Dutch Oven Triple Berry Campfire Crisp
A vibrant mix of blueberries, raspberries, and blackberries topped with a buttery oat crumble and baked to bubbling perfection in a Dutch oven over the campfire. This classic dessert is crowd-pleasing and packs the taste of summer into every spoonful.
Equipment
- Dutch oven (10-12 inch)
- parchment paper (optional)
- large bowl
- mixing spoon
- Campfire tongs
Ingredients
- 3 cups mixed berries fresh or frozen
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter cut into small cubes
Instructions
- Lightly oil or line the Dutch oven with parchment paper for easy cleanup.
- In a large bowl, toss berries with granulated sugar, lemon juice, and cornstarch until well coated. Pour into the bottom of the Dutch oven.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add butter cubes and use your fingers to rub until the mixture forms coarse crumbs.
- Sprinkle oat crumble evenly over the berry mixture.
- Cover the Dutch oven and set over campfire coals. Place a ring of hot coals on the lid.
- Bake for 25-30 minutes, replenishing coals on top as needed, until berries are bubbling and topping is golden and crisp.
- Carefully remove from heat, let cool for 10 minutes, and serve warm from the Dutch oven.
Notes
Keep an eye on the coals and rotate the Dutch oven halfway through for even baking. Use a parchment liner for easy serving and minimal cleanup.