Outdoors

3 Dutch Oven Desserts You Can’t Live Without

One of the most challenging parts of planning for a camping trip is figuring out food that you’re going to pack and eat. It can be frustrating finding foods that travel well—and many times desserts get completely forgotten.

This is a huge mistake, because there are so many delicious desserts besides the go-to s’mores. All you need are a few simple ingredients and a Dutch Oven!

Dutch Ovens are durable enough to be used on a fire, similarly to using your oven. If you can make a dessert in the oven, it is likely that you can finagle it to work on the fire as well. The big challenge is finding a recipe that is simple enough to make without a kitchen and with easily packable ingredients. 

Here are three of my absolute favorite Dutch oven dessert recipes that will make you want to live at your campsite forever:

Peanut Butter S’mores Dip

What I love about this is that you can make a huge batch all at once. Everyone loves s’mores, but sometimes it can be a pain to make one marshmallow at a time. With this recipe, you can make a huge pot, everyone can eat at the same time, and no one is fighting over sticks or the perfect toasting spot. These are huge bonuses if you have any sibling rivalry in your family. 

And this literally takes 20 minutes to make from start to finish! My lazy secret to this recipe is to buy the graham crackers already crumbed. It cuts down on prep time and is just so convenient when you don’t have a kitchen to work with. 

Prep Time: 5 minutes // Cook Time: 15 minutes // Servings: 10

Ingredients

  • Package of crushed graham cracker crumbs
  • 1/2 cup butter
  • 1 can sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 cup peanut butter chips
  • 2 cups miniature marshmallows 

Instructions

  1. Prepare campfire by using 18 charcoal briquettes. 
  2. Combine cracker crumbs and room temperature butter in a sealable plastic bag and massage together until combined. Press into the bottom of the Dutch oven. Pour milk over crust, sprinkle chips, and top with marshmallows. 
  3. Cover Dutch oven. When briquettes turn white, place oven on 1/3 of them. Using long handled tongs place the remaining briquettes to cover the oven. 
  4. Cook for 15 minutes or until marshmallows begin to melt. 

Peach Cobbler

Peach cobbler is a Dutch oven favorite! There are a lot of peach cobbler recipes out there for Dutch ovens, and believe me, I’ve tried them all. My favorite addition is a pinch of nutmeg, which just gives it a more interesting flavor. I also include a bit more butter than other recipes, which gives the crust an amazing crispy and salty texture. 

And I know that cooler real estate is pretty expensive stuff, but it is worth it to bring your half and half in the cooler for this recipe. It helps bring some mildness to all the sweet flavors. 

Prep Time: 5 minutes // Cook Time: 45 minutes // Servings: 8

Ingredients

  • 2 (30 oz.) cans sliced peaches in syrup
  • 1 package white cake mix
  • 1/4 teaspoon cinnamon
  • 1 pinch nutmeg
  • 1/2 cup butter
  • Half and half 

Instructions

  1. Prepare campfire by using 18 charcoal briquettes. 
  2. Pour peaches with syrup in oven. Cover with dry cake mix. Sprinkle cinnamon and nutmeg on top. 
  3. Cut butter into 1/2 tablespoon pieces and arrange on top. 
  4. Cover Dutch oven. When briquettes turn white, place oven on 1/3 of them. Using long handled tongs place the remaining briquettes to cover the oven. 
  5. Bake for 45 minutes or until done. It should be slightly gooey. 
  6. Spoon into bowls and add half and half on top. 

Strawberry Rhubarb Crisp

Some of my favorite fruit combinations are strawberry and rhubarb. It’s honestly surprising that these fruits are not more popular. When they are cooked with sugar, they have the perfect balance of sweet and tart. If you are someone who does campfire cooking often, this is definitely a recipe you will want to try. 

This recipe may look a bit daunting because of all the ingredients, but the trick is to cut the fruit ahead of time and combine at least the dry ingredients from the filling and the topping into individual bags. This way you literally just have to add wet ingredients and dump everything in the oven. What could be easier?

Prep Time: 5 minutes // Cook Time: 45 minutes // Servings: 8

Ingredients

Filling:

  • 2 1/2 cups rhubarb in 1/2 inch slices
  • 2 1/2 cups strawberries sliced
  • Zest of an orange
  • 1/2 cup sugar
  • 1/4 cup cornstarch

Topping:

  • 2 1/4 cups biscuit mix
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/2 cup milk

Instructions

  1. Prepare campfire by using 18 charcoal briquettes. 
  2. Combine filling ingredients in a sealable plastic bag and shake to combine. Place mixture in bottom of Dutch oven.
  3. Combine topping ingredients in sealable plastic bag. Cut corner of the bag and squeeze dollops onto the top of the filling. 
  4. Cover Dutch oven. When briquettes turn white, place oven on 1/3 of them. Using long handled tongs place the remaining briquettes to cover the oven. 
  5. Bake for 45 minutes or until done or until the top is lightly brown and  crispy.

The Easiest of Easy Desserts

The beauty of Dutch Oven desserts is how simple they can be. When you are out camping, you can get bored of the same things pretty fast, but a dutch oven dessert can make you feel right at home even when you are miles away. 

These recipes are very versatile! If you don’t like peanut butter, try white, butterscotch, or caramel chips in your s’mores dip. If you don’t love peaches, try using canned apple pie filling or cherry pie filling. If strawberry rhubarb isn’t your jam, use apples or any number of other fruits. 

And if you want to try any of these recipes, but you’re not able to get away to a campsite, you can use your oven at home! Just set it to 350 degrees and bake in your Dutch oven the same as directed. 


Have you cooked in a Dutch Oven while camping? Share your recipes below!

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