Peach Oatmeal Crisp
We like this recipe for its versatility. At home we enjoy it as a dessert, but when camping we like it as a hearty and filling breakfast. It matches up nice with a hot cup of coffee.
1 can Peaches or Peach Pie Filling
16 oz Oatmeal
1/2 cup Brown Sugar
1/4 tsp Salt
Water
Mix all ingredients including juice from peaches. Cover bowl with plastic wrap and let stand. The oatmeal needs time to soak up all the juice from the peaches. If the peach oatmeal mixture is too stiff, stir in a little water. Line a 10″ Dutch Oven with parchment paper (for easy clean up later). Pour mixture into Dutch Oven and smooth out evenly. Start with 20 charcoal briquettes. Use 5 on bottom and the remaining spaced evenly around the rim. Bake for about 45 minutes or until brown and bubbly on top.
If it is windy or cold add a few more briquettes as needed. If making this at home, bake at 350 for 30 minutes or until golden brown on top.
Remember to rotate the oven and then the lid 90 degrees to even out the heat. This should be done for all camp recipes after the first 20 – 30 minutes of cooking.
This recipe can be made with any available canned fruits. Nuts and Raisins can be added to round out this easy dessert.
Dutch Oven Camp Pizza
I think everyone knows how to make pizza. I’m sure everyone loves to eat pizza, especially children. Why not have pizza during your next camping trip or backyard cook out. This is the simple recipe for pizza, everything is store bought. If you’re a Seasoned Dutch Oven Pro or Baker, then use your favorite pizza crust.
Crust can be store bought or homemade
1 Pizza Crust in a Tube
Toppings
1 package of Pepperoni or Cooked Sausage
1 pacakge of schredded Mozzarella and Parmesan Cheese
Bellpeppers, Mushroom and Onion, etc.
Add your favorite toppings, the combinations are endless.
Sauce
1 can of Tomato Sauce
Italian Seasoning
Garlic Powder
Minced Onion Flakes
I prepared the sauce and simmered it in my 5″ Baby Dutch Oven for about 20 minutes. Put two briquettes on the bottom and three on top.
Lightly oil the lid or apply corn meal so the pizza won’t stick. Assembly pizza right on the lid and place on a lid rack. Take a 12″ Dutch Oven and flip it over setting it on the lid. Add charcoals and bake.
Use welders gloves to handle the Dutch Oven. Be careful, the Dutch Oven is Heavy and HOT!
I don’t remember how many coals I used, but it was a lot. I put an even layer down and loaded the top. Baked it for about 40 minutes.
In your kitchen oven a pizza wil cook at 425 for 15 minutes, using a Dutch Oven this way gives you about 325 to 350 degrees. It also depends on the wind and outdoor temperature.
Give it a try, it’s fun to have pizza on a camping trip.