Dutch Oven Pear Apple Crumble
Whether you’re kayaking with the orcas on a Rivers & Oceans expedition or having a backyard barbecue with the kids, this is a fun and delicious dessert to make over hot coals. There’s also a rich and great-tasting whipped cream topping that will dress up any fruit dessert—and it’s so simple. For a rainy day kitchen dessert, try the variation below. For more information or a brochure on Rivers & Oceans, visit www.riversandoceans.com or call (800) 360-7238.
About 36 charcoal briquettes
10-inch (4 quart) Dutch oven with legs and flanged lid (see Note)
2 cans (15.25 ounces each) pear halves, drained (see Note)
6 to 7 medium cooking apples, peeled and sliced
1 1/2 teaspoon cinnamon, divided
2 to 3 tablespoons granulated sugar, optional
1 1/2 cups quick-cooking oatmeal
1/2 cup all-purpose flour
1 cup packed brown sugar
1 cup firm butter, cut into slices
Foil
Whipped cream topping (optional; see recipe below)
Prepare briquettes in an outdoor grill, igniting them 15 to 20 minutes before needed. They are ready when they have a white ash covering the surface.
Meanwhile, lightly grease or butter the inside of the Dutch oven. Add the pears and the apples and toss with 1/2 teaspoon cinnamon. If the apples are tart, sprinkle with sugar (and/or use a little drained pear syrup.)
In a mixing bowl, mix together the oatmeal, flour, brown sugar and the remaining 1 teaspoon of cinnamon. (If desired, you also can add additional spices such as ginger or nutmeg,1/2 teaspoon of each.) With clean fingers, cut and rub in the butter into the dry ingredients until they resembled coarse crumbs. Sprinkle over the fruit mixture and press down slightly. Cover with lid.
Place the Dutch oven on the floor of the barbecue. With tongs, equally distribute 8 briquettes under the oven and 8 to 10 on the top. (Reserve the other coals together and away from the Dutch oven. Use as a back-up if primary coals cool too fast.) Loosely cover the lid with a loose piece of foil, gingerly pressed into the side of the Dutch oven. Rotate the oven a third of a turn every 10 minutes, then rotate the lid a third of a turn the other direction. Open the lid after 20 minutes to check the fruit mixture and crumb topping to make sure nothing is over-browning.
Continue to cook, rotating as above, for a total of 35 minutes, or until the fruit mixture is bubbly. (To slow the final cooking, you can place the Dutch oven on a grill above the coals.) Remove from heat, remove lid and let the dessert cool and set for 10 to 20 minutes before serving. Serve with Whipped Cream Topping, if desired (it’s really good!).
Note: For outdoor cooking, use a “camp” Dutch oven that has three small (1 1/2 inch) legs on the bottom and the tight-fitting lid with a 1/2- to 3/4-inch flange around the outer edge. The legs create a space under the oven for the briquettes and the flanged lid keeps the briquettes from rolling off the lid. (A “kitchen” Dutch oven is flat across its bottom and has a doomed lid.) “Camp” Dutch ovens are available at outdoor stores such as Andy & Bax and G I Joe’s.
If desired, reserve pear juice to use as a sweetener if the apples are tart. If the raw apples are watery, use only granulated sugar.
Variation: To use a conventional oven, preheat the oven to 350 degrees. Follow the recipe above using a “kitchen” Dutch oven. Bake for 35 minutes. Open the lid and check the fruit mixture. Continue to bake until the fruit is bubbly, 10 to 20 minutes. Remove from the oven, take off the lid and let the dessert cool and set for about 15 minutes.
Whipped Cream Topping
For a quick and delicious topping without the work, whisk together 1 cup heaving whipping cream with 2 to 3 teaspoons instant vanilla pudding mix for 2 minutes. Set aside to thicken, about 5 minutes. Serve with the crumble. The topping can be made ahead and refrigerated. Whisk right before serving.
Adapted from Jody Simmons, head guide, Rivers & Oceans.
This recipe is recommended for those with a taste for adventure.