Even as an adventurous, fire-cooking fanatic, I always find myself gravitating back to the faithful, foolproof Dutch oven crisp. It’s a simple recipe that can be tailored to the season, and never fails to please. When I’m not outside, I bake it in my oven (instructions included below), making enough to have leftovers for breakfast.
There’s another reason I’m especially excited about this crisp.
This recipe is the first in a series with Barebones Living, who I first discovered when we were searching for battery-powered lighting at Firelight Camps, where we’re largely off the grid. Their forest lanterns were pleasing to the eye and set a serene ambiance while being bright enough to read a book and charge your phone at the same time. A rare combination.
Soon after we opened Firelight Camps, Barebones released a line of cast iron cookware. We had already been testing their gear at camp (flashlights, beacon lights, and more), so it was a natural fit for me to try cooking something in their Dutch oven over the open flames. I discovered the same marriage of beauty and function in this vessel, something I look for in all my cookware, and especially cast iron.
Most of my cast iron cookware was passed down from someone else: my mother, a friend, an anonymous grandmother whose heirlooms landed in a thrift store. When my Barebones Dutch oven arrived, my daughter Ayla was the first to open the package with me. It struck me that if I cared for this piece and showed her how to use it, as my mother had with my first cast iron skillet, it would be a gift I could pass on to her one day. I was excited to start this legacy, and with it a collection of recipes she could rely on.
This dessert is one that your family and friends will fall in love with, over and over again. As the leaves turn and the first flecks of snow fall, I’ll continue to share recipes using Barebones cast iron, including their crock pot and skillet. But we’re not quite there yet. We still have peaches.
To make this Peach Campfire Crisp with Rose Petals, you’ll want a Dutch oven with a “flanged” lid, which is flat with a lip around the edge to hold the coals. If peaches have passed and you’re on to apples (or still fielding berries somewhere south), simply swap the same quantity of peaches for local fruit. Look for organic “seconds” at your farmers market, with charming freckles or blemishes that won’t matter once they’re cooked. And while I love how the almonds in this recipe echo the almond-shaped peach pits, you can use any nuts on hand.
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