Learn how to make a very scrumptious Dutch Oven Peach Crisp dessert recipe. Follow along with Dan Brooks, the Cast Iron Ranger, and Brent Bolton from Dutchmasters Catering as they make this delicious treat.
The video did not give a cooking time so we used 30 minutes over a charcoal fire. the Dutch Oven was at full temperature when we put the Peach Crisp into cook.
The New Mexico Department of Game & Fish produced a series of outdoor cooking shows. In this show, Dan and Brent make a Peach Crisp dessert using a Dutch Oven.
Dutch Oven Peach Crisp
Learn how to make a very scrumptious Dutch oven dessert with Dan Brooks, the Cast Iron Ranger and Brent Bolton from Dutchmasters Catering.
- 8 cups Peaches (sliced)
- 1 cup Sugar
- 2 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Salt
- 1/2 cup Tapioca
- 1 1/2 cups Brown Sugar
- 1/2 cup White Sugar
- 1 1/2 cups White Flower
- 1 1/2 cups Instant Oatmeal
- 1 tsp Cinnamon
- 1 tsp Salt
- 1 Stick of Butter
- Preheat oven to 350
- Mix the Peach Filling in one large bowl and set aside.
- Mix the Crisp Topping in a large bowl and set aside.
- Poor Peach Filling mix into a deep round cake pan.
- Poor the Crisp Topping Mix on top of the Peach Filling.
- Bake for 30 minutes.
Did You Know?
In 1704, an Englishman by the name of Andrew Darby, observing the Dutch system of making these cooking vessels. He patented a process and produced cast-metal cooking vessels for Britain and the new American colonies. The term “Dutch Oven” has been used since about 1710.
American’s changed the design over time, including making a shallower pot and putting legs on it. The flanging of the lid, something that has been credited to famous colonist Paul Revere.
A pan with 3 legs is actually more stable than one with 4 legs. An additional small loop handle on the lid will save time, as well as burned fingers when you take off the lid to check the food.
History of the Cobbler
Cobblers were never meant to be pretty. Emerging as a makeshift version of the ever-popular pie recipe circulating Europe and the United States in the 1800s, this dessert was ‘cobbled’ together by the early American settlers using fruit – usually preserved, canned, or dried – and clumps of biscuit dough before baking it over an open fire.