While away camping with my son’s boy scout troop on Block Island last week I made dinner for 20 adults. I also made a killer nectarine, peach & blueberry crisp (gluten-free too). It was done in a Dutch oven on a campfire. I decided to make another one (without peaches) but added another element by mixing a little lemon curd with whipped cream. Delicious.
I had a little rhubarb and some strawberry compote so I made mini strawberry rhubarb crisps at the same time.
Recipe below.
