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Peach, blackberry and almond crisp

Time 30 minutes
Yields Serves 8
Peach, blackberry and almond crisp
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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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