25+ Quick and Easy 12-Inch Dutch Oven Recipes for Busy Weeknights

The 12-inch Dutch oven is a true kitchen workhorse.

Its versatility and durability make it ideal for cooking a wide range of dishes—from hearty stews and savory meats to sweet cobblers and casseroles.

Whether you’re preparing a meal for a large family, hosting a gathering, or simply enjoying a cozy dinner at home, the 12-inch Dutch oven can handle it all.

Its heavy cast-iron construction allows for even heat distribution, making it perfect for baking, braising, frying, and slow-cooking.

In this article, we’ve compiled over 25 mouthwatering 12-inch Dutch oven recipes that are sure to become staples in your kitchen.

From comfort foods to crowd-pleasers, these recipes will inspire you to make the most of your Dutch oven and create delicious meals with ease.

Whether you’re a beginner or an experienced cook, these recipes will help you unlock the full potential of your Dutch oven.

25+ Quick and Easy 12-Inch Dutch Oven Recipes for Busy Weeknights

Your 12-inch Dutch oven is the ultimate cooking companion, offering endless possibilities for creating delicious meals with minimal effort.

From savory one-pot dishes like casseroles and roasts to irresistible desserts like cobblers and cakes, this kitchen essential can handle anything you throw at it.

With these 25+ recipes, you’ll have everything you need to create mouthwatering meals for any occasion.

So, fire up your Dutch oven, get cooking, and enjoy the flavors of comfort food at its best!

Artisan Rosemary Garlic Bread

Rosemary garlic bread is a rustic loaf that embodies the perfect balance of earthy herbs and savory garlic. This bread is a showstopper with a crispy crust and fluffy interior. Ideal for pairing with soups, stews, or olive oil dipping sauce, it’s also fantastic as sandwich bread.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp sugar
• 2 ¼ tsp instant yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)

Instructions

1. In a large bowl, mix flour, salt, sugar, and yeast.
2. Add warm water and olive oil, stirring until a shaggy dough forms.
3. Knead on a floured surface for 8-10 minutes or until smooth and elastic. Incorporate garlic and rosemary.
4. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise for 1 hour or until doubled in size.
5. Preheat your oven to 450°F (232°C). Place the Dutch oven inside to heat for 30 minutes.
6. Carefully remove the Dutch oven, line with parchment paper, and place the dough inside. Cover with the lid.
7. Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes for a golden crust.
8. Cool before slicing.

This rosemary garlic bread is a testament to how simple ingredients can create a gourmet masterpiece. Whether served as a side or the main event, it’s bound to impress. Experiment by adding other herbs or cheese for a personalized twist!

Cheesy Jalapeño Cornbread

Spice up your mealtime with this cheesy jalapeño cornbread baked to perfection in a 12-inch Dutch oven. Its moist, crumbly texture combined with the heat of jalapeños and gooey cheese makes it a favorite at BBQs or potlucks.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 eggs, lightly beaten
• ¼ cup melted butter
• 1 cup shredded cheddar cheese
• 2 fresh jalapeños, diced
• Optional: 1 cup whole corn kernels

Instructions

1. Preheat your Dutch oven by placing it in a 400°F (204°C) oven or over coals for 15 minutes.
2. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix buttermilk, eggs, and melted butter. Add the wet ingredients to the dry mixture and stir until just combined.
4. Fold in cheddar cheese, jalapeños, and optional corn kernels.
5. Grease the Dutch oven or line with parchment paper, then pour in the batter.
6. Bake covered for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let it cool slightly before serving.

This cheesy jalapeño cornbread is a crowd-pleaser with a delightful kick of spice. Serve it warm with honey butter or alongside chili for a meal that bursts with flavor.

Dutch Oven Apple Cinnamon Dessert Bread

End your day on a sweet note with this Dutch oven apple cinnamon dessert bread. Packed with juicy apple chunks, warm cinnamon, and a drizzle of sweet glaze, this bread feels like a hug in every bite. It’s perfect for holidays, picnics, or simply treating yourself.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 2 cups peeled and diced apples
• Optional glaze: 1 cup powdered sugar + 2 tbsp milk

Instructions

1. Preheat your Dutch oven in a 350°F (177°C) oven or over medium coals for 15 minutes.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Cream butter and sugars until light and fluffy. Add eggs and vanilla, mixing well.
4. Gradually add the dry ingredients, alternating with buttermilk. Fold in apples.
5. Grease the Dutch oven or line with parchment paper. Pour in the batter and smooth the top.
6. Bake covered for 45-50 minutes or until a toothpick comes out clean.
7. Cool, then drizzle with optional glaze before serving.

This apple cinnamon dessert bread is a cozy treat that pairs beautifully with coffee or tea. It’s a versatile recipe—add nuts, raisins, or caramel for even more indulgence. Enjoy it fresh or toasted!

Rustic Whole Wheat Honey Bread

Rustic whole wheat honey bread combines the hearty flavor of whole grains with the subtle sweetness of honey. This nutritious and delicious loaf is perfect for breakfast, sandwiches, or as an accompaniment to your favorite soups.

Ingredients

• 3 cups whole wheat flour
• 1 ½ cups bread flour
• 2 tsp salt
• 1 ½ tsp active dry yeast
• 1 ½ cups warm water
• 3 tbsp honey
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine whole wheat flour, bread flour, salt, and yeast.
2. Add warm water, honey, and olive oil. Mix until a dough forms.
3. Knead for about 10 minutes until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.
5. Preheat your oven to 450°F (232°C). Place the Dutch oven inside to heat for 30 minutes.
6. Punch down the dough, shape it into a round loaf, and place it on parchment paper.
7. Carefully transfer the dough to the preheated Dutch oven. Cover and bake for 30 minutes.
8. Remove the lid and bake for another 10-15 minutes until golden brown.
9. Cool completely before slicing.

This rustic whole wheat honey bread is a wholesome treat that adds a touch of sweetness to your meals. Whether you enjoy it with jam or use it as a base for avocado toast, it’s a recipe you’ll return to time and time again.

Loaded Dutch Oven Pizza Bake

Transform your Dutch oven into a pizza oven with this loaded pizza bake! Featuring layers of pizza dough, savory sauce, gooey cheese, and your favorite toppings, it’s a hearty, shareable meal that brings everyone together.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup sliced pepperoni
• ½ cup sliced mushrooms
• ½ cup black olives, sliced
• 1 tbsp olive oil
• 1 tsp dried oregano

Instructions

1. Preheat your Dutch oven in a 425°F (218°C) oven for 15 minutes.
2. Roll out the pizza dough to fit the bottom of the Dutch oven. Lightly grease the Dutch oven with olive oil.
3. Layer the dough in the Dutch oven. Spread pizza sauce evenly on top.
4. Add half the mozzarella, followed by pepperoni, mushrooms, and olives. Sprinkle oregano for extra flavor.
5. Add another layer of cheese.
6. Cover and bake for 20-25 minutes or until the crust is golden and the cheese is bubbly.
7. Slice and serve straight from the Dutch oven for a rustic presentation.

This loaded Dutch oven pizza bake is a fun and customizable dish that satisfies your pizza cravings. Whether you’re hosting a gathering or making a cozy family dinner, it’s sure to be a hit with all ages.

Dutch Oven Beef Stew with Herbed Dumplings

Dutch oven beef stew with herbed dumplings is a comforting classic that combines tender beef, hearty vegetables, and fluffy dumplings. The long, slow cook in a Dutch oven ensures rich flavors and a melt-in-your-mouth experience.

Ingredients

For the Stew:

• 2 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 carrots, sliced
• 3 potatoes, diced
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• ¾ cup milk
• 2 tbsp melted butter

Instructions

1. Heat olive oil in your Dutch oven over medium heat. Brown the beef in batches, then set aside.
2. Add onion and garlic, sautéing until fragrant. Stir in tomato paste.
3. Return the beef to the pot, then add beef broth, wine (if using), thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 1 ½ hours.
4. Add carrots, potatoes, and celery. Simmer for another 30 minutes.
5. For the dumplings, mix flour, baking powder, salt, and parsley in a bowl. Stir in milk and melted butter until just combined.
6. Drop spoonfuls of the dumpling mixture onto the stew. Cover and cook for 15 minutes without lifting the lid.
7. Serve hot, garnished with additional parsley if desired.

This hearty Dutch oven beef stew with herbed dumplings is the ultimate comfort food. Perfect for chilly evenings, it’s a meal that brings warmth and satisfaction to your table. Pair it with crusty bread for a truly delightful experience.

Spicy Cheddar Jalapeño Bread

This spicy cheddar jalapeño bread is packed with flavor. The combination of melty cheddar cheese and fiery jalapeños creates a savory bread that’s perfect for sandwiches, serving with chili, or just enjoying with a bit of butter.

Ingredients

• 2 cups all-purpose flour
• 1 cup cornmeal
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp garlic powder
• 1 tsp ground cumin
• 2 large eggs
• 1 cup milk
• 1 tbsp honey
• ½ cup melted butter
• 1 cup sharp cheddar cheese, shredded
• 2-3 fresh jalapeños, seeded and diced
• ¼ cup green onions, chopped

Instructions

1. Preheat the Dutch oven in a 375°F (190°C) oven for 15 minutes.
2. In a large bowl, mix flour, cornmeal, baking powder, salt, garlic powder, and cumin.
3. In a separate bowl, whisk together eggs, milk, honey, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in cheddar cheese, jalapeños, and green onions.
6. Grease the Dutch oven or line with parchment paper, then pour in the batter.
7. Bake covered for 25-30 minutes, then uncover and bake for an additional 10 minutes or until golden and a toothpick comes out clean.
8. Cool before slicing and serving.

Spicy cheddar jalapeño bread is a delightful treat for anyone who loves bold flavors. Its crispy crust and soft, cheesy interior with a touch of heat make it a great side for soups or a standalone snack. Enjoy it fresh or toasted!

Dutch Oven Pot Roast with Vegetables

This Dutch oven pot roast with vegetables is the ultimate comfort meal. The beef is cooked low and slow, becoming tender and juicy while infusing the vegetables with rich, savory flavors. It’s the perfect meal for a cozy Sunday dinner or any special occasion.

Ingredients

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 2 onions, quartered
• 4 garlic cloves, smashed
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat your Dutch oven over medium heat and add olive oil. Brown the roast on all sides, about 4-5 minutes per side.
2. Remove the roast and set aside. Add onions and garlic to the pot, sautéing for 2-3 minutes until fragrant.
3. Stir in tomato paste, red wine (if using), beef broth, rosemary, thyme, salt, and pepper.
4. Return the roast to the pot, add carrots and potatoes, and cover.
5. Bake in a 325°F (163°C) oven for 3-4 hours, or until the beef is tender and easily shreds with a fork.
6. Remove the roast and let it rest for 10 minutes before slicing. Serve with the vegetables and juices from the Dutch oven.

This Dutch oven pot roast with vegetables is a complete and satisfying meal that requires minimal effort. The slow cooking process results in a juicy, tender roast that pairs perfectly with the earthy flavors of carrots and potatoes. It’s a hearty dish everyone will love!

Dutch Oven Lemon Poppy Seed Cake

Lemon poppy seed cake is a fresh, bright dessert perfect for any occasion. The tangy lemon flavor combined with the slight crunch of poppy seeds creates a delightful balance. Baked in a 12-inch Dutch oven, this cake comes out beautifully moist and golden brown, ideal for spring gatherings or as a treat with afternoon tea.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup buttermilk
• ¼ cup fresh lemon juice

Instructions

1. Preheat your Dutch oven in a 350°F (177°C) oven for 15 minutes.
2. In a bowl, mix flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.
5. Grease your Dutch oven and pour in the batter. Bake covered for 35-40 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool before serving. Optional: drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness.

This lemon poppy seed cake is a deliciously refreshing dessert that pairs well with a hot cup of tea. Its bright citrus flavor and tender texture make it a perfect choice for any gathering or as a simple indulgence after a meal.

Dutch Oven Chicken Alfredo Pasta Bake

This creamy and comforting chicken Alfredo pasta bake is a one-pot wonder. Tender pieces of chicken, creamy Alfredo sauce, and pasta come together in a satisfying casserole, topped with melted cheese. Perfect for family dinners or meal prep!

Ingredients

• 1 lb rotini pasta
• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, cubed
• 4 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups heavy cream
• 1 ½ cups chicken broth
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your Dutch oven in a 375°F (190°C) oven for 10 minutes.
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In the preheated Dutch oven, heat olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-7 minutes.
4. Add the garlic, basil, and oregano, cooking for another minute until fragrant.
5. Stir in the heavy cream and chicken broth. Bring to a simmer, then mix in the Parmesan cheese.
6. Add the cooked pasta to the Dutch oven, stirring to combine.
7. Top the mixture with shredded mozzarella cheese, cover with the lid, and bake for 20 minutes.
8. Remove the lid and bake for an additional 10 minutes, until the cheese is bubbly and golden.
9. Garnish with fresh parsley before serving.

This chicken Alfredo pasta bake is creamy, cheesy, and full of flavor. The Dutch oven ensures that every ingredient is perfectly cooked, while the cheese on top adds a beautiful golden finish. It’s a guaranteed hit at the dinner table!

Dutch Oven BBQ Pulled Pork

Tender and juicy BBQ pulled pork is a classic favorite that’s easy to make in a 12-inch Dutch oven. Slowly cooked in a flavorful barbecue sauce, the pork becomes melt-in-your-mouth delicious, perfect for sandwiches or served with your favorite sides.

Ingredients

• 4-5 lbs pork shoulder
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup BBQ sauce
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp ground mustard
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. Preheat the Dutch oven in a 300°F (149°C) oven for 15 minutes.
2. Season the pork shoulder with salt, pepper, paprika, mustard, and cumin.
3. Heat olive oil in the Dutch oven over medium heat. Sear the pork shoulder on all sides until browned, about 8-10 minutes.
4. Remove the pork and set aside. Add sliced onions and garlic to the pot, cooking until soft, about 5 minutes.
5. Stir in BBQ sauce, apple cider vinegar, chicken broth, and brown sugar. Bring to a simmer.
6. Return the pork shoulder to the pot, cover, and place in the oven. Bake for 3-4 hours, or until the pork is tender and easily shreds with a fork.
7. Remove the pork from the pot and shred with two forks. Return the shredded pork to the Dutch oven and mix with the sauce.
8. Serve the pulled pork on buns, with coleslaw, or with your favorite sides.

This BBQ pulled pork recipe is the perfect blend of smoky, sweet, and savory flavors. The Dutch oven’s slow cooking method locks in moisture, ensuring the pork is perfectly tender. Whether on a bun or served with sides, it’s a surefire crowd-pleaser.

Dutch Oven Apple Crisp

Warm and comforting, this Dutch oven apple crisp is the perfect dessert to enjoy on a cool evening. With tender, cinnamon-spiced apples and a buttery, crunchy topping, this dessert is a simple yet satisfying way to showcase the season’s best apples.

Ingredients

For the filling:

• 6 cups apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp all-purpose flour

For the topping:

• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ¼ cup packed brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, melted

Instructions

1. Preheat your Dutch oven in a 350°F (177°C) oven for 10 minutes.
2. In a large bowl, toss the apple slices with lemon juice, sugar, cinnamon, nutmeg, and flour.
3. Transfer the apple mixture to the preheated Dutch oven.
4. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the apples.
6. Bake covered for 35-40 minutes, then uncover and bake for an additional 10-15 minutes until the topping is golden brown and the apples are tender.
7. Let cool slightly before serving, topped with a scoop of vanilla ice cream if desired.

This Dutch oven apple crisp is a comforting, crowd-pleasing dessert that’s perfect for fall or any time you want to enjoy a warm, sweet treat. The crunchy topping contrasts beautifully with the tender apples, making it a dessert you’ll want to make again and again.

Dutch Oven Baked Ziti

Dutch oven baked ziti is a hearty, cheesy, and comforting meal that’s perfect for family dinners or meal prep. The pasta is baked with marinara sauce, Italian seasoning, and a generous amount of mozzarella and Parmesan, resulting in a bubbly, flavorful dish that’s sure to please.

Ingredients

• 1 lb ziti pasta
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 lb Italian sausage or ground beef
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat your Dutch oven in a 375°F (190°C) oven for 10 minutes.
2. Cook the ziti pasta according to package instructions until al dente, drain, and set aside.
3. In the preheated Dutch oven, heat olive oil over medium heat. Add diced onion and garlic, sautéing until soft, about 3-4 minutes.
4. Add the Italian sausage or ground beef, breaking it apart as it cooks, until browned and cooked through, about 8 minutes.
5. Stir in marinara sauce, oregano, basil, salt, and pepper. Let the sauce simmer for 5 minutes.
6. Remove the Dutch oven from the heat and mix in the ricotta cheese and cooked pasta until well combined.
7. Top with mozzarella and Parmesan cheese. Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
8. Garnish with fresh basil and serve.

This Dutch oven baked ziti is a rich, cheesy, and satisfying meal that is perfect for a weeknight dinner or a weekend gathering. The layers of sauce, cheese, and pasta create a flavor-packed dish that will have everyone coming back for seconds.

Dutch Oven Chicken and Rice

Dutch oven chicken and rice is a one-pot meal that’s both easy to make and packed with flavor. The chicken is browned to perfection, then simmered with rice, vegetables, and aromatic seasonings, resulting in a comforting dish that requires minimal prep time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your Dutch oven over medium-high heat. Add olive oil.
2. Season the chicken thighs with salt, pepper, thyme, and paprika. Brown the chicken in the Dutch oven for about 4-5 minutes per side, then remove and set aside.
3. In the same Dutch oven, add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
4. Stir in the rice and cook for 2 minutes, letting it lightly toast.
5. Add the chicken broth and bring to a simmer. Place the browned chicken thighs on top of the rice.
6. Cover the Dutch oven and cook in a 350°F (177°C) oven for 30-40 minutes, or until the chicken is cooked through and the rice is tender.
7. Remove from the oven and stir in the frozen peas. Let it rest for 5 minutes before serving.
8. Garnish with fresh parsley and serve.

This Dutch oven chicken and rice is a simple yet satisfying meal with tender chicken and flavorful rice cooked to perfection. It’s a wonderful one-pot dish for busy nights, and the leftovers taste even better the next day!

Dutch Oven Peach Cobbler

This Dutch oven peach cobbler is a sweet, fruity dessert with a golden, biscuit-like topping. Made with fresh or canned peaches and a buttery crust, it’s an easy-to-make treat that’s perfect for summer gatherings, potlucks, or cozy nights by the fire.

Ingredients

For the filling:

• 6 cups fresh or canned peaches, sliced
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch

For the topping:

• 1 ½ cups all-purpose flour
• 1 tbsp baking powder
• ¼ cup granulated sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• 6 tbsp unsalted butter, chilled and cut into small pieces
• ¾ cup buttermilk

Instructions

1. Preheat your Dutch oven in a 375°F (190°C) oven for 10 minutes.
2. In a medium bowl, toss the sliced peaches with sugar, lemon juice, cinnamon, and cornstarch. Transfer the peach mixture to the Dutch oven.
3. In a separate bowl, mix the flour, baking powder, sugar, salt, and cinnamon. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
4. Gradually stir in the buttermilk until just combined.
5. Drop spoonfuls of the biscuit dough over the peach filling, covering the surface evenly.
6. Bake, uncovered, for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
7. Let it cool for a few minutes before serving, and enjoy with a scoop of vanilla ice cream if desired.

This Dutch oven peach cobbler is a delightful dessert with the perfect balance of sweetness and tartness. The soft, biscuit-like topping and juicy peach filling make it an irresistible treat, whether enjoyed on its own or paired with a scoop of ice cream. It’s a great way to make use of fresh summer peaches or canned fruit when peaches are out of season.

Note: More recipes are coming soon!