In honor of National Peach Cobbler Day on Saturday (April 13), we thought it might be a good idea to share one of our favorite recipes, mostly because you can cook it on a campfire.

How cool is that?

Of course, this particular Campfire Cobbler recipe, borrowed from our friends at, includes much more than just peaches. As any good Southern cook knows, a cobbler can be a dish that includes a multitude of fruits, and this one is no different! From raspberries to blueberries to strawberries to, of course, peaches, this concoction is filled with springtime goodness.

And let’s not fool ourselves — haven’t you always wanted to bake some sort of cobbler using your fire pit sitting in the backyard?

Well, here’s your chance.

Campfire Cobbler


6 peaches, chopped
2 c. raspberries
1 c. blueberries
1 c. chopped strawberries
1/4 c. plus 2 tbsp. sugar, divided
2 tbsp. cornstarch
2 tsp. ground cinnamon
Pinch of kosher salt
2 1/3 c. Bisquick Mix
1/2 c. milk


In a large resealable plastic bag, combine fruit, 1/4 cup sugar, cornstarch, cinnamon and salt. Seal tightly and shake bag until fruit is evenly coated. In another large resealable plastic bag, combine Bisquick and milk. Seal and mix, kneading with your hands until completely combined.

Butter a large cast-iron skillet. Add fruit mixture and top with Bisquick topping. Sprinkle with remaining 2 tablespoons sugar. Cover with foil and cook over a campfire until biscuits are no longer doughy and fruit is warm and bubbly, 50 minutes.

Let cool 20 minutes, then serve.

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