- 1 quart jarred peaches or equivalent plus juice
- 1 tsp cinnamon or more to taste
- 1 yellow cake mix
- 1–2 cups lemon-lime soda
- 1/2 cup real butter, not margarine
- cool whip or whipped cream
- Prepare your dutch oven like normal. Prepare 24-30 charcoal briquettes.
- Pour the peaches and juice on the bottom. Sprinkle cinnamon on top. You can add brown sugar at this point if you want to make it more sweet, but we usually leave it out.
- Take the dry yellow cake mix and sprinkle it on top of the peaches. Pour the soda on top of the cake mix. You’ll add just enough so that the cake mix is clumpy.
- Place 1/4″ thick slices of butter on top of the cake mix. Scatter it evenly across the top.
- Place the lid on top. Place 8-10 hot charcoal briquettes on the bottom of the dutch oven and the remaining 16-20 on top of the lid.
- Let the cobbler cook for about 30 minutes. Check each 15 minutes and rotate the lid a quarter turn so that the cobbler cooks evenly. It’s done when the cake is a light golden brown.