Camping season has arrived to Rock Hill and with it, the need for some excellent camp food. One of the big challenges for any camp cook is managing supplies. Everyone wants good food, but lugging a fully stocked kitchen to a campsite just isn’t feasible. That’s why so many smart camp cooks have learned to use camp shortcuts. One of the best shortcuts that we know of it using Coca-Cola products when we’re assembling a recipe.
Simply adding a can of Sprite to some cake mix and some canned fruit results in a delicious, crowd-pleasing cobbler. Check out the recipe below for all the tips to make your own Easy Dutch Oven Peach Cobbler.
- 1 box yellow cake mix
- 3 15 oz. cans of sliced peaches
- 12 oz. can of Sprite
What You Will Need
- Heavy duty aluminum foil
- A mixing spoon
- A dutch oven
- Hot coals
How to Make a Dutch Oven Peach Cobbler
Start Your Charcoal Early
Get the charcoal going well before you’re ready to make the cobbler. When the coals are almost ready, start making the cobbler.
Use a Liner
The only thing harder than cooking in camp is cleaning up. Using a liner in your dutch oven will drastically cut down on your clean up efforts. Use a wide, heavy-duty aluminum foil to line the inside of the dutch oven. Carefully press the foil all the way to the edges and into the bottom corners. Take care not to tear or puncture the foil.
Drain the liquid from the peaches. Too much of the canned juice will make the cobbler both too runny and too sweet. You want just the sliced peaches.
Mix Dry and Wet
One of the nicest things about this recipe is the ease with which everything comes together. No need for a mixing bowl here. Assemble all the pieces directly in the lined dutch oven.
Start with the cake mix, then add the Sprite. Mix gently, but completely. You might have a few small lumps, but otherwise you want all the dry mix incorporated.
Any kind of drained canned fruit will work, but peaches seem to be a perennial favorite. Add the drained fruit to the cake mix and Sprite, once again mixing well.
Bake the Cobbler
Put the lid on the dutch oven and place the appropriate number of coals above and below. You’re shooting for a temperature equivalent to 350º F, so use 18 for the top and 9 for the bottom (if you’re using a 12” dutch oven).
Bake for approximately 30 minutes. Remove the dutch oven from the coals and allow to rest for 10 minutes or so before serving.