Bourbon Cinnamon Peach Crumble
(A warm, sweet campfire dessert that tastes like home in a skillet.)
Essence:
Soft peaches bubbling under a crisp brown sugar crust with butter and bourbon melting together in the heat. It’s the smell that keeps everyone near the fire a little longer.
Ingredients (Packable Version):
1 can peach slices in syrup (or 3 fresh peaches if in season)
2 tablespoons brown sugar
3 tablespoons oats
2 tablespoons flour
2 tablespoons butter or ghee
A pinch of cinnamon
A splash of bourbon or a spoon of vanilla extract if preferred
Optional: a handful of crushed nuts for crunch
Gear Needed:
Small cast iron skillet or foil pie pan
Spoon or stick for stirring
Foil or lid
Prep at Home:
Mix oats, flour, and brown sugar into a single dry bag. Slice butter into small chunks and keep wrapped in wax paper.
Cooking at Camp:
Drain most of the syrup from the peaches, leaving about two spoonfuls for moisture.
Pour the peaches into the skillet and add bourbon and cinnamon.
In another tin, mix the dry crumble with butter until coarse.
Sprinkle the topping evenly over the fruit.
Cover lightly with foil and set beside the coals.
Let it cook for fifteen to twenty minutes until the edges bubble and the top browns slightly.
Field Notes (Gramps’ Reflection):
“The best part about this one is the smell. Let the crumble cool just enough to keep from burning your tongue, then eat it slow. Life’s got no hurry when dessert’s good.”
Variations:
Use canned apples instead of peaches for an autumn flavor.
Add a pinch of nutmeg or clove for colder nights.
Pairing Ideas:
Serve with strong camp coffee or a nip of bourbon from the same bottle. Share it or don’t, it will taste good either way.
