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How to make an easy peach cobbler recipe with canned peaches and homemade pie crust crumbled on top. One of our favorite cast iron skillet campfire recipes!
Making peach cobbler has never been easier than this. Don’t let the fact that it’s cooked over the campfire scare you away.
You can cook this peach crumble over a campfire or on a grill, totally up to you but probably dependent on fire bans.
We use a regular pie crust that we just crumble on top, so there’s no bottom crust to deal with. And we use canned peaches mixed with just a few ingredients for added flavor.
While this is a cast iron skillet peach cobbler, you can also use a Dutch oven. The Dutch oven would likely make it easier to put coals on top for browning that crumbled topping.
There’s nothing quite like dessert cooked over the campfire, and old fashioned peach cobbler is just about the best dessert there is.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my campfire cooking tips, important info for this recipe, and similar recipe ideas – and get straight to the campfire cobbler recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT IS PEACH COBBLER?
It’s easy to get peach cobbler, peach crumble, and peach crisp confused. I mean, really, they’re basically the same thing.
Sometimes they’re made in different ways, though.
- Cobbler can have a crumbled topping or a layer of crust on top (most of the time it’s biscuit), and it doesn’t always have a bottom crust. More traditional southern cobblers do have a bottom crust, though.
- Crumbles and crisps usually have brown sugar, cinnamon, and sometimes other spices mixed into the streusel-like topping. A lot of times a crisp will have oats mixed into the topping, as well.
Taste of Home has a really good explanation as to the difference between cobblers, crumbles, crisps, buckles, and more.
WHICH IS BETTER FOR CAMP COOKING? FRESH, FROZEN, OR CANNED PEACHES?
In my humble opinion, fresh is always going to be better.
But the fact of the matter is, being a seasonal item, fresh peaches aren’t always available. And it’s not always feasible to carry fresh peaches on a camping trip either, especially if it’s a long haul.
So for this recipe, I made this peach cobbler with canned peaches. I made it a point to use sliced peaches in juice (not heavy syrup).
Now I’ve made almost this exact same peach cobbler with fresh peaches, so I know it can be done, and it’s absolutely delicious. But for camping, canned peach cobbler is just so much easier.
HOW TO MAKE PEACH COBBLER WITH CANNED PEACHES
There are just a few steps to making this yummy dessert and getting it ready to cook over the fire.
- First mix up the crust by combining the dry ingredients, then mixing the softened butter and milk into the dry ingredients with a fork. Set the dough aside.
- In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
- Pour the peach mixture into a cast iron skillet.
- Top the peaches with slices of butter and the crust crumbled over the top.
HOW TO COOK CAMPFIRE PEACH COBBLER
Once you’ve assembled your peach cobbler crumble, you’re ready to cook it.
You’ll want to make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.
We use a tripod grill. You’ll want to watch it closely, though, as you may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the cobbler.
- Once you have your tripod or grill adjusted to the proper height, place the pan on the grill.
- When the cobbler starts to bubble or sizzle, place a heated lid on top to create an oven-like atmosphere for everything to bake.
- All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown.
- You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, you can take it off the fire and serve while it’s warm. When we’re at home, we love eating this cobbler with vanilla ice cream.
HOW TO STORE PEACH COBBLER
Storing any leftover pie really depends on the weather conditions where you happen to be staying and also your camping digs.
Otherwise, we usually don’t refrigerate peach cobbler when we’re at home, so I’d likely dish it into a sealed container and that be it.
ALTERNATIVE IDEAS FOR A CRUMB TOPPING
If you don’t want to mix up an easy pie crust, you have a few options to make a pretty tasty crumb topping.
- Use cookie dough instead.
- Put dollops of biscuit dough on top or put actual biscuits on top.
- Place a solid layer of biscuit dough on top of the cobbler, and cook it that way.
- Add more of a streusel like topping onto it, making more of a peach crisp.
- Roll out a can of crescent rolls, and place the dough on top after the peaches have cooked enough to warm them through.
SHOP KITCHEN TOOLS AND CAMPING GEAR FOR THIS RECIPE:
Tripod Grill – While we rigged up our own tripod grill, you can also buy them. They come with slightly smaller grates, but still usable over the fire.
Welding Gloves – These work so much better for cooking over a campfire than regular grilling gloves/mitts.
And if you really need to gear up, check out our ultimate guide for a camping kitchen setup with all the camping cooking gear you need.
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Easy Campfire Peach Cobbler Recipe
Make sure your campfire is ready to go and your skillet lid is placed on the hot coals so it can heat. Your fire should be down to coals, with a little bit of flame here and there.
For the crust, combine the dry ingredients and set aside.
Combine the softened butter and milk.
Then add the milk mixture to the dry ingredients, stirring with a fork.
In a large mixing bowl, mix together the canned peaches, sugar, salt, corn starch, and cinnamon.
Pour the peach mixture into a cast iron skillet** and top with the sliced butter.
Crumble the crust topping over the entire peach mixture.
Once you have your tripod grill adjusted to the proper height, place the pan on the grill.
When the cobbler starts to bubble, place a heated skillet lid on top to create an oven-like atmosphere for everything to bake.
All in all, your cobbler will need to “bake” for about 45 minutes or until the crumbled topping starts to turn golden brown. You can place coals on top of the lid to help the cobbler bake through and through.
When the cobbler is done, take it off the fire and serve while it’s warm.
*I recommend using sliced peaches in juice (versus heavy syrup). Also, I did not drain the peaches, though you may want to if you don’t want a more juicy cobbler.
**We used a 10.25″ cast iron skillet.