Campfire Recipe: Simple Peach Crisp

Nothing beats a good crisp at camp but…… one wants to take hours to make it. This recipe is one that I return to time and time again. I have used several different kinds of fruit, including peaches, apples, cherries, and even plums. I have cleaned out my camp kitchen and combined canned fruits that I had to create a delicious dessert. I have also used other spices that I combined with the cinnamon to add more flavor. These have included ground nutmeg, ground ginger, candied ginger, and ground allspice, just to name a few. All in all, I have changed the recipe according to what I had around the camp if it was not a planned dessert.

While the recipe below serves four, do not distress if you need more. Simply double or triple all the ingredients in the recipe but not the Dutch oven. Whether you are doubling or tripling the recipe, a 12 inch Dutch oven will work. Do not have a 12 inch Dutch oven, no worries. Two 12 inch cast iron skillets will work just fine. Fill one with your crisp ingredients and flip the other one over as a lid. Proceed with the recipe with 12 prepared coals on the bottom and 16 to 18 coals on top. No the two skillet approach is not perfect, it will work fine for this crisp. 

Campfire Recipe:  Simple Peach Crisp


Spray or liquid oil

2 15 ounce cans of sliced peaches in heavy syrup

1/3 cup of flour

1/3 cup of firmly packed brown sugar

1/3 old fashioned oats

¼ teaspoon of ground cinnamon

¼ cup of butter or margarine



  1. Prepare the coals for cooking by building a fire.
  2. Lightly grease an 8 inch Dutch oven with spray or liquid oil.
  3. Drain the two cans of peaches.
  4. Place the drained peaches in the Dutch oven.
  5. Combine the flour, firmly packed brown sugar, old fashioned oats, and ground cinnamon in a small bowl. Mix.
  6. Take the butter or margarine and squish the ingredients together until they are crumbly.
  7. Top the peaches with this crumb mixture.
  8. Place the lid on the 8 inch Dutch oven and move to a heat resistant surface.
  9. Arrange eight prepared coals on the heat resistant surface and top with the Dutch oven.
  10.  Put 12 to 14 prepared coals on the lid.
  11.  Cook for 25 minutes.
  12. After the time has been reached, knock off the coals from the lid and remove the Dutch oven from the ring of coals.