Lazy Peach Cobbler in a Camp Dutch Oven (Lodge Recipe)

A freshly baked peach cobbler in a cozy kitchen with flowers and utensils.

Written by

Outdoor Cooking King

in

This is the Lazy Peach Cobbler published by Lodge Cast Iron, the cookware maker: the Lazy Peach Cobbler recipe on lodgecastiron.com. Lodge rates it Beginner level, says it serves 8, and reports that it has heard of scouts baking this same lazy cobbler in a cast iron Dutch oven over the fire. The “lazy” part is the method: canned fruit, dry cake mix and butter go in as layers, with no batter to mix.

Ingredients

Lodge lists prep at 5 to 10 minutes and cooking at 45 minutes.

  • 2 cans (30 ounces each) sliced peaches in syrup (each roughly 850 g; metric conversion is ours)
  • 1 package white or yellow cake mix (Lodge gives no package size)
  • 1/2 stick butter (half a US stick, about 57 g; our conversion)
  • Ground cinnamon, to taste
  • Cream, ice cream or whipped cream to serve, if desired

You also need a 12-inch camp Dutch oven (about 30 cm), a supply of charcoal briquettes, and a way to light them.

Method

  1. Set the 12-inch camp Dutch oven over 15 hot charcoal briquettes.
  2. Pour in the contents of both cans of peaches, syrup included.
  3. Spread the dry cake mix evenly over the peaches.
  4. Sprinkle cinnamon over the top to taste.
  5. Cut the butter into equal slices and lay them over the cake mix.
  6. Put the lid on and place 10 hot briquettes on top in a checkerboard pattern.
  7. Bake for about 45 minutes, or until done.
  8. Spoon into bowls and add cream, ice cream or whipped cream if you like.

Managing the Coals

Lodge’s separate guide to using coals with a camp Dutch oven adds detail that applies here:

  • Light briquettes 15 to 20 minutes before you need them.
  • Place the bottom coals in a circle at least 1/2 inch (about 1.3 cm) inside the oven’s edge, and use a checkerboard pattern on the lid.
  • Do not bunch the coals, because that can create hot spots that burn food or damage the oven. To counter hot spots, lift and rotate the oven a quarter turn every 10 to 15 minutes, then turn the lid a quarter turn the opposite way.
  • Check the food now and then to make sure it is not burning, cooking too fast or cooking too slowly, and be careful lifting the lid so ashes do not fall in. If needed, add or remove coals in proportion on the top and bottom.

Note that the 15-under and 10-on-top counts in the method are Lodge’s figures for this specific recipe in a 12-inch oven, not a general rule for every dish or oven size.

Food Safety and Fire Safety

  • Cake mix is raw flour. The FDA lists cake mix among raw flour products tied to illness outbreaks, and says to follow the package directions on baking mixes and never eat baking mix before it is cooked. Since this recipe uses the mix dry, bake it until it is fully cooked as Lodge directs, and keep the dry mix away from ready-to-eat food while you work.
  • Leftovers. The FDA advises refrigerating perishable food within 2 hours of cooking, or within 1 hour if it is above 90°F (32°C) outside.
  • Check local fire restrictions. If you are cooking at a campground or on public land, the National Park Service says each park sets its own rules on where and when fires are allowed, and that burn bans may be in force in dry or windy weather. Smokey Bear likewise advises checking for fire restrictions in your area before lighting a fire. This article cannot say whether charcoal cooking is covered by the rules where you are, so ask the campground or land agency.
  • Hot coals stay hot. The NPS warns that whitish or gray coals can hold heat for hours and flare up in gusty wind. Never leave them unattended, keep water nearby, and follow Smokey Bear’s drown, stir, drown, feel method to put them out completely.

Dietary Note

This recipe is not labeled vegetarian or vegan. It contains butter, and the suggested cream or ice cream is dairy. Cake mix ingredients differ between products and Lodge does not name a brand, so check the label on the mix you buy.

Keep reading

Sources

More posts