I don’t know about summer time where you are, but here in Texas, the heat is miserable. Sucks the life out of you hot. The high today broke a record – 107. For real! There just isn’t any way to make it fun to cook over hot charcoal if the air around the Dutch oven as it is inside. Miserable. Today the temperature outside was over 100 for the umpteenth time. So we have been staying inside with the blessed air conditioning unit running full speed, trying to survive until cool fall weather comes to Texas. Please hurry up!!
While we were hunkered down inside to avoid the heat, we were thrilled to see on Facebook that Scouting Magazine published the article “A Dutch-Oven Cooking Primer” that we were honored to help make happen a few months ago. Yes, we were over the moon and back EXCITED to see the article published online!!!
So Scouting Magazine inspired us to get out (despite the heat) our brand new, beautiful, Lodge 12-inch Scout Dutch oven to make a peach and blackberry crisp. This oven is perfect for any recipe that calls for a 9×12 baking dish (as are all the recipes we shot in the Scouting Magazine’s videos).
This year’s crop of sweet peaches in north Texas are gloriously juicy and sweet and perfect!! We are eating them every day, in our breakfast yogurt shakes or as a mid-day snack. I-love-peaches!
A crisp is such an easy recipe to put together quickly and bake outdoors while taking a long break inside where air conditioning does its magic. The results are delicious! The peaches and blackberries make a lovely purple sauce that is just slightly sweet. The topping is the perfect texture and crunch to counter balance the soft fruits. You can make this sweeter by adding more sugar to the fruit but I really like that the flavor of the fruit is the star of the dessert.
I asked Facebook friends if anyone would be our taste tester and was so excited that my friend Angela from Bible Study Fellowship was the first to pop in and say yes! She and her family are welcoming missionary friends from Nigeria and this will be the dessert she serves them. <3
Here’s the recipe, inspired by my favorite place to shop, Central Market.
| Servings | Prep Time |
| 10 hungry friends | 20 minutes |
| Cook Time |
| 45 to 60 minutes |
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Peaches and blackberries are the stars of this easy dessert! The crunchy oats and pecans are a perfect topping that love to have ice cream or whipped cream dolloped on top. This is a dessert that will make everyone smile and agree that summertime peaches and berries are the perfect way to end any meal served indoor or out!
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- 12 tablespoons butter Divided - 4 for bottom of oven and 8 for the topping
- 6 large fresh peaches Washed and sliced into 1/2 inch wedges
- 18 ounces fresh blackberries Reserve a few for garnish
- 1/2 cup tapioca
- 1 large lemon (organic) Washed
- 1 cup sugar
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 2/3 cup all-purpose flour
- 1 cup brown sugar firmly packed
- 1 cup old fashioned oats
- 1 cup chopped pecans
- Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven. Cut and distribute 4 tablespoons of butter into 8 pieces in the bottom of the oven.
- In a large bowl, add sliced peaches, blackberries, tapioca, zest from a large organic lemon, juice from large organic lemon, sugar, nutmeg and salt. Toss until all ingredients are incorporated and peaches and blackberries are covered evenly.
- Prepare the topping in a medium size bowl. Mix together flour, oats, brown sugar and chopped pecans. Cut in remaining 8 tablespoons of butter until it is pea-size.
- Pour peaches and blackberries into the 12-inch camp Dutch oven.
- Sprinkle oat and pecan mixture over the peaches and blackberries.
- Bake at 350 degrees Fahrenheit by making a ring of 9 hot charcoals underneath the oven and 15 hot charcoals around the lid of the oven. Bake for 45 minutes. If the topping is not browned and the filling isn't bubbling up, bake for another 15 minute or until topping is crispy brown and the juices of the fruit are bubbling up.
- Remove the lid and set the oven out to cool for 20-30 minutes before serving. To serve, add a scoop of vanilla ice cream or a dob of whipped cream and reserved blackberries.
This recipe is all about the fruit filling so it isn't very sweet. You can bump up the sweetness by increasing the sugar. If you don't have tapioca, you can substitute 2 tablespoons corn starch to thicken up the filling.
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