It’s so easy to cook in a Dutch Oven, and this is the best peach cobbler recipe from a river guide.
Some of my fondest childhood memories are of barbecues and cookouts by the fire. I remember running the fields with the kids, as our parents yucked it up around the firepit. I also remember a few dutch oven dinners that were a bit charred, as the oven was buried too deep in the coals. Have you ever had that experience?
My husband used to be a river guide, and as I mentioned that I’d like to share a dutch oven recipe, he asked, “I know we need briquettes, but what other items will you need me to pick up from the store?”
“Spend more time with your family and friends, whether it be outside, hunting, at the shooting range or around the table, savoring all life has to offer.” Mia
“Briquettes?” I thought. I asked and questioned, and Lea said, “That’s how we cooked cobbler at Adventure Camp too, mom.” Ultimately, I decided to go with it.
I hope you enjoy this recipe, and if you have one you’d like to share, please do. I’m sharing this recipe, but also a book I was given. I received this book when I was on #AGirlsHuntOut with Becky Lou Outdoors. Danny Meaux and his brother cooked up some amazing meals cast-iron meals and shared this Latanier Cookers cookbook with me. If you’re looking for cast iron recipes, this book has great ones.
River Guide Peach Cobbler
Small bag of charcoal briquettes
Dutch oven (stand and hook optional)
Small mixing bowl
1/2 Cup – Butter
1 box – Yellow Cake Mix (We used Duncan Hines Classic Yellow. Follow the ingredients list on the box, substituting butter for oil.)
1 Cup – Water
3 – Large Eggs
1 – 16 oz Can Sliced Peaches (Or even better, fresh peaches with cinnamon.)
Dash of cinnomon
Dash of nutmeg
Start by getting your coals/briquettes good and hot. They need to be white all over. After that put the Dutch oven into pre-heat. Once the oven is heated, add the butter so it can melt while you prepare the batter.
To prepare the cake batter, it’s easiest to follow the directions on the box, removing any call for oil or butter, because you’ve already got that melting in the oven. We used Duncan Hines Classic Yellow cake mix, so add the cake mix to the bowl and one cup of water. Stir the two, until moist. Make sure your butter isn’t burning. This may require scooting the oven away from the coals. Next, crack open and add three eggs to the moistened batter. Mix the batter until it’s smooth.
Drain the peaches of any water or syrup (It’s your choice if you’d like to get light, natural or syrup peaches.).
Once the butter is melted, prepare the coals* for baking. Place four coals evenly beneath the Dutch oven. Pour the cake mix into the oven, with the already melted butter. Do not stir. Sprinkle the sliced peaches into the batter, in the oven. Do not stir. Place the lid on the oven and cover with 17 briquettes. Remove any surrounding briquettes, as they’ll likely heat the oven, even from a foot away. Bake 30 to 35 minutes, turning the oven 1/4 turn every five minutes. Test cake with a clean toothpick. When the toothpick comes out clean, the cobbler is done.
*This recipe is for environmental temperatures near 70F. You may need to add coals for cooler temperatures or remove coals on hotter days. The Latanier Cookers book by the Dutch Oven Society of Louisiana gives instructions on this process.
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