Spread the drained sliced peaches in the bottom of a Dutch oven so they form an even layer. Visual cue: peaches should cover the base without dry spots.

Sprinkle sugar, cinnamon, and nutmeg evenly over the peaches. Visual cue: the fruit should look lightly coated with speckled seasoning.

Pour the yellow cake mix evenly over the peaches without stirring. Visual cue: dry, pale mix should sit on top like a blanket.

Drizzle the melted butter over the cake mix, covering as much of the surface as possible. Visual cue: butter should darken patches of the topping.

Cover the Dutch oven and place it on campfire coals with additional coals on top of the lid. Use a steady heat so the oven cooks evenly.

Cook for 40-45 minutes until the topping is golden and the peaches are bubbling. Visual cue: bubbling should be visible around the edges and the top should look crisp-golden.

Let the cobbler cool for 10 minutes before serving. Visual cue: bubbling should slow and the topping should set slightly.

Serve warm with vanilla ice cream. Visual cue: ice cream should partially melt into the cobbler for a creamy contrast.