There are few things better than sharing a dessert while sitting around a campfire at the end of a long day of camping. When you think of desserts cooked by campfire, you might think of the common ones: s’mores or baked apples. They’re great treats to have on a campout, or even at home. One of my favorite desserts from my Scouting days was a little more fancy. In reality, though, this dessert might be easier to make than s’mores. It’s peach cobbler. It’s so good. And it’s so amazingly simple to make.
I learned how to bake this dessert in a Dutch Oven. But I don’t own a Dutch Oven. I might have to break down and buy one at some point, but that’s not in the plan any time in the near future. But I still need this peach cobbler in my life. Fortunately, there’s not much to change in order to be able to fix this at home. You just need to use a baking dish instead of a Dutch Oven. I used a 9×9 pan for this recipe. And you can use an oven instead of coals from a campfire.
You’ll be amazed at how easy this recipe is. But don’t tell anyone. Just let everyone think you’ve been slaving in the kitchen all day long. In addition to how easy and tasty it is, it’s also highly adaptable. In addition to peach cobbler, I’ve used a variation of this recipe to make apple cobbler, blueberry cobbler, and cherry cobbler. You simply change the cans of fruit and the canned pie filling and you’re all set!
Here’s how you make this Amazingly Simple Peach Cobbler:
1 box of yellow cake mix
1 stick of butter
1 29 oz. can of sliced peaches
1 20 oz. can of peach pie filling
You’re welcome to make your own pie filling if you’d like. But we’re keeping this recipe simple. So you’re going to have to try that out on your own if you’re feeling adventurous. You can also add more cans of peaches if you’d like.
Optional: Vanilla ice cream. I mean, it’s really not optional if you’re at home. You really should have this with vanilla ice cream. It’s a little tougher to do when you’re camping, though. So we’ll just say it’s optional.
What to do:
- Preheat oven to 375 degrees.
- Drain sliced peaches. When we were camping, we would set the syrup to the side and use it in our drink mix and called it “bug juice.”
- In a 9×9 pan, mix peach pie filling and drained sliced peaches.
- Sprinkle dry cake mix over the mixed fruit.
- Cover the dry cake mix with pats of butter. One stick of butter should cover the entire dessert.It should look like this:
- Bake at 375 degrees for approximately 45 minutes until golden brown. The time is really an estimate. You bake it until it’s done. You’ll know it’s done because it’ll look something like this:
Serve warm with a scoop or two of ice cream.
It’s really that simple.