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
- 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 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.