Simply the Best Peach Cobbler

easy

45 mins

Serves 8-10

This easy to make peach cobbler recipe is simply amazing. What makes this recipe even better is that you can prepare it outdoors with very little effort.

Ask any seasoned camper what the most in demand dessert is, and they will tell you it's the Peach Cobbler.

Over the years I've made many different versions of this recipe, and now all of the best flavors I discovered are combined into one recipe to share with you.

If you are cooking outdoors, any 12 inch Dutch Oven will work, though a shallower 6 quart Dutch Oven will deliver a crispier top crust.

You can also bake this in a conventional oven for about 20 minutes at 425 degrees

If you love this peach cobbler recipe, you'll want to try my Snickers S'Mores with Jalapeno next!
Pro Tip: using a dutch oven liner or parchment paper will save you some cleanup time, especially with a newer oven

Ingredients

Filling

29 oz can of sliced peaches, with liquid
Juice from a fresh squeezed lemon, or 2 tablespoons lemon juice
1 box of yellow cake mix
2 cups of fresh or frozen blackberries or raspberries (you can often find a mixed bag in the frozen food section)

For the topping

½ cup flour
1 stick of salted butter (room temperature)
½ cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon

Directions

Start about 35 charcoal briquettes in a chimney starter.
Lightly grease or line the dutch oven, and place 15 coals under it.
Place the remaining coals on the dutch oven lid.
Pour the fruit into the dutch oven, arranging the peach slices evenly.
Carefully spread the yellow cake mix over the fruit, then poke 4-5 holes in the cake mix layer to allow the layer below to bubble up.
Mix the flour, sugar, nutmeg and cinnamon, then stir in the butter until you have a dry “crumble” topping.
Spread the topping evenly over the cake mix.
Place the lid on the dutch oven, and rotate the oven and lid ¼ turn in opposite directions every ten minutes until cooked.
Cook for 20-30 minutes, until the topping is golden brown.