This peach cobbler is super easy, quick, and can be made in your oven or out camping. It's flavor, ease, and minimal dishes make it the best peach cobbler recipe.
Preheat oven to 350 degrees, or prepare coals in firepit. Spray dutch oven or cast iron skillet with cooking spray. Dump two 29 oz cans of peaches (with 1/2 of the total juice drained) into skillet. Sprinkle (2T) brown sugar and (1 t) cinnamon evenly over peaches. (there will still be a lot of juice in pan, but the juice will be absorbed by the cake mix).
Sprinkle 1 box dry yellow cake mix over peaches. Spread out evenly. Thinly slice (1/2 stick) butter, and distribute butter slices on top of cake mix. Cover if cooking over fire, can bake without a lid (that's what I do). Cook for 60 minutes, or up to 90 depending on campfire temperature. Top should be golden brown and peach juices bubbly.
Remove and serve immediately. Serve with vanilla ice cream or whipped cream if desired.
Don't toss that leftover peach juice. Use it in smoothies, add it to plain or vanilla yogurt, top ice cream with it, or use a bit of it to sweeten stir-frys.