7 Easy Dutch Oven Camping Desserts for Fall

7 Easy Dutch Oven Camping Desserts for Fall

THE FALL CAMP KITCHEN

7 Easy Dutch Oven Camping Desserts for Fall

Cool evenings call for warm desserts. These easy Dutch oven camping desserts bring apples, pumpkin, cinnamon, and maple to your fall campsite—with simple ingredients and very little prep.

Before You Start

Use a seasoned cast-iron camp Dutch oven with a coal-holding lid. These recipes are sized for a shallow 10-inch oven, about 4 quarts. Grease it lightly before cooking.

For baking, aim for approximately 350°F using your manufacturer's charcoal guide, with heat above and below the pot. Check periodically and rotate the pot and lid carefully to help prevent hot spots. Avoid direct flames.

Times below are estimates, not tested guarantees. Wind, weather, charcoal, and oven size affect cooking. Follow campground fire rules, cook outdoors, and use heat-resistant gloves and a lid lifter. Keep refrigerated ingredients chilled until needed.

01 / THE FALL CLASSIC

Apple Cinnamon Crisp

Tender apples and a buttery oat topping make this a cozy campsite favorite.

Ingredients: 4 medium apples, thinly sliced; 2 tablespoons brown sugar; 1 teaspoon cinnamon; 2 tablespoons water. For the topping: ¾ cup rolled oats, ⅓ cup all-purpose flour, ⅓ cup brown sugar, and ¼ cup softened butter.

  1. Toss apples with sugar, cinnamon, and water in the greased oven.
  2. Mix the topping into crumbs and scatter over the apples.
  3. Cover and bake for about 35–45 minutes, until apples are tender and the topping is golden. Rest 10 minutes.

Pack-ahead tip: Measure the dry topping ingredients into one reusable container.

02 / THE EASY SHORTCUT

Pumpkin Spice Cinnamon Rolls

Ingredients: One 8-count tube refrigerated cinnamon rolls with icing, ⅓ cup canned pumpkin purée, 1 tablespoon brown sugar, and ½ teaspoon pumpkin pie spice.

  1. Arrange rolls in the greased oven with a little space between them.
  2. Mix pumpkin, sugar, and spice. Spread a thin layer over the rolls.
  3. Bake covered, using the package temperature as your target. Begin checking around 20 minutes; allow roughly 20–35 minutes. Centers should be fully baked, with no sticky raw dough.
  4. Cool slightly, then drizzle with the included icing.

03 / SWEET & TART

Apple Cranberry Biscuit Cobbler

Ingredients: One 21-ounce can apple pie filling, ½ cup fresh cranberries, ¼ cup water, ½ teaspoon cinnamon, and one small tube refrigerated biscuits containing about 5 biscuits.

  1. Combine filling, cranberries, water, and cinnamon in the greased oven.
  2. Cut biscuits into quarters and arrange in a single loose layer on top.
  3. Bake covered for about 30–40 minutes, until the fruit bubbles and biscuit centers are baked through. If the tops brown early, reduce lid heat and continue gently.

Simple swap: Use ¼ cup dried cranberries if fresh ones are unavailable.

04 / JUST FIVE INGREDIENTS

Maple Pecan Baked Apples

Ingredients: 4 medium apples, ¼ cup chopped pecans, 3 tablespoons maple syrup, 1 teaspoon cinnamon, and 2 tablespoons butter. Add ½ cup water to the pot.

  1. Core the apples without cutting through their bottoms.
  2. Fill with pecans, syrup, and cinnamon; top with butter.
  3. Stand apples in the oven, pour water around them, and bake covered for about 30–45 minutes, until easily pierced with a fork.

05 / FOR CHOCOLATE LOVERS

S’mores Brownies

Ingredients: One brownie mix labeled for an 8-inch square pan, the eggs/oil/water required on its package, ¾ cup mini marshmallows, and 2 graham cracker sheets, broken into pieces.

  1. Prepare the batter as directed and spread in the greased oven.
  2. Bake covered at the package's target temperature. Begin checking at 20 minutes; expect roughly 20–35 minutes. A toothpick near the center should show moist crumbs, not liquid batter.
  3. Add marshmallows and graham crackers. Cover for another 3–5 minutes, until marshmallows soften. Rest before slicing.

06 / A WARM, SIMPLE FINISH

Cinnamon Maple Pears

Ingredients: 4 firm, ripe pears, halved and cored; 3 tablespoons maple syrup; 2 tablespoons butter; ½ teaspoon cinnamon; and ¼ cup water.

  1. Place pears cut-side up in the oven. Add water around them.
  2. Drizzle with syrup, sprinkle with cinnamon, and dot with butter.
  3. Bake covered for about 25–40 minutes, until tender. Spoon the warm juices over each serving.

07 / THE SHAREABLE TREAT

Cinnamon Sugar Biscuit Bites

Ingredients: One 8-count tube refrigerated biscuits, ¼ cup melted butter, ⅓ cup granulated sugar, and 1 teaspoon cinnamon.

  1. Cut each biscuit into quarters. Toss lightly with melted butter, then cinnamon sugar.
  2. Arrange in one layer in the greased oven. Use two batches if pieces are crowded.
  3. Bake covered for about 20–30 minutes, until golden and fully cooked in the middle. Serve warm.
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