Uploaded August 2020 | Updated September 2026, 2 weeks ago
Peach Crumb Pie
(For a 10-12” Camp Oven)
Ingredients:
1 ready-made pie crust
1 pie tin
Filling:
3½ lbs. fresh peaches, pitted & sliced (about 7 cups)
¾ cup light brown sugar, packed
1 tsp. ground cinnamon
¼ tsp. ground ginger
1½ tbsp. cornstarch
1 tsp. vanilla extract
Topping:
2/3 cup rolled oats
¼ cup all-purpose flour
½ cup light brown sugar, packed
¼ tsp. salt
2 tbs. unsalted butter, melted
1 tbsp. lemon juice
1 tsp. water
Directions:
1. Preheat the camp oven using 23 briquettes, if using a 10” oven, 16 on lid and 7 under oven. Add one additional briquette to lid and 1 under the oven, if using a 12” camp oven. (There will be a coal change after baking the pie for 40 minutes)
2. Prepare the pie filling, in a medium size bowl. Combine the peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla. Toss well. Transfer the filling into the ready-made pie shell.
3. Prepare the topping in a medium size bowl. Combine the oats, flour, brown sugar and salt. Add the butter, lemon juice and water. Press the topping mixture together to form clumps, then break them into smaller pieces over the filling.
4. Place the pie in the hot oven and bake for 40 minutes. Remove the lid and tent the pie with tinfoil, to keep the topping from over browning. Place lid back onto oven and change coals. Bake for 40-45 minutes longer. After pie has baked a total of 80-85 minutes, check to see if filling is thick and bubbly.
5. Remove pie from heat and place on a wire rack to cool. Serve warm or cool and Enjoy!!!
(8 servings)
Webisode Index:
0:00 Intro
0:18 Opening
0:41 Ingredients
1:30 Making the Filling
2:53 Parchment Tip
3:15 Adding the Filling
3:33 Making the Topping
4:38 Placing the Topping
5:39 Baking the Pie
7:40 Cooling the Pie
7:57 Serving the Pie
8:09 Closing
8:41 Outro
9:25 Peach Cobbler End Screen
Our Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Peach Crumb Pie
(For a 10-12” Camp Oven)
Ingredients:
1 ready-made pie crust
1 pie tin
Filling:
3½ lbs. fresh peaches, pitted & sliced (about 7 cups)
¾ cup light brown sugar, packed
1 tsp. ground cinnamon
¼ tsp. ground ginger
1½ tbsp. cornstarch
1 tsp. vanilla extract
Topping:
2/3 cup rolled oats
¼ cup all-purpose flour
½ cup light brown sugar, packed
¼ tsp. salt
2 tbs. unsalted butter, melted
1 tbsp. lemon juice
1 tsp. water
Directions:
1. Preheat the camp oven using 23 briquettes, if using a 10” oven, 16 on lid and 7 under oven. Add one additional briquette to lid and 1 under the oven, if using a 12” camp oven. (There will be a coal change after baking the pie for 40 minutes)
2. Prepare the pie filling, in a medium size bowl. Combine the peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla. Toss well. Transfer the filling into the ready-made pie shell.
3. Prepare the topping in a medium size bowl. Combine the oats, flour, brown sugar and salt. Add the butter, lemon juice and water. Press the topping mixture together to form clumps, then break them into smaller pieces over the filling.
4. Place the pie in the hot oven and bake for 40 minutes. Remove the lid and tent the pie with tinfoil, to keep the topping from over browning. Place lid back onto oven and change coals. Bake for 40-45 minutes longer. After pie has baked a total of 80-85 minutes, check to see if filling is thick and bubbly.
5. Remove pie from heat and place on a wire rack to cool. Serve warm or cool and Enjoy!!!
(8 servings)
Webisode Index:
0:00 Intro
0:18 Opening
0:41 Ingredients
1:30 Making the Filling
2:53 Parchment Tip
3:15 Adding the Filling
3:33 Making the Topping
4:38 Placing the Topping
5:39 Baking the Pie
7:40 Cooling the Pie
7:57 Serving the Pie
8:09 Closing
8:41 Outro
9:25 Peach Cobbler End Screen
Our Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
