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Growing up in South Texas, peach cobbler meant campfires, sticky fingers, and seconds (always seconds).
This Dutch Oven Peach Cobbler recipe brings it all back-but with a twist. We’re talking brown butter in the topping and juicy blueberries tucked into that classic peach filling.
It's rich, nostalgic, and just a little extra in the best way possible. Whether you’re baking it fireside or in your kitchen, this cobbler is in a delicious league of its own.
Table of Contents
Why You’ll Love Dutch Oven Peach Cobbler
- Unique Peach Cobbler – It’s not your average cobbler. Brown butter gives the topping a rich, nutty flavor you’ll taste in every bite.
- Blueberries = the secret upgrade – The sweet berries with the tart pop plays beautifully with the sweet peaches.
- Versatile – Bake in the oven or in full campfire mode. Use fresh fruit or shortcut it with canned; make the topping from scratch or with a cake mix.
It is my favorite of all the peach recipes, as well as cobbler recipes, and that is saying a lot as we love our Peach Cobbler Egg Rolls, Peach Cobbler Dump Cake and Grilled Peaches With Yoghurt and Granola.
🍑Ingredient Notes and Substitutions
We’re highlighting only the MVP ingredients here because the recipe card below has the full ingredient list with measurements.
- Fresh Peaches – Thick slices give you that juicy, slightly firm bite. Out of season? Canned or frozen (thawed) peaches will also work.
- Blueberries – These berries aren’t just for color, they add sweetness and bright tartness that lifestyle the whole dish. Totally optional, but we say go for it!
- Cornstarch – Helps to thicken the fruit mixture and prevent a runny filling.
- Browned Butter – Here’s what adds the magic. Browned butter adds a deep, nutty richness you won’t get from regular melted butter. Don’t skip it.
🔥How To Bake A Dutch Oven Peach Cobbler
See the detailed directions in the recipe card below.
Make the Filling
- Add right in the Dutch oven: Add sliced peaches, 1/2 cup sugar, cornstarch, cinnamon, nutmeg, lemon juice, and blueberries. Gently stir to coat.
- Baked Uncovered for 10 minutes to soften the fruit and start the bubbling.
Make The Topping
- Brown The Butter: In a small saucepan, melt 1/4 cup butter over medium heat. Let it sizzle and foam, swirling until it is golden and has nutty aroma – about 3-4 minutes.
- Mix the Topping: In a bowl, stir together the flour, baking powder, salt, 1/2 cup sugar, browned butter, and milk until just combined.
Spoon On The Topping
- Drop Spoonfuls of the batter over the warm filling. No need to spread-let it do its thing.
- Sprinkle Cinnamon Sugar evenly over the batter.
Bake The Cobbler
- Bake the cobbler for 45 minutes or until the top is golden brown and cooked through.
- Serve warm with ice cream.
Pro Recipe Tips
- Brown Butter Carefully. Swirl the melted butter occasionally until it is golden brown, but don’t take your eyes off of it, because it can go from golden brown to burnt quickly. If it burns, throw the butter out and start over.
- Go Big with Blueberries. Even just a 1/4 cup adds color and contrast to the peaches.
- No Dutch Oven? No worries, a 9×13 baking pan works just fine.
- Camping? Use 8-10 coals underneath and 18-20 on top of the lid. Rotate every 15 minutes and check for doneness around 4-=45 minutes.
🔄Variations
- Shortcut it: Use canned peaches, yellow cake mix, and melted butter for the easiest cobbler ever.
- Make it boozy: Add a splash of bourbon to the filling.
- Go gluten-free: Use a 1:1 gluten-free flour substitute in the topping.
- Swap the berries: Try raspberries or blackberries for a different twist.
🍽 What To Serve With It
- Vanilla ice cream - The classic.
- Whipped cream - Light and creamy.
- Grilled meats - A perfect ending to a BBQ feast.
- Campfire coffee or iced tea - Total summer vibes.
FAQs
Glad you asked! It's all about the brown butter in the topping and the blueberries in the filling. These two simple upgrades make a classic cobbler taste complex, cozy, and completely next-level.
Yes, you can. However, they add a little zing that plays so well with the peaches. I recommend trying them first before omitting them.
Absolutely! Just drain them first. They are especially convenient for camping.
Store the cobbler 3 days in the fridge in an airtight container. Reheat in the oven or microwave.
More Fruit-Filled Desserts
No matter whether you cook this Peach Cobbler recipe over a campfire or in the oven, snap a pic, and don't forget to leave a rating and comment below. Be sure to share with your camping friends.
If you make this recipe, don't forget to leave a rating and comment below. Be sure to share with your outdoor and indoor camping friends!
Recipe
Ingredients
Peach Cobbler Filling
- 8 fresh peaches, peeled and sliced
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons lemon juice
- 1/4 cup fresh blueberries
Peach Cobbler Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 cup milk
Instructions
- Preheat oven to 350 Degrees F.
- Add the peaches to the Dutch Oven and then add the sugar, cinnamon, nutmeg, and cornstarch, lemon juice, and stir.
- Add the blueberries for color and sweetness.
- Bake in the oven for about 10 minutes.
- In a medium bowl, combine all-purpose flour, baking powder, salt, sugar, melted butter, and milk.
- Then drop spoonfuls of batter on top of the peach cobbler filling.
- Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl.
- Spoon over the top of the peach cobbler.
- Bake in a preheated oven for 45 minutes.
- Serve hot with ice cream.
shauna carson says
How much corn starch needs to be added?
Michele says
Hi Shauna, good question. Use 2 teaspoons of cornstarch. I updated the ingredient list to include that.
shauna carson says
thanks, going to make tonight, looks delicious
Mary says
This was delicious. Made it with canned peaches and everyone loved it!
Lynn says
Can this peach cobbler be made in a cast iron dutch oven?
Michele says
Yes!
Elsa says
I used peaches from our tree and blackberries from our backyard instead of blueberries. I also cooked it over coals in our firepit instead of an oven. It turned out very tasty with some vanilla ice cream! However, it is worth noting that the “batter” had much more of a biscuit dough consistency, like pie crust, but that kind of cobbler is delicious too.
Michele says
Hi Elsa,
I’m so happy you liked it. I bet those fresh peaches and blackberries were delicious. Thanks for sharing your experience.
Michele
R Neely says
The cobbler gets topped twice?
#5, #7, and #8 ?
Michele says
Hi,
The first is the batter for the cobbler topping, and I just sprinkle some cinnamon sugar on top.
Michele
Christi says
You say that if we don’t want to make the topping from scratch to just spread the dry cake mix over top. Is that just that, dry? With no extra liquid?
Michele says
Hi Christi,
Yes. If you don’t want to leave it dry, you could add a few pats of butter in various places over the dry cake mix. It makes a cobbler crust.
Thanks,
Michele