mix. Put the lid on the oven.
  • 6make a ring of 7 charcoals and place 3 charcoals inside the ring. the ring should be just smaller than the bottom surface of your oven. Place the oven over this ring
  • 7place the remaining 14 charcoals on the lid by making a ring of 10 or 11 around the outside & place 3/4 inside
  • 8Don't touch it for 40 mins - it's tempting, esp. when you're excited about trying a new oven
  • 9at 40 to 45 mins: You need a CLEAN surface to put the lid on, or a strong arm to hold the lid up during all checking.
  • 10It's almost done when there's a crust forming on top & it's starting to brown - even if only in spots. At that almost done point, I take all the charcoals from the bottom & place them on the top. This speeds up the top browning & prevents burnage on the bottom. Keep checking every 3 or so mins until the top is nicely browned. It may be brown in patches - that's ok - don't wait for the whole thing to be evenly browned. Judge readiness by the most browned spots. You can spread the cake mix a little more evenly the next time =)
  • 11When it's done, remove all the charcoals (top & bottom) and leave the oven open for about 5 mins. The fruit needs to set up.

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About Dutch Oven Peach Cobbler - OUTDOOR COOKING STYLE

Other Tag: Quick & Easy

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