Wednesday, August 1, 2012
Dutch Oven Pineapple Express
This is a little variation on my Brown Apple Betty that I like to make when we go camping. Instead of apples it uses canned peaches and pineapple and can be baked in either a 10 or 12 inch Dutch oven.
Before leaving the house, mix together the following dry ingredients and place in a big ziplock bag:
1 cup brown sugar
1/2 cup white sugar
1 cup oats
3/4 cup flour
1 cup chopped pecans
2 tsp cinnamon
1 tsp nutmeg
When you are ready to cook, drain the syrup and juice from the cans of fruit and spread evenly on the bottom of the Dutch oven. I use:
2-29oz cans peach halves in light syrup
2-15oz cans pineapple chunks in juice.
Sprinkle the dry ingredients over the top of the fruit.
Slice one stick of butter into 1/2 inch pieces and place evenly around on the top.
Cover and bake with about 8 briquettes on the bottom and 13 on the top.
Cook for 45 minutes or so. The topping should be brown when it's done.
At home I serve it with ice cream, in camp I use whipped cream. (The canned stuff keeps just fine in an ice cooler). Either way it's delicious!