Campfire Dutch Oven Peach Crisp with Almonds
A rustic, warmly-spiced peach crisp baked over coals in a Dutch oven, combining soft, juicy stone fruit with a buttery oatmeal-almond crumble. Cinnamon and ginger add depth to the filling, while lemon brightens the overall profile. Perfect for camping trips, outdoor gatherings, or any occasion where you want dessert cooked over an open fire. This method uses direct coal heat for authentic campfire baking without needing a traditional oven.
Ingredients
- 7 large peaches, peeled, pitted, sliced
- 2 TBS lemon juice
- ½ cup granulated sugar
- 1 lemon, zest
- 2 TBS cornstarch
- 1 cup old-fashioned oatmeal
- ½ cup all-purpose flourgluten-free 1-to-1 blend1:1gluten-freegluten-free
may brown slightly faster, monitor
- ½ cup almond sliceschopped pecans1:1tree nuts
crisp texture similar, slightly earthier flavor
- ½ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- ⅓ cup unsalted butter, cold, cut into small pieces
Instructions
- 1
Light 22 briquettes in a chimney starter until ready.
- 2
Peel peaches, remove pits, slice, and place in a large bowl.
- 3
Toss peach slices with lemon juice, granulated sugar, lemon zest, and cornstarch. Set aside.
- 4
Combine oatmeal, flour, almond slices, brown sugar, cinnamon, ginger, and salt in a small bowl.
- 5
Cut cold butter into small pieces and add to dry mixture. Rub between your fingers until coarse crumbs form.
- 6
Transfer peach mixture with all juices into a 10-inch Dutch oven and spread evenly.
- 7
Sprinkle oatmeal topping over peaches and cover completely.
- 8
Place 8 coals under the Dutch oven and 14 coals on the lid.
- 9
Bake for 45 minutes until topping is golden brown and fruit bubbles at the edges.
- 10
Remove lid and cool for 10 minutes before serving.
Tips
Place coals on a heat-safe surface away from tents and flammable materials. Monitor temperature by listening for gentle fruit bubbling at the crisp edges rather than checking frequently.
Prepare the peach filling and crumble topping at home and transport in sealed containers to simplify campsite assembly and reduce prep time.
If you don't have a chimney starter, arrange briquettes in a pyramid shape and light the center, waiting until coals are fully gray before setting up the Dutch oven.
Good to Know
Cover and refrigerate up to 3 days. Serve cold or reheat gently in a covered Dutch oven with a few coals.
Peel, pit, and slice peaches up to 4 hours ahead. Mix topping ingredients dry at home; combine with cold butter on-site just before baking.
Serve warm or at room temperature with vanilla ice cream or whipped cream. Pairs well with strong coffee or tea.
Common Mistakes
Use too many coals underneath without enough on top to avoid soggy, undercooked topping.
Check the crisp too frequently to avoid temperature loss and uneven cooking.
Overcook the peaches to prevent mushy fruit; listen for gentle bubbling, not vigorous boiling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may brown slightly faster, monitor
General Alternatives
crisp texture similar, slightly earthier flavor
FAQ
Can I make this at home in a regular oven?
Yes. Preheat a conventional oven to 350°F, bake in a 10-inch cast-iron or ceramic Dutch oven for 35-40 minutes until topping is golden and fruit bubbles. Foil the lid if browning too quickly.
What if I don't have a 10-inch Dutch oven?
An 8-inch Dutch oven works; reduce peaches to 5 large ones and scale topping by one-third. An 12-inch works too; increase coals slightly and check at 45 minutes, adding 5-10 minutes if needed.
How long can I keep campfire peach crisp, and can I freeze it?
Refrigerate covered for up to 3 days. Freezing after baking is possible but texture degrades slightly. Freeze assembled unbaked crisp (topping on top, wrapped well) up to 1 month; thaw partially before coal baking, adding 10 minutes.