Somewhere between sweet and savory, this pie mixes sweet-tart apples and salty bacon. You can serve this Bacon and Apple Pie as either a starter or dessert.
Dutch Oven Peach Crisp
Impress your fellow campers with this super simple, but incredibly delicious peach crisp. Your Dutch oven is the perfect way to cook up this crisp, with bubbly filling and a golden-brown topping.
The ingredients are easy to prepare, and the topping can be prepared ahead of time. A mixture of flour, oats, sugar, and butter can be placed in a sealable plastic bag, then blended together right before baking.
If you prefer to make this recipe indoors instead of camping, simply bake it in a preheated 375 degrees F (xx degrees C) oven for 40 to 50 minutes. It will be just as tasty, but may loose a bit of the cooking-outdoors “wow” factor.
1 pound ripe peaches, cut into 1-inch pieces
1/2 cup brown sugar, divided
2 teaspoons lemon juice
1/2 cup plus 4 teaspoons all-purpose flour, divided
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
9-inch pie pan
Prepare charcoal briquettes. Place three small rocks or other heatproof items in the bottom of a Dutch oven.
Combine peaches, 1/4 cup brown sugar, lemon juice, and 4 teaspoons flour in a 9-inch shallow round pie pan.
In a separate bowl, combine remaining 1/4 cup brown sugar, remaining 1/2 cup flour, oats, and salt. Rub in butter with your fingertips to form coarse crumbs. Sprinkle oat mixture over the fruit.
Place the pie pan in the Dutch oven and put on the lid. Place nine briquettes under the Dutch oven and 18 briquettes on top, in a checkerboard fashion. Cook until crisp is golden brown and the filling is bubbling, 40 to 50 minutes. Rotate the Dutch oven halfway through baking, and replenish the coals as needed.
Serve warm or at room temperature.