Dutch Oven Blackberry Peach Crisp
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One of the easiest dutch oven desserts is a fruit crisp. Not only are they easy to cook while camping, but they’re also absolutely delicious! This blackberry peach crisp is the perfect summer camping dessert.
In America, peak peach season is typically in July and August. This fruit crisp recipe is best when you can use fresh local ripe peaches and blackberries.
This dutch oven crisp recipe:
- is very easy to make at camp
- requires almost no cleanup
- used fresh and seasonal fruit
- has a crispy toasted topping
- tastes delicious
How to Make a Fruit Crisp in the Dutch Oven
Like I mentioned above, this camping dessert recipe is very easy even though it looks impressive!
The key to a good fruit crisp is to start with fresh ripe fruit. In this case, we’re using peaches and blackberries. Once you slice the fruit and mix the filling, you simply sprinkle on the topping and start cooking.
Gear Spotlight:
This recipe is simple, but it does require some camp kitchen gear to pull it off.
READ MORE >> For a complete list of my car camping kitchen gear.
Cast Iron Dutch Oven:
If you love to cook and bake while camping, a dutch oven is a great piece of gear to have. I have a 10-inch Camp Chef dutch oven and it’s a great size for this fruit crisp!
Charcoal Chimney Starter:
A charcoal chimney starter is used to heat the briquettes. You add the briquettes to the chimney, stuff the bottom with some paper, and light it up. Let the charcoal catch fire and get ashy, then you know it’s ready to use. This typically takes 20 minutes.
Fire Gloves or a Lid Lifter:
The dutch oven is going to get really hot. You need a way to lift both the dutch oven and the lid. You can use fire gloves or a lid lifter. I have the Camp Chef Heat Guard Gloves. They’re great for protecting your hands and arms while cooking over a fire.
I also have metal tongs so I can easily handle the hot briquettes and arrange them on the dutch oven.
Grater or Zester:
This recipe requires lemon zest, so you’ll need to pack a small grater or citrus zester with your camp kitchen gear. This is not a typical thing I bring camping, so it’s worth noting here.
Blackberry Peach Crisp Camping Dessert Recipe
At Home Preparation:
In an airtight container, mix the oats, flour, nutmeg, sesame seeds, salt, and brown sugar. Pack with the rest of your camping food.
Tip >> I use these reusable bags for storing the topping mixture. They have a really strong seal and they’re durable – perfect for camping!
At Camp Preparation:
Start heating your charcoal briquettes. The amount will depend on your dutch oven size.
You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes on top and 8 on the bottom. I always heat a few extra as well.
Line a cast iron dutch oven with parchment paper to make cleanup a breeze. Slice the peaches.
Add the sliced peaches and blackberries into the dutch oven.
Add the zest of 1 lemon, juice of 1/2 a lemon, and the brown sugar. Mix until the fruit is well coated.
In a large bowl, add the topping mixture you made at home. Cut a stick of butter into a few pieces and add the butter to the topping mixture.
Using 2 forks or your hand, mash the butter into the flour mix until it turns crumbly.
Sprinkle the mixture evenly over the fruit. Cover with the dutch oven lid.
When the briquettes are heated, add some underneath the dutch oven and on top of the lid to create 400°F inside. Cook for 40 minutes, rotating the dutch oven 180° halfway through.
Once done, carefully remove the briquettes and open the lid to reveal a beautiful dutch oven crisp. Serve and enjoy!
Dutch Oven Blackberry Peach Crisp
Ingredients
Topping
- 1/3 cup quick-cooking oats
- 2/3 cup all-purpose flour
- 1/4 tsp nutmeg
- 1/4 cup raw sesame seeds
- 1/4 tsp salt
- 1/4 cup packed brown sugar
- 1 stick of unsalted butter
Fruit Filling
- 4 ripe peaches
- 1/2 pint blackberries
- zest of 1 lemon
- juice of 1/2 lemon
- 3 Tbsp brown sugar
Instructions
At Home Preparation
- Mix the oats, flour, nutmeg, sesame seeds, salt, and brown sugar. Store in an airtight container and pack it with the rest of your camping food and ingredients.
At Camp Preparation
- Start heating your charcoal briquettes.* The amount will depend on your dutch oven size. You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes for the top and 8 for the bottom. I always heat a few extra as well.
- Line a cast iron dutch oven with parchment paper to make cleanup a breeze. Slice the peaches.
- Add the sliced peaches and blackberries into the dutch oven.
- Add the zest of 1 lemon, juice of 1/2 a lemon, and 3 Tbsp brown sugar. Mix until the fruit is well coated.
- In a large bowl, add the topping mixture you made at home. Cut a stick of butter into a few pieces and add the butter into the bowl with the topping mixture.
- Using 2 forks or your hand, mash the butter into the flour mixture until it turns crumbly.
- Sprinkle the mixture evenly over the fruit. Cover with the dutch oven lid.
- When the briquettes are heated, add some underneath the dutch oven and some on top of the lid to create 400°F inside. Cook for 40 minutes, rotating the dutch oven 180° halfway through.
- Once done, carefully remove the briquettes and open the lid to reveal a beautiful dutch oven crisp. Serve and enjoy!
Notes
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More Dutch Oven Recipes
Can’t get enough of dutch oven cooking? Me either!
Check out some of the other easy dutch oven recipes from the blog:
If you have any questions about the recipe, ask me in the comments below. I hope you love it!
Hi! Just wondering if this could be cooked on a camp stove? We will be camping in a no fire zone next week but I’d really like to make this. Thanks for any tips. Love your blog and YouTube channel!!!
I don’t think this will work on a camp stove, but I do have a No-Bake Peach Cobbler recipe that is made on the camp stove. The recipe is in this blog post: https://amandaoutside.com/blog/camping-dessert-recipes