Dutch Oven Peach Cobbler

by Betsy Edwards | Aug 31, 2019 | Dessert, Large Group Cooking

Dutch Oven Peach Cobbler

What better camping dessert for a crowd than Dutch Oven Peach Cobbler?

I admit it, my definition of camping runs far more to this ‘glamp-ing’ version, including air-conditioned cabins and no bugs. But one of the hallmarks of a great meal is a sense of time and place. So, since I’m cooking 2 dinners for the Young Men and Young Women’s Camping Trip, I figured there better be a Dutch Oven involved in there somewhere.

Our home is only 15 minutes away from the campground at the lake, and having cheated on many of the other components of the menu, I figured we needed some authentic campfire cooking for the dessert. (And by ‘cheated’ I mean I prepared and cooked the other components in a clean, air-conditioned gourmet kitchen. Where else?)

Fantastic Camping Dessert for a Crowd

This Dutch Oven Peach Cobbler includes some elements of “Dump Cake”, but is a whole lot better. I wouldn’t hesitate to serve this dessert (baked in a civilized oven for heaven’s sake) at a company dinner. It’s that good.

I’ve included instructions on how to light a chimney starter since when I delegated that to several of the youth, I discovered they’d never learned how. And despite my avoidance of most things ‘camping’, it’s still an important skill to have. You’ll also notice the recipe calls for 1 and ½ boxes of cake mix. You can get by with 1 but 1½ is just right and that actually gives you an excuse to double the recipe (using 3 boxes of cake mix) and make 2 cobblers! Trust me, nothing will go to waste. Each cobbler easily serves 30 with 1 scoop of ice cream.

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Dutch Oven Peach Cobbler

What better camping dessert for a crowd than Dutch Oven Peach Cobbler?

Fantastic Camping Dessert for a Crowd

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5 from 4 votes

Dutch Oven Peach Cobbler for a Crowd

Prep Time

10 mins

Cook Time

1 hr

This Dutch Oven Peach Cobbler is a wonderfully easy camping dessert recipe for a crowd. Be prepared for requests for seconds!

Course: Dessert

Cuisine: American, Cooking for a Crowd

Keyword: Campfire Desserts, Camping Desserts, Cobblers, Dutch Oven Desserts,, Peach Desserts, Scout Camp Desserts

Servings: 30 people

Author: Betsy Edwards

Ingredients

6 peaches peeled and sliced (3 cups)
Cooking spray
1 cup brown sugar - divided
1 cup butter - divided
2 (29 ounce) cans sliced peaches - 1 drained, 1 not drained
1 1/2 (18.25 ounce) packages white cake mix
1 (8 ounce) package cream cheese room temperature
1 gallon ice cream (serves 30 scoops)

Special Equipment

Chimney Starter
Newspaper & matches
Charcoal Briquettes
12-14 inch Dutch Oven (I use 6 quart, 10 quart is fine too)
Dutch Oven Lid lifter
Small mixing bowl
5 pounds Dry Ice
Ice
Small cooler
Ice Cream Scoop
Serving Spoon

Instructions

Up to 1 day in advance, peel the peaches, chop into 1-inch size pieces and mix with ½ cup brown sugar. Refrigerate if not using immediately.
Up to 5 hours before serving, place the ice cream in a small cooler and place the dry ice on top of the ice cream. Fill additional space with ice so that the dry ice remains on top of the ice cream.
Starting 2 hours before serving: Place chimney starter on a flame proof surface, stuff the bottom chamber with lightly wadded paper and fill the top chamber with charcoal briquettes for cooking (the recipe only calls for 20, but you’ll want extras just in case.) Light paper with a match. Once paper catches fire, let chimney starter sit for 20 – 25 minutes until charcoal briquettes are gray/white hot.
While the coals are heating, prepare the cobbler. Wipe out the Dutch Oven and spray the inside lightly with cooking oil spray.
Create the cobbler base layer by placing 1/2 cup butter in the Dutch Oven and suspending it over the chimney starter to melt the butter. Add ½ cup brown sugar the prepared peaches, one drained can of peaches and one un-drained can of peaches. Stir to coat the peaches in the brown sugar and evenly distribute. Set aside.
Place 1 ½ boxes of the cake mix and cream cheese in the mixing bowl. Using a knife and fork, cut the cream cheese into the cake mix until the mixture is crumbly with marble-size chunks (like making pie dough).
Pour the cake mixture over the peaches. Dot the remaining 1/2 cup butter over the cake mixture. Place the lid on top of the Dutch Oven and place the Dutch Oven on a fire-proof surface.
Once the coals are white, place 8 hot coals under the Dutch Oven and 12 on top of the Dutch Oven.
Bake for 1 hour, checking at 30 and 45 minutes (depending on the stage of your charcoal, the cooking time can vary). Cobbler is done when a knife or fork inserted in the cake topping comes out without wet batter and no raw white cake mix is visible.
Serve with vanilla ice cream.

Family Size

5 from 4 votes

Easy Peach Cobbler - Family Size

Prep Time

10 mins

Cook Time

40 mins

Easy peach cobbler is the perfect summer dessert. Savor the flavors of summer with peaches bubbling away with butter and spices. The crunchy, buttery cobbler topping can made in a snap and the fresh peaches can be omitted if not available.

Course: Dessert

Cuisine: American

Keyword: Easy Dessert, Easy Peach Cobber, Summer Dessart

Servings: 10 servings

Author: Betsy Edwards

Ingredients

3 peaches , peeled and cut into 1 inch chunks
1 cup brown sugar , divided
1 cup butter , divided
1 (29 ounce) can peaches
1 (18.25) box white cake mix
6 ounces cream cheese , room temperature
1 pint ice cream

Instructions

Up to 1 day in advance, peel the peaches, chop into I inch size pieces and mix with ½ cup brown sugar. Refrigerate if not making recipe now.
Pre-heat oven to 375 degrees.
Melt 1/2 cup butter in a 9 x 13 baking dish
Add ½ cup brown sugar, the prepared peaches and one can of peaches. Stir to coat the peaches in the brown sugar and evenly distribute. Set aside.
Place cake mix and cream cheese in a mixing bowl. Using a knife and fork, cut the cream cheese into the cake mix until the mixture is crumbly with marble-size chunks (like making pie dough).
Pour the cake mixture over the peaches. Dot the remaining 1/2 cup butter over the cake mixture.
Bake at 375° for 40 to 45 minutes or until golden brown.
Cobbler is done when a knife or fork inserted in the cake topping comes out without wet batter and no raw white cake mix is visible.
Serve warm with vanilla ice cream.

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These fluffy mini cinnamon rolls slathered with cream cheese frosting are perfect for the upcoming holidays, brunches or pot lucks! They’re gooey bite-size pieces of perfection!

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Crunchy Gooey S’mors Bars

by Betsy Edwards | Nov 19, 2018 | Dessert

Crunchy Gooey Campfire S’mores Bars

It’s campfire time of year again. And in celebration of that, we need a S’mores Bars for a Crowd recipe and a family size s’mores bar recipe for our hungry kids at home.

Our church was planning on holding a campout recently and I was seriously contemplating breaking my staunch camping rule (DON’T) in favor of getting to cook for large groups of hungry teens. Fortunately, the forecast called for rain and the campout was cancelled, so I was delighted I wouldn’t be camping and bummed I wouldn’t be cooking for a crowd (says no one ever – except me!) But I couldn’t get the S’mores Bar idea out of my mind – so here you go.

You’ll Love this easy, delicious recipe!

If you’re looking for an easy treat for family get-togethers, school activities, backyard barbecues, block parties, and bake sales, the S’mores Bars for a Crowd Recipe will quickly become one of your all-time favorites. It combines everything you love about fire roasted s’mores — crunchy graham crackers, golden-crispy gooey marshmallows, and creamy chocolate in an easy to make bar that holds together well for serving a crowd.

It’s simple to pull together with a few simple ingredients.

It comes together in no time

Start by crushing the graham crackers in a food processor, pulsing until they have a texture like the picture below. I tried crushing them with a rolling pin while they were in a baggie, and you can do that too if you don’t have a food processor – but if you DO have a food processor, use it – it’s easier and the texture is better. I tried several different versions of graham crackers. I like the Nabisco Grahams better. They have more flavor than the other 2 brands I tried.

Then simply place the sugar and butter in a mixer fitted with the paddle attachment or use an electric hand mixer and beat on high speed until they look like this.

Add the egg and vanilla to the butter sugar mixture and beat on low speed until incorporated. Then add the graham cracker crumbs, flour, baking powder and salt and beat until just combined. Next set aside 1/3 of the graham cracker mixture to be topping on the bars and dump the remaining mixture into the prepared pan.

Gently press the remaining mixture evenly and firmly into the prepared pan.

You can substitute chocolate chips for the coarsely chopped chocolate bar, although I like the uneven chunky-ness of the coarse chopped chocolate bar. Chop the chocolate into varying size pieces like so.

To make it easier to spread, microwave the marshmallow cream for about 15 seconds then spread the cream evenly over the graham cracker crust. Next sprinkle with the chocolate chips and/or chunks of chocolate.

Finally, sprinkle the bars with the reserved crust mixture and the mini marshmallows and you’re ready to pop it in the oven.

Now just bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes and you’re rewarded with this.

Trust me, it won’t last long.

Welcome to Aloha Dreams!

I'm so glad you dropped by. I'm Betsy. Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200. So next opportunity you get to cook for a large group - Say 'Yes!' Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise? Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Search

Pin for Later

Or Make Now

Family Size

Family Size S'mores Bars

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

These S'mores bars have all the ease of a classic bar, paired with more of everything you love in a classic campfire treat. They come together quickly and easily.

Course: Dessert

Cuisine: American

Servings: 16 bars

Author: Betsy Edwards

Ingredients

For the crust:

cooking spray
2/3 cup granulated sugar
8 tablespoons unsalted butter , (1 stick) - at room temperature
1 large egg
1 teaspoon vanilla extract
2 2/3 cups graham cracker crumbs (this is typically 2 1/2 packages of crackers in a 4 package box)
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the filling:

7 ounces marshmallow cream
1 cup semi-sweet chocolate , coarsely chopped
1 1/2 cups mini marshmallows

Instructions

Arrange a rack in the middle of the oven and preheat oven to 350°F.
Coat a 9x13-inch baking pan with cooking spray and set aside.
Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, you can use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 3 minutes. Add the egg and vanilla and beat on low speed until incorporated. While still on low speed, add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.
Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
Put the marshmallow cream in a microwave safe bowl and microwave for about 15 seconds. Spread the marshmallow cream evenly over the graham cracker crust. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture.
Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 16 bars for serving.

MAKE AHEAD NOTE:

Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.

Large Group

S'mores Bars for a Crowd

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

This crust makes these easy to cut in squares. They will hold together very sell for serving to a crowd. Items cooked on a half sheet can be sliced into 4 rows by 6 rows to yield 24 servings. I generally go for the 24 portions if I’m cooking for groups of 150 or less.

Course: Dessert

Cuisine: American, Cooking for a Crowd

Servings: 24 bars

Author: Betsy Edwards

Ingredients

For the crust:

cooking spray
1 1/3 cup granulated sugar
16 tablespoons unsalted butter , at room temperature (2 sticks)
2 large eggs
2 teaspoons vanilla extract
5 1/3 cups graham cracker crumbs  (this is 1 box plus 1 additional package)
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

For the topping:

1 (13 ounce) jar marshmallow cream
2 cups semi-sweet chocolate chips or semi-sweet chocolate , coarsely chopped
1 (10.5 ounce) bag mini marshmallows

Instructions

Place rack in the middle of the oven and pre-heat oven to 350°F.
Coat a 13 x 18 half sheet baking pan with cooking spray; set aside.
Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 2 minutes. Scrape down the sides, add the eggs and vanilla and beat on low speed until incorporated.
Once incorporated, set the mixer to low speed and add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.
Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Using your hands, press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
Put the marshmallow cream in a microwave safe bowl and microwave for about 20 seconds. Spread the marshmallow cream in a thin layer evenly over the graham cracker crust. If the crust begins to pull up, patch it with some of the reserved gram cracker mixture and re-microwave the marshmallow cream another 15 seconds to make it easier to spread.
Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture and the remaining chocolate.
Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 24 bars for serving.