Camping Peach Cobbler Recipe. This easy dessert is the perfect cast iron recipe to finish off any meal! All you need are cans of peaches, a yellow cake mix, and butter!
Camping food has a special place in my heart.
I am a firm believer that you should be able to enjoy good food while camping, and it should not be difficult.
Even desserts.
That is where this cobbler comes in.
My husband calls it the “lazy girl” recipe. You only need 4 ingredients and it is ready to start baking in as little as 5 minutes.
Did I mention that it tastes incredible? You get the homemade flavor of cobbler while using the ease of a cake mix.
How to make easy camping peach cobbler:
- Open your canned peaches and pour into a 12 inch skillet.
- Stir in 1/2 can Sprite soda.
- Cover with your cake mix. Straight out of the box.
- Dot with butter.
- Bake.
Helpful Tools
- Cast Iron Skillet : For this recipe I love using my Cast Iron Skillet (affiliate). Not only can you use a Cast Iron Skillet when making all kinds of food, it is the only bakeware that gets better with age!
- Dutch Oven Liners : Dutch oven liners (affiliate) Pop one of these into you pan and clean up becomes a breeze!
- Butter Knife : For the cutting up butter I use a simple Butter Knife (affiliate)
Can you believe how easy this is? My brother and sister are actually the ones that introduced me to this sweet treat!
They also introduced me to dutch oven liners. Pop one of these into you pan and clean up becomes a breeze!
Like this recipe? You will love my Baked Bean Camping Chili, Sweet Potato Breakfast Hash, and Cast Iron Apple Baked Pork Chops!
Now, let’s talk about some of the most common questions I get when sharing a cast iron recipe…
Is cast iron good for camping?
YES. I get this question a lot. Cast iron is wonderful for camping. It is incredibly durable, easy to care for, and practically made for fireside cooking! It is easy to clean and affordable! I talk about all of this in my cookbook: Cast Iron Kitchen!
How do I clean my cast iron while camping?
- Add clean water to your cast iron pan. Place over a fire or grill and bring to a boil.
- Use your spatula to gently break loose any larger food pieces.
- Remove from the fire. Scrub gently with a nylon bristle scrub brush.
- Rinse and dry completely (this is super important!! You do not want rust to form). We stick ours back over a grill or fire.
- Rub with oil.
Lazy Peach Cobbler
Ingredients
- 3 15oz cans sliced peaches in syrup, 1 drained, 2 with juice
- 1/2 can Sprite About 6 oz
- 1 15.25 oz box yellow cake mix
- 4 Tablespoons butter
Instructions
- Pour the peaches into a 12 inch cast iron skillet or dutch oven.
- Stir the sprite into the peaches.
- Evenly pour the cake mix over the top of the peaches. Stir if desired but not required.
- Carefully dot with butter.
Oven Cooking:
- Preheat your oven to 350 degrees. Bake your cobbler, uncovered, for 45 minutes or until a toothpick comes out clean.
Outdoor Cooking:
- Place the lid on your dutch oven. Place ten hot charcoal briquettes on the lid. Allow to cook for 45 minutes or until a toothpick comes out clean.
Nutrition
Equipment
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Comments & Reviews
Kathy says
Can this be done in an oven on a smaller scale?? We are a family of 4, & the above seems like a lot. I usually just use a small 8×8 pan and one 15 oz. can of fruit. We don’t eat alot of sweets at once. How would I make this like that?? Could I just cut it in half and still use the mentioned oven temp and time?? Thank you.
Jesseca says
Hi Kathy,
We are a family of three so I definitely understand the need to cut back a recipe. I would do as you stated and cut the ingredients in half (maybe not the butter topping) and check your cobbler around 30 minutes. Using a regular 8×8 pan shouldn’t be an issue.
LOU says
You could also use a box oven the old girl scout way. Line a heavy duty cardboard box with heavy duty foil. Make a rack to set the pan on with a wire cooling rack and four empty pop cans for support. Set it on level ground, and find a small rock to put under one edge of the box to vent. Count about 50 degrees per briquet.
Bridget says
what size Dutch oven are you using? Camping for the 4th of July and would love to make this.
Melissa says
One question wasn’t answered that I also would like to know,
How many charcoals do you use on both the bottom & top?
I’ve bern told that makes a big difference in your temperature of the oven.
Kristen Spoon says
Im feeding a crowd of 150 for an event…how many serving per dutch oven? I figured about the same as a 9 X 13? So-15-18?
My number should be around 10/11 pots?
Jesseca says
I’d say more like 10-12 per pan.
Carol says
How many coals are used – top & bottom please?
Catherine Clark says
I’ve read most other “dump cake” 30 coals total 10 in a ring around the bottom and the other 20 on top
Lori says
Could I do this on a Coleman stove (the area I’ll be camping in has a no-fire policy right now so I can’t have coals!
Jesseca says
That is an excellent question… I know you can do it in an oven, but I’m not sure you can do it on a stove…
Kelly says
I’ve made this before but used diet cream soda instead of the sprite. Delicious! Of course that was for blackberry pie and the berries were pretty tart.. may give it a try with this too anyway.
Amy says
What if I wanted to make this using a traditional oven…what would the temp be and for how long?
Jesseca says
9×13 pan, 375 degrees for 30-35 minutes, or until a toothpick comes out clean. :0)
Cynthia says
We make something similar and SUPER good:
1 box any cake mix
2 cans any fruit pie filling
1 stick butter or margarine
put the pie filling the Dutch Oven. Top with dry cake mix. Slice butter and lay slices on top. PUt coals under and over. About 30-45 minutes and you have an awesome cobbler. Try apple pie filling with cinnamon swirl cake for a yummy breakfast.
Jesseca says
Cynthia, My grandma used to make this cake for me when I was younger in the oven. You just reminded me how much I loved it! I think I’ll have to make it this week sometime…
Jim says
This is good even if you aren’t camping. My family calls this “dump cake”, thought I can’t figure out why. Cherry filling really works well.
Jesseca says
We love cherry filling too!
Lexi says
It’s a dump cake because you just “dump” everything in. 🙂
R M says
Uh, YUM! Never thought about something other than white or yellow cake mix (I’m creative like that–not). Apple pie filling with spice cake! Holy crap…a whole new world just opened for me. lol The cinnamon swirl sounds good too, but I love me some spice cake.
S says
what size cans of filling? thanks!!!!
Jesseca says
15 oz
Kristin says
Looks uber yummy! What is the foil you use in there, did you just make your own foil “bucket”, or did it start life as something else? Also, I’ve made something similar but without the Sprite. Any ideas on what the Sprite contributes?
Been enjoying reading your blog!
Jesseca says
Sometimes, in the camping department, you can find foil dutch oven inserts. I’ve also heard that they sometimes have them in local grocery stores as well. That’s what the foil insert is.
As for the sprite… I’m not sure why, but by using the soda you are able to eliminate the eggs, oil, and water called for on the box. I’ll have to do some more research though.
Diana says
The sprite is the leavening agent. What gives the “rise”.
Jenny says
Are those the “big” cans of peaches? Or the smaller 15oz cans? Sounds wonderful!
Jesseca says
It’s two 30oz cans. Drained. I totally messed that up in the post. Thanks for catching it!
Cyndi says
We have made the same thing, but just with cake mix and peaches (you don’t drain them…the liquid in the peaches takes the place of the sprite)…I’ll have to give it a try with the sprite, I’m sure it adds a nice extra layer of yum!! (But I thought I’d post, just in case you found yourself in the woods without the soda :))
Randi says
Ok did I miss something? This recipe did not mention Sprite.