Dutch Oven Peach Cobbler with Butter Pecan Ice Cream

Serving up hot peach cobbler into a bowl with a wooden spoon.

A Taste of Wild - Gulf Coast

Jon and Aubrey head south to the Gulf Coast to discover the hot, humid bayou country, explore the deep and diverse flavors of Cajun and Creole cooking and share their favorite eats along the way.

Dutch Oven Peach Cobbler with Butter Pecan Ice Cream

“Now, what in the world are you up to?” I ask Jon. He looks up from the fire pit with a mischievous grin.

“Oh, you’ll see.”

He retrieves the Dutch oven from its bed of coals and then places it on the picnic table. Then he opens the lid, and it smells amazing. “Darlin’.  It’s time for peach cobbler,” he says. 

We scoop some fresh butter pecan ice cream on top and watch it melt. This trip just keeps getting better!

Peaches and the south go hand in hand. So as you’re browsing this recipe, you might say to yourself, “Canned peaches? What kind of sacrilege is this?” Allow us to explain. 

Southern peaches are the absolute epitome of stone fruits, ripening in the glow of Louisiana sunsets from mid-June to the end of September. But just because peaches flourish in southern summers, it doesn’t follow that everyone has access to such high-quality produce year-round. And we wouldn’t want that to stop anyone from enjoying this cobbler. 

So if you find yourself amid a July peach harvest in bayou territory, do yourself a favor and buy a bushel. You won’t regret it. But for the rest of us, during the rest of the year, canned peaches are the next best thing. They’re preserved at the peak of their freshness and flavor, available from coast to coast, and provide consistent and reliable volume, texture and intensity each time you make this recipe. 

The topping that goes over this gooey, sticky, sweet concoction is a cobbler in the southern tradition. It’s more of a cakey topping than midwestern or New England cobblers, which are often topped with a coarse crumb of sugar, flour and eggs that crisp up in the oven. 

Following in that southern tradition, the only proper way to serve Peach Cobbler is with a healthy scoop or two of ice cream. We recommend butter pecan here, since pecans are so prevalent in the south. But it also pairs gorgeously with a high quality vanilla or anything with a hint of cinnamon woven through. 

Serve the cobbler warm and let the ice cream melt ever so slightly into all the cracks. (We never make it past “ever so slightly” before digging in.) 

Dutch Oven Peach Cobbler with Butter Pecan Ice Cream

Dutch Oven Peach Cobbler with Butter Pecan Ice Cream

Yield: 12 servings
Prep: 15 minutes Cooking: 30 minutes

Filling ingredients

  • 2 cans sliced peaches in juice
  • ½ cup light brown sugar
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Topping ingredients

  • 2 cups all-purpose flour
  • 1 cup light brown sugar 
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ½ cup cold butter, grated

Store bought butter pecan ice cream to serve

Cooking Tools

Method

  1. In a dutch oven, combine peaches, brown sugar, water, cinnamon and all-purpose flour. Break peaches into smaller pieces if desired.
  2. To make the cake topping, combine flour, brown sugar, baking powder, salt and grated butter. Toss to coat the pieces of butter with the dry ingredients.
  3. Add in buttermilk and mix batter with spatula until just combined. Taking the dutch oven off the fire, place batter onto the peaches in large drops. Then drop batter in between to fill in any empty spaces. It should be distributed, but don’t let the batter dissolve into the peach mixture.   
  4. Cover with lid and place on coals for 30 minutes until the topping is cooked and golden brown and the peach mixture is hot and bubbling. 
  5. Serve warm with butter pecan ice cream in a bowl. 

Jon and Aubrey used the dutch oven and cutting board from Camp Chef, a brand THOR recommends for easy campground cooking.