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Dutch Oven Peach Cobbler

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 45 minutes

Servings: 6 to 8



  • ground cinnamon
  • 1/3 cup sugar
  • 2 3/4 cups baking mix, divided
  • 2 (16-oz) cans sliced peaches in heavy or light syrup or in fruit juice
  • 1 pint fresh blueberries


  • 2 1/4 cups baking mix
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup milk
  • cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)



Spray a Dutch oven with vegetable oil cooking spray. Preheat oven to 350 °F.

Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), 1/2 cup baking mix, 1/3 cup sugar and a sprinkling of cinnamon. Place this mixture into the Dutch oven.


Combine 2 1/4 cups baking mix, 1/4 cup sugar, butter and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.

Place the Dutch oven into the preheated oven for 30-45 minutes, or until the top is golden brown and crusty.

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