My sister is going peach picking soon, so now I’m dreaming of peach pie, peach cobbler, and peach crisp. I made this peach crisp about a month ago and it was so yummy, I made it again this past weekend!
This peach crisp is sweet and delicious. The topping is light and crispy. It’s the perfect dessert on a warm summer night. Pack along some vanilla ice cream in a cooler with a lot of ice and/or dry ice and you have a match made in heaven!
When I’m teaching and/or cooking for a large group, I often need to accommodate food allergies. That was the case a few weeks ago when I was teaching outdoor cooking to Cub Scout and Boy Scout leaders. I wanted to make a Dutch oven dessert that was gluten free. Crisps are a great way to do that because they typically require very little flour or what flour there is can be easily substituted with almond and/or rice flour. The almond flour will add just a bit of nuttiness and the rice flour will bring a bit of snappy crispness. Both are a straight across 1-to-1 substitution for all-purpose flour. I made this one with almond flour.
If you don’t have any nut allergies in your group, add some chopped walnuts or pecans to the topping for added crunch and flavor. About a handful ought to do it. Eyeball it. You can’t go wrong!
You can use fresh, frozen or canned peaches for this recipe. If using frozen peaches, thaw, and drain any excess liquid. If using canned peaches, use peaches that are canned in juice (not syrup) and completely drain them first.
If you don’t have a Dutch oven, you could make this in a pie or baking dish and bake in a box oven.
A lot of the prep for this crisp can be done at home before you go. When you get to camp, all you have to do is assemble and bake. Easy peachy peasy!
10-inch Dutch oven, 9-inch pie plate or an 8×8 baking dish. You could double the recipe and use a 12-inch Dutch oven.
Ingredients for the Topping
½ cup almond flour, rice flour or all-purpose flour
¾ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cubed into small pieces
1 cup old-fashioned rolled oats
Ingredients for the Filling
5 cups peaches (about 6-7 medium peaches), sliced or diced
⅓ cup granulated sugar
¼ cup almond flour, rice flour or all-purpose flour
At Home Before You Go
For the topping, mix together the dry ingredients and load into a resealable gallon freezer bag. Cut up the butter into small cubes and load into a small plastic container. Toss it into the freezer to get it extra chilled before loading it into the cooler.
For the filling, combine the sugar and flour into a resealable gallon freezer bag. The topping dry ingredients bag and the filling dry ingredients bag can ride to camp in your food tote. The butter and peaches will ride in your cooler. Pack something to grease your Dutch oven or baking dish.
Grease your Dutch oven or the foil lining, or your pie plate or baking dish. Start your coals or preheat your oven (if making at home). You’ll need about 21 coals for a 10-inch oven, 25 for a 12-inch Dutch oven, or about 14 coals for a box oven.
For the filling, add the peaches to the freezer bag with the filling dry ingredients, seal the bag, and mix it up until all the peaches are coated with the sugar and flour. Dump the peaches into the prepared Dutch oven or baking dish.
For the topping, add the cold, cubed butter to the freezer bag with the topping dry ingredients, seal the bag, and mush it together until it starts to come together and is crumbly. Sprinkle evenly over the peaches.
Bake in a 350°F oven for 40-50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. For a 10-inch Dutch oven use 14 coals on the lid and 7 underneath. If you’re doubling and using a 12-inch Dutch oven, use 17 coals on the lid and 8 underneath. Refresh coals as needed.
How easy was that? Serve with whipped cream or ice cream.
Serves about 6.
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