This recipe won second prize in the dessert category of Woodall's 1969 Open Fire Camp Cooking Contest. It's basically an upside down crisp, the bottom caramelizes when baked and tastes like a warm thick, peachy, oatmeal cookie. Bake it in your 12 inch camp oven with 10 coals in a ring around the bottom and 18-20 on top. Serve this hot, gooey crunch with your favorite ice cream or a big spoonful of whipped cream, from Woodall's Campsite Cookbook.
Caramel Peach Crunch
1 cup flour
1 3/4 cup uncooked rolled oats
1 1/2 cups brown sugar
1 tsp. cinnamon
1 tsp. salt
1 cup butter or margarine, melted
2 29 oz. cans sliced or halved peaches, drained
Lightly oil or spray dutch oven; line with parchment paper.
Combine all ingredients except peaches; mix well.
Spread oat mixture in bottom of prepared oven.
Top with drained peaches.
Bake at 350 degrees for 30 minutes.
|Spread oatmeal mixture evenly in bottom of parchment lined oven|