Campfire Cobbler

After a day of scenic hikes and building camp, I like to keep the excitement going by ending the day with a campfire cobbler. After whipping up the gang’s favorite camping recipes, use the dying fire or the coals of a charcoal grill to bake campfire peach cobbler low and slow. Our campfire cobbler cooks up into a tender cake studded with juicy peaches, warming cinnamon and a bit of sugar. It’s a campfire comfort food that’ll be a highlight of any trip to the great outdoors.

Tools for Campfire Cobbler

• Charcoal: Our campfire cobbler bakes over (and under) charcoal briquettes. You can use wood, but charcoal is a little easier to place and stack on top of the Dutch oven’s lid.
• Dutch oven: This recipe uses a 10-inch Dutch oven with a lid. Extra points if your Dutch oven has a handle so it’s easier to take in and out of the grill or campfire.
• Heavy-duty foil: Line the Dutch oven with aluminum foil so the cobbler doesn’t burn. It also makes clean-up a breeze. Because no one likes to wash dishes while camping!
• Heat-resistant gloves: You’ll need heat-resistant gloves or oven mitts to safely take the Dutch oven in and out of the campfire or grill.
• Large bowl: We’ll need a large bowl to mix the batter. Don’t forget a whisk to do the actual mixing.

Ingredients for Campfire Cobbler

• All-purpose flour: All-purpose flour creates the cobbler’s structure. If necessary, you can use one of the best gluten-free flour blends in its place.
• Sugar: Sweeten the cobbler with sugar. While we suggest granulated sugar, brown sugar would taste divine in this campfire peach cobbler.
• Baking powder: Four teaspoons of baking powder give the cobbler a nice tall rise.
• Milk: While the recipe specifies 2% milk, you can really use any type of milk or cream here. Buttermilk, whole milk, heavy whipping cream and even nondairy milk alternatives work.
• Butter: You’ll need to melt the butter, so make sure you bring a saucepan that can go next to the fire. Canola or vegetable oil is a great replacement, too, since it’s liquid at room temperature and doesn’t need to be melted.
• Peaches: Canned peaches marinate in a sugar syrup, soaking up all that delicious sweetness and softening in the process. Don’t forget a can opener!
• Cinnamon: Warm, sweet cinnamon pairs beautifully with peaches. Along with the salt, cinnamon enlivens this campfire cobbler.

Directions

Step 1: Prep the heat source and pot

Prepare your campfire or grill for low heat, using 32 to 40 charcoal briquettes. Line the inside of a 10-inch Dutch oven with heavy-duty foil.

Editor’s Tip: You can also bake the cobbler using the residual heat from a grill or campfire.

Step 2: Whisk the batter

In a large bowl, whisk together the all-purpose flour, sugar, baking powder and salt. Add the milk and melted butter, stirring just until the dry ingredients are moistened. Pour the batter into the prepared Dutch oven.

Step 3: Add the peaches

Drain the peaches, reserving 1 cup of the syrup. Arrange the peaches over the batter, then sprinkle the cobbler with sugar and, if desired, cinnamon. Pour the reserved syrup over the fruit, then place the lid on the Dutch oven.

Step 4: Set up in the fire

When the briquettes are covered with white ash, carefully place the Dutch oven directly on half of them. Using long-handled tongs, place the remaining briquettes on top of the lid.

Step 5: Cook the campfire cobbler

Cook the cobbler for 30 to 40 minutes, or until it’s set and beginning to brown. Use tongs to lift the lid carefully when checking. If necessary, cook it for five minutes longer. Carefully remove the Dutch oven from the heat. Let it stand, uncovered, for 15 minutes before serving.

ELLIE CROWLEY FOR TASTE OF HOME

Campfire Cobbler Variations

• Use other fruits: You don’t need to stick with peaches! You can use any other canned, fresh or frozen (and thawed) fruits. Try berries, cherries, apricots, apples or pears.
• Add baking spices: Along with cinnamon, there’s room for other baking spices in the cobbler. A touch of ground ginger, cardamom or nutmeg would be perfect in a campfire peach cobbler.

How to Store Campfire Cobbler

The best way to store campfire cobbler is in an airtight container in the fridge. However, camping outside most likely doesn’t allow access to one. Try to eat as much of it as you and your party can, as leftovers won’t hold overnight at room temperature.

Can you make campfire cobbler ahead of time?

Definitely! You can either portion the ingredients out in resealable, leak-proof baggies and bring them along with you, or you can prepare and cook the cobbler at home and then reheat it in the fire pit or on a grill.

Campfire Cobbler Tips

ELLIE CROWLEY FOR TASTE OF HOME

Do you have to be camping to make this cobbler?

No, this campfire cobbler recipe is just as delicious when made in your own backyard. Instead of cooking it over a campfire, prepare the cobbler on a charcoal grill as directed. Since you’ll have easier access to a freezer at home, serve campfire cobbler with scoops of vanilla ice cream or homemade whipped cream.

Do you have to use a Dutch oven to make campfire cobbler?

Yes, it’s best to use a Dutch oven to make a campfire cobbler. Coals should be placed on top of the dish when baking, and Dutch oven lids prevent any charcoal from getting in.

Do you have to use canned peaches?

No, you don’t have to use canned peaches for this cobbler. If you prefer fresh or frozen peaches, feel free to use them. We do need the syrup from the canned peaches, but you can use juice or water instead. If using frozen peaches, allow them to thaw before adding them to the cobbler.