Recipe: Peach, blackberry and almond crisp

Total time: 30 minutes, plus heating time for the coals

Servings: 8

Note: Use Grade-B maple syrup if possible for richer flavor. This recipe calls for a 4-quart (10-inch) camp-style Dutch oven. The finished crisp is great served with a drizzle of heavy cream.

2 1/2 pounds ripe peaches, peeled and quartered

2 pints blackberries

1/4 cup plus 2 tablespoons maple syrup, divided

3/4 teaspoon almond extract, or 1 tablespoon almond liqueur

Zest of 1 orange

1/2 cup flour

3/4 cup oats

2/3 cup almond meal or finely ground almonds

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

3/4 teaspoon salt

6 tablespoons softened butter

1. Prepare the coals without starter fluid in a chimney starter: For a 4-quart (10-inch) Dutch oven, you will need 27 coals hot enough to have formed a thin coating of white ash over the surface of each coal.

2. Combine the peaches and blackberries in the Dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.

3. Separately, combine the flour, oats, almond meal, nutmeg, cinnamon and salt. Stir in the softened butter, then the remaining maple syrup, until you have a crumbly mixture. Sprinkle the crumble over the fruit, then cover with the lid.

4. Place the oven over nine of the hot coals (evenly spaced), and evenly space 18 coals over the lid. Cook until the crumble topping is a rich golden color and the fruit is soft, 15 to 20 minutes. Serve immediately.

Each serving: 299 calories; 6 grams protein; 42 grams carbohydrates; 8 grams fiber; 14 grams fat; 6 grams saturated fat; 23 mg. cholesterol; 222 mg. sodium.

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