There is just something about dessert by the fire that feels like the whole trip ends on a high note. And when it is made in one skillet, it is even better because nobody wants to do a pile of dishes in the dark.
Whether you are cooking on a grate over coals or using a portable fire pit, these campfire skillet desserts are built for real camping, with simple ingredients, forgiving steps, and that perfect gooey middle.
If you can manage a steady bed of coals, you can make bakery level desserts in a single camp skillet.
Most “baked” skillet desserts work best with indirect heat, not tall flames licking the bottom of your pan.
Here’s the easy setup:
Let your fire burn down until you have a steady bed of coals.
Set your skillet on a grate or a few rocks so it is not sitting directly inside the hottest center.
If your dessert needs melting or gentle baking, rotate the skillet every few minutes to prevent hot spots.
Cover the skillet with a lid if you have one, or tightly tent it with foil. This traps heat and helps the top cook through.
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Table of Contents
Skillet Smores Dip
Ingredients:
1 to 1 1/2 cups chocolate chips (milk, semi sweet, or a mix)
1 tablespoon butter
1 to 2 cups marshmallows
Graham crackers for dipping
Optional: peanut butter chips, crushed pretzels, or sliced strawberries
Instructions:
Set your skillet over low to medium campfire heat (coals, not flames).
Add butter and chocolate chips. Stir until the chocolate is mostly melted.
Sprinkle marshmallows over the top.
Cover with foil and cook 3 to 6 minutes, until marshmallows are puffy and starting to brown.
Remove from heat and let it sit 2 minutes. Serve warm with graham crackers.
Campfire Peach Cobbler Skillet
Ingredients:
2 cans sliced peaches, drained (or 4 cups fresh peaches)
2 to 3 tablespoons brown sugar
1 teaspoon cinnamon
Pinch of salt
1 tablespoon lemon juice (optional)
1 cup biscuit mix
About 1/3 cup water or milk (follow your biscuit mix directions)
3 tablespoons butter
Instructions:
In the skillet, stir peaches, brown sugar, cinnamon, salt, and lemon juice.
Dot the top with butter.
Mix biscuit dough in a bowl until just combined.
Drop biscuit dough in spoonfuls over the peaches.
Cover with foil and cook over medium low coals for 15 to 25 minutes, rotating every 5 minutes.
It is done when the topping is set and the fruit is bubbling.
Serving idea
Spoon it into bowls and top with whipped cream, or a drizzle of sweetened condensed milk if you want it extra cozy.
Fudgy Campfire Skillet Brownies
Yes, you can do brownies at camp without a Dutch oven. The trick is lower heat and a foil cover.
Ingredients:
1 box brownie mix (and the eggs, oil, and water it calls for)
Optional mix ins: chocolate chunks, walnuts, mini marshmallows
Instructions:
Grease your skillet well.
Mix brownie batter according to the package.
Pour into the skillet and smooth the top.
Cover tightly with foil.
Cook over low to medium low coals for 20 to 35 minutes, rotating the skillet every 5 to 7 minutes.
Check doneness by inserting a toothpick near the center. A few moist crumbs is perfect.
Camp tip
If the center is still soft but the edges look done, move the skillet farther from the heat and keep it covered for another 5 minutes. Residual heat helps a lot.
Skillet Apple Crisp
Ingredients:
4 apples, peeled or unpeeled, sliced
2 tablespoons butter
2 to 3 tablespoons brown sugar
1 teaspoon cinnamon
Pinch of salt
1 tablespoon lemon juice (optional)
For the topping:
3/4 cup oats
1/3 cup flour
1/3 cup brown sugar
1/4 cup butter, softened
Optional: chopped pecans
Instructions:
Melt butter in the skillet over low heat. Add apples, brown sugar, cinnamon, salt, and lemon juice.
Cook 5 minutes, stirring, until apples start to soften.
In a bowl, mix oats, flour, brown sugar, and butter until crumbly.
Sprinkle topping evenly over the apples.
Cover with foil and cook 10 to 15 minutes, then uncover for 3 to 5 minutes if you want a crispier top.
Shortcut option
Use granola as the topping when you want the easiest version possible.
Cinnamon Roll Skillet Bread Pudding
Ingredients:
1 tube refrigerated cinnamon rolls (cut into quarters)
3 eggs
3/4 cup milk or half and half
2 tablespoons brown sugar
1 teaspoon vanilla (optional)
Pinch of salt
Butter for greasing
Icing packet from the cinnamon rolls
Instructions:
Grease your skillet.
Whisk eggs, milk, brown sugar, vanilla, and salt.
Add cinnamon roll pieces to the skillet and pour the egg mixture over the top. Gently toss so everything is coated.
Cover with foil.
Cook over low to medium low coals for 18 to 25 minutes, rotating occasionally.
It is done when the center is set and no longer looks wet.
Warm the icing packet in your pocket or near the fire, then drizzle over the top.
Chocolate Chip Skillet Cookie Pie
Ingredients:
1 roll refrigerated cookie dough (or your favorite homemade dough)
Optional: chocolate chunks, peanut butter cups, toasted coconut
Optional for serving: ice cream, whipped topping, or marshmallows
Instructions:
Lightly grease your skillet.
Press cookie dough evenly into the skillet.
Cover with foil.
Cook over low to medium low coals for 12 to 20 minutes, rotating every 5 minutes.
It is done when the edges look set and the center still has a soft jiggle.
Let rest 5 to 10 minutes before scooping.
Want it extra gooey?
Add a handful of chocolate chunks on top during the last 2 minutes, then cover again to melt.
What to Pack for One Pan Desserts
A few small tools make this whole thing easier:
Cast iron skillet (10 inch is the sweet spot)
Heat resistant gloves
Long tongs
Heavy duty foil
Silicone spatula or wooden spoon
Small cutting board and knife
Oil or butter for greasing the skillet
Optional: instant read thermometer, parchment paper, pie server
Check out my article on the 10 Must-Have Camping Cookware for Outdoor Cooking. It's packed with essential gear recommendations to make your camping meals even more delicious and hassle-free!
