peach cobbler with ice cream, in a yellow bowl with spoon on side. fresh peach cobbler with crumb topping and vanilla ice cream

Peach Cobbler: A Juicy Sweet Dessert

Colleen Peters
How about a camping trip with family in the rural Chilanko Forks with a bowl of warm peach cobbler topped with vanilla ice cream? You can visit Woodland Fishing Resort, enjoy fishing with the kids and view eagles, American white pelicans, & Chilcotin wild horses. To make this getaway extra memorable, spend the night star gazing and making this lip-smacking peach cobbler! For a fun outdoor cooking experience, bake the aromatically sweet & juicy bubbling dessert in a Dutch oven over the campfire. Prep Time: 30 minutes; Cook Time: 30-40 minutes; Yield: 6 servings
Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 403 kcal


  • 7-8 medium-sized ripe peaches
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 6 tbsp honey
  • ½ tsp ground cinnamon
  • 1/4 tsp nutmeg powder
  • 2/3 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 tbsp melted butter
  • 1/2 cup milk
  • 2 tbsp butter to grease the Dutch Oven


  • Heat 40-45 charcoal briquettes until they are red hot. Also, ready the campfire Dutch oven (10”) by rubbing it with the butter.
  • Prepare the peach filling-
  • Boil a pot-full of water. Meanwhile, keep a large bowl of cold water with ice cubes ready.
  • Gently drop the ripe peaches into the boiling water. Boil for a minute.
  • Remove the peaches with a slotted spoon and softly transfer them to the ice bath.
  • Peel the skin, slice the peaches into 1/3-inch pieces, and put them into a mixing bowl.
  • Add cornstarch, vanilla extract, honey, ground cinnamon, & nutmeg powder. Mix softly.
  • Prepare the Flour Batter-
  • In a bowl, mix the flour, sugar, baking powder, & salt.
  • Add the melted butter and milk. Whisk until nicely combined.
  • Now, spoon the peach filling (along with its juices) at the bottom of the butter-greased Dutch oven. Then, pour the flour batter on top and cover with the lid. (*Strictly Avoid stirring the batter or the filling)
  • Arrange 15 hot charcoal briquettes and place the campfire Dutch oven on it. Arrange the remaining 25-30 hot charcoal briquettes on the lid.
  • Cook for 30-45 minutes or until the top turns golden brownish and the juices start bubbling. At 10 minutes of interval, rotate the Dutch oven clockwise, and the lid anti-clockwise for even heat distribution.
  • Finally, serve the peach cobbler topped with heavy whipping cream or chilled Greek Yogurt.


When baking in an electric oven, grease the baking dish with melted butter and arrange the batter at the bottom & peace filling on top. Bake for 50-60 minutes at 350° F in a preheated oven.
For convenience, you may use canned ripe peach slices (about 4 cups) after draining them.


Calories: 403kcalCarbohydrates: 75.35gProtein: 4.11gFat: 11.57gCholesterol: 27mgSodium: 208mgFiber: 3.4gSugar: 59.09g
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