Just a handful of ingredients turns into something everyone will enjoy
I did a lot of camping with the scouts when I was a kid, and without fail cobbler made an appearance. If it didn’t, I’m sure there probably would have been a small riot. So, you really can’t go camping, and not have Dutch Oven cobbler.
In continuing my Dutch Oven camping series, I bring you Dutch Oven Peach Cobbler. Another very simple recipe to finish off your night at camp.
Peaches and Mango. Two of my favorites
I used one of the last bottles of peaches Lydia canned last summer. But you can use a large can of peaches, or fresh.
Dutch Oven Peach Mango Cobbler
Ingredients:
2 16 oz cans peaches
1 cup self rising flour, you still have some from that bread you made.
1 cup sugar, I used coconut sugar
1 or 2 mangoes
1 greased dutch oven. I melted 2 tablespoons of ghee in mine before cooking.
Don’t mix the topping to well.
Method:
In your greased Dutch Oven, pour in the peaches, syrup and all. You could drain one of the cans if you want. The cobbler will have more of a cake texture if you do.
Slice in the mango, if using.
Mix the flour and sugar well and pour over the top of the peaches and mango.
Mix, a little. You want the topping to be dry going in, as the steam will take care of that later.
Put in an oven for 45 minutes at 350 degrees, or under coals for the same amount of time.
Just enough gooey, and just enough cake.
For those not familiar with outdoor Dutch Oven cooking, there are different methods. If you are heating your Dutch Oven with charcoal briquettes, the easiest method is use twice the number of briquettes as the diameter of the Dutch oven. Three quarters of those would go on top, and the rest underneath. If you have a 12 inch Dutch Oven, 18 would be spaced over the top lid, and 6 would sit underneath, totaling 24 briquettes. Easy enough right.
Check your cobbler at about 45 minutes.
Cool, a little, serve and enjoy. Cobbler goes well with ice cream, I’ve heard.
Ingredients
- 2 16 oz cans peaches
- 1 cup self rising flour, you still have some from that bread you made.
- 1 cup sugar, I used coconut sugar
- 1 or 2 mangoes
- 1 greased dutch oven. I melted 2 tablespoons of ghee in mine before cooking.
Method
- In your greased Dutch Oven, pour in the peaches, syrup and all.
- You could drain one of the cans if you want.
- The cobbler will have more of a cake texture if you do.
- Slice in the mango, if using.
- Mix the flour and sugar well and pour over the top of the peaches and mango.
- Mix, a little. You want the topping to be dry going in, as the steam will take care of that later.
- Put in an oven for 45 minutes at 350 degrees
-Greg
Mango peach cobbler is one of my favorite things in the world. Love your recipe.
Much appreciated! (LOVE your blog name BTW)
Great combo, peach and mango. Cobblers are one of my favorite summertime desserts.
Hi Michelle! I agree with you 100% – cobblers are the stuff of summer gods.
Definitely going on my list!
Glad you’re excited about it. I always get excited for fresh peach season – we’re going to have to make this one again soon too!
Love all these fruity ingredients in this recipe! The mix between peaches and mangos are just marvelous! Perfect for summer gathering or picnics.
Florian – thanks so much. It translates well to camping too!
One of my favorite cobblers is peach. I look forward to trying it with the addition of the mango flavor.
The mango does add a special little twist! Let me know if you try it out!
This looks amazing. Love that you used coconut sugar!
Monique – the fruit is so naturally sweet that is doesn’t need to be heavy on sugar. Bonus: it is not too sweet that when you add a scoop of ice cream it becomes too sweet for words. Thanks for the comment love!
Mango and peaches are so great together. Pinned this one for our next camping trip!
Wow Comfortably Domestic! So flattered right now. Please do let us know how it turned out – we’d love to hear!
Never would have thought to put peach and mango together – I bet this was really stellar – and the coconut sugar is my favorite new ingredient! Love it!
Hi Sam! Thanks for the comment. I second the coconut sugar thing. It has basically altered my morning coffee routine and is finding its way into most of my baking. Glad you second that 😉