Summer is here and peaches are in season! The best way to celebrate is by doing this heavenly Dutch oven peach shoemaker for dessert on your next camping trip!
It’s not really summer until we’ve got the first peach of the season. Every year we eagerly await their arrival at our local farmers market and grocery store. Once they come in, we are so excited that we go all-in and buy a ton of them!
One of our favorite things to do with this seasonal abundance of peaches is to make Dutch oven peach shoemaker!! Soft and sweet peaches topped with a buttery, crumbly, golden brown crust – what not to like? It’s super easy to make, especially on a campsite, and it’s just so spectacular dessert to share with family and friends around the campfire.
So if you have a Dutch oven and a camping trip in line this summer, this is your calling! It’s time to make Dutch Oven Peach Cobbler.
Peach: We recommend yellow peaches, but go with what looks ripe. You can also replace with nectarines if needed.
Butter: The easiest way to integrate the butter is by melting it. Just place it in a small metal bowl over the campfire until it is melted but not bubbling. Want to make this recipe vegan? Use Earth Balance vegan butter sticks. We have used it!
Flour: We used plain old universal flour for this recipe. Be sure to either weigh the flour out at home or scoop it lightly. It is very easy to compress flour which can really through the conditions of.
Sugar: White sugar is most easily mixed with the melted butter.
Baking soda: Use aluminum-free baking powder. There is always a strange metallic taste to everything baked with baking soda containing aluminum. We’re fans of both Bob’s Red Mill and Rumford.
Salt: Critical ingredient that really helps balance the sweetness of this dessert.
Dutch oven: The most important piece of equipment for this Dutch Oven Peach Cobbler is of course a Dutch Oven. We used one 10 ”4 liter Dutch oven for this recipe. If you are new to Dutch oven cooking over a campfire, you should definitely check out ours Dutch oven 101 Article.
Lid lifts: It is super useful to be able to turn the Dutch oven lid to ensure that everything is heated evenly. We own this 4-in-1 lid lifter from the Lodge.
Parchment paper: Lined with your Dutch oven parchment paper!! Not only will this allow you to easily lift the entire peach coupler out for serving, but it will ensure that you do not spend the rest of the evening trying to remove caramelized sugar from the bottom of your Dutch oven. Give yourself an easy cleanup as a gift!
Tips and tricks
- Measure and mix the dry ingredients at home. There is no need to bring a whole bag of flour to the campsite!
- Melt the butter by placing it in a metal bowl near the fire. Cover with aluminum foil to prevent the fire from kicking ash into it.
- Line your Dutch oven with parchment paper! Do not mess with this. It makes cleaning up so much easier, plus caramelized sugar is virtually impossible to get from cast iron. Trust us.
- You do not have to peel your peaches unless you want to. If you want peeled peaches, it might be a task best done at home. You can cut, peel and freeze your peaches in a resealable container and then transport them out with you in your cooler.
- Feel free to take a look and see how the top comes to. The boundary between golden brown and slightly charred is one that is best not crossed.
- If you have a hard time getting the top to brown, do not be afraid to add some more charcoal to the top towards the end if you need to. Coal counting is a good starting point, but is by no means the last when it comes to dutch oven cooking. Adjust your heat at your own discretion.
How to make Dutch peach cooker – step by step
As with all Dutch oven recipes, the first step is to get your campfire going (if you use embers) or turn on the coals (if you use charcoal). Once the fire has subsided a bit (and is not kicking sparks), place your butter in a nearby metal bowl to melt.
Line the inside of your Dutch oven with parchment paper. We like to cut a circle that is about 2 ”larger in diameter than the bottom, so that it comes up a little on the sides.
You can now start cutting up your peaches. We let the skins sit because they are edible, we do not bother them and there is no need to work extra. How you cut your peaches is up to you. You can try to get slices (if the pit comes out easily) or just shave the edges off and cut everything into cubes (if the pit is really attached). Ideally, you want the peach pieces to fit on a fork.
When all your peaches are sliced and / or diced, you can transfer them to the Dutch oven. Spread them evenly and then sprinkle with 2 tablespoons sugar.
In a separate bowl, start mixing your dry ingredients: flour, sugar, baking soda and salt. Now pour in your melted butter. Use a fork to mix thoroughly until you reach a soft, crumbly consistency.
Spread the crumbling topping over the peaches in the Dutch oven. You will want a few bare spots to let the peaches get through, but otherwise try to get an even coverage.
Put the lid on the Dutch oven and it’s time to transfer it to the fire. Ideally, you want to bake this shoemaker at 350 F. But as with all Dutch oven cooking, it’s hard to be exact. For our 10 ”Dutch oven, we used a total of 21 coals, with 14 at the top and 7 at the bottom.
The baking time should be between 20-30 minutes, but you will be able to smell when the top starts to brown. If in doubt, there is no harm in using your lid lifter and checking. Maybe you want to add some more charcoal, maybe you want to turn the lid to move a hot spot. The shoemaker is done when the top is golden brown and the peach filling is soft and bubbles lightly.
Although we love peaches with vanilla ice cream at home, it is almost impossible to keep ice frozen while we camp, so we opt for whipped cream instead.
- 6-8 ripe peaches
- 2 tablespoons sugar
- ½ cup butter,, melted
- 1 cup flour,, 120 g
- ½ cup sugar,, 60 g
- 1 teaspoonful baking soda
- ½ teaspoonful salt
- whipped cream,, optional
Avoid getting your screen dark
Start your campfire so you have embers to work with, or light your charcoal briquettes. Line the Dutch oven with a round of baking paper.
Place the butter in an enamel or metal bowl and place it near the campfire to melt.
Cut the peaches into mouth-sized pieces. Put them in the lined Dutch oven and sprinkle with 2 tablespoons sugar.
Mix flour, remaining sugar, baking powder and salt in a bowl.
Once the butter is melted, pour it into the dry ingredients. Use a fork to mix thoroughly until you reach a soft, crumbly consistency.
Spread the crumbling topping over the peaches in the Dutch oven. Cover with lid.
Transfer the Dutch oven to the fire ring. Place 7 coals under the oven in a circle and place 14 coals on the lid to create ~ 350F heat. Bake for 20-30 minutes until the filling bubbles and the topping is golden. You may need to add charcoal if they start to cool.
Remove from the heat and serve with whipped cream!
To do this in an oven: The recipe remains the same. If you use an enamelled Dutch oven or glass dish, you can simply grease it with a little butter instead of lining it with parchment. Bake at 350F for about 30 minutes until the filling bubbles and the topping is golden.
Serving: 6portions | Calories: 355kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g
* Nutrition is an estimate based on information from a third party nutrition calculator