Dutch Oven Peach Crisp

An unbaked peach crisp in a pie tin in a Dutch oven.

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 (190 degrees C) oven for 40 to 50 minutes. It will be just as tasty but may lose a bit of the cooking-outdoors “wow” factor.

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A serving of peach crisp is in a small blue bowl, garnished with mint.
You can serve the finished peach crisp with a dollop of cream or vanilla ice cream.
Cut peaches in a metal pie pan.
Cut the peaches into bite-size pieces and toss with the sugar in a pie pan.
A cooked peach crisp in a pie tin in a Dutch oven.
Cook the peach crisp in a pie tin in the Dutch oven for easy removal and clean up.
An unbaked peach crisp in a pie tin in a Dutch oven.
Carefully lower the pie tin into the Dutch oven, put on the lid, and bake.

Dutch Oven Peach Crisp Recipe

An unbaked peach crisp in a pie tin in a Dutch oven.
Impress your fellow campers with this super simple, but incredibly delicious Dutch oven peach crisp, made with fresh peaches, oats, and brown sugar.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 6 Servings


Peach Base

  • 1 pound ripe peaches cut into 1-inch pieces
  • 1/4 cup brown sugar divided
  • 4 teaspoons plain flour
  • 2 teaspoons lemon juice

Crisp Topping

  • ¼ cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats (not quick-cooking)
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces


  • Dutch oven
  • charcoal briquettes
  • 9-inch pie pan


  • Prepare charcoal briquettes. Place three small rocks or other heatproof items in the bottom of a Dutch oven.

Peach Base

  • Combine the peaches, brown sugar, lemon juice, and flour in a bowl.

Crisp Topping

  • In a separate bowl, combine the remaining brown sugar, flour, oats, and salt.
  • Rub in the butter with your fingertips to form coarse crumbs.

To Assemble

  • Place the prepared peach base in the pie pan.
  • Sprinkle crisp topping oat mixture over the fruit.
  • Place the pie pan in the preheated 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 the 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.

Nutritional Information

Calories: 271kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 114mgPotassium: 159mgFiber: 2gSugar: 24gVitamin A: 596IUVitamin C: 4mgCalcium: 27mgIron: 1mg

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About Chef Jackie

Jackie Freeman is a professional chef with over 20 years experience in the culinary industry. She has been a line cook, cheese maker and farm hand, private chef, caterer, culinary instructor, food stylist, recipe developer and editor, and a radio and video personality. ​

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