Tag: Dutch oven

No-Knead Rustic Bread – Simply Scratch
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This No-Knead Rustic Bread Loaf is one of the easiest bread recipes you’ll ever make. It starts with simple ingredients like bread flour, kosher salt, yeast and water. Add in a little patience ands some (hands off) time, plus a hot dutch oven and once baked, you will get a delicious, crusty and rustic loaf!

4 ingredients + 24 hours + a hot dutch oven = 1 crusty and rustic loaf of bread.

I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what’s better than the smell of bread baking in your home?

Answer: Nothing.

The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter and/or jam.

Got 24 hours? Make this rustic bread or maybe ciabatta?

To Make This Rustic Bread Loaf You Will Need:
- unbleached all-purpose bread flour – Has higher protein that all-purpose flour which lends better texture and chew.
- kosher salt – Enhances the flavors in the recipe.
- active dry yeast – Lends flavor and helps baked goods rise.
- warm water – Should be around 110-115℉ (or 43-46℃).
Combine The Dry Ingredients:

First, in a large mixing bowl, measure and add in 3 cups bread flour (why bread flour? see next step), 1-1/2 teaspoons kosher or sea salt and 3/4 teaspoon active dry yeast. Then whisk to combine.

What is the Difference between All-purpose vs. Bread Flour?

It all boils down to high protein. Protein content will affect many aspects of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain. <—I learned that from the bakerpedia.com. Typically (not always) if a recipe is yeast leavened (i.e breads) you should use bread flour. If a recipe is chemically leavened (baking powder and/or baking soda) it will need less protein and all-purpose flour is usually called for. Like in biscuits, cakes and cookies, for example.

What Is the Best Way to Dry Measure Flour?

Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a dull knife.

Make The Dough:

Next pour in the water and use a rubber spatula and mix.

It should start to form a shaggy dough.

Keep going until all the flour is incorporated.

Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.

The Next Day:

Place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450℉ (232℃). I set a timer for 20 minutes from the very start to make sure the pot gets hot.

Meanwhile, remove the plastic wrap.

The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.

Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath.

Next, with floured hands, shape it into a ball.

Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot back into your oven to bake for 30 minutes.

No need to oil your enameled dutch oven as it won’t stick.

After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown.

Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick.

It’s pretty magical, I’m not going to lie.

Lastly, once the rustic bread loaf has cooled, use a bread knife and slice before swiping in butter 😉

Click Here For More No-Knead Recipes!

Enjoy! And if you give this Rustic Bread Loaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 slices

No-Knead Rustic Bread Loaf

This No-Knead Rustic Bread Loaf is one of the easiest bread recipes you’ll ever make. It starts with simple ingredients like bread flour, kosher salt, yeast and water. Add in a little patience ands some (hands off) time, plus a hot dutch oven and once baked, you will get a delicious, crusty and rustic loaf!

Prep Time: 5 minutes

Cook Time: 50 minutes

Additional Time: 18 hours

Total Time: 18 hours 55 minutes

3 cups bread flour

1½ teaspoons kosher salt

3/4 teaspoon active dry yeast

1½ cups water, warm (around 110°)

THE DAY BEFORE – Make The Dough:

In a large mixing bowl, combine the flour, salt and yeast,

Pour in the water and use a rubber spatula and mix until combined.

Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.

THE DAY OF – Make the Bread:

Place a round dutch oven (with lid) on the lowest rack of your oven.Preheat your oven (with the dutch oven) to 450℉ (232℃).I set a timer for 20 minutes from the very start.

Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.

With floured hand, pick up the dough and shape into a ball.

Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.

Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.

Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1slice, Calories: 138kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 352mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American
This recipe was originally posted on March 13, 2019 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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January 11, 2026
Fresh Peach Crisp Recipe (So Easy!) – Oh Sweet Basil
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This peach crisp is one of my favorites! As the peaches cook, they release all of their sugars and become super gooey. And that topping! It’s like a crazy delicious oatmeal cookie on top.

Easy Peach Crisp Recipe

This homemade peach crisp is insanely good! It takes about 10 minutes of hands on prep, and then it’s ready to go into the oven. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm. You won’t find a more perfect summer dessert!

The warm topping and peaches slowly melt away as you eat it, which makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!

You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch. If doesn’t happen to be peach season, but you are craving the comfort of a fruit crisp, try our apple crisp recipe! Drooling!

Peach Crisp Ingredients

This fresh peach crisp has two main components: the gooey fruit filling and the peach crisp topping. Here’s what you’ll need to make this recipe:
- Fresh Peaches
- Butter
- Cinnamon
- Brown Sugar
- Cornstarch
- Old-Fashioned Oats
- All-Purpose Flour
- Salt
The measurements that you will need for each ingredient can be found in the recipe card at the end of this post.

Can I Use Canned or Frozen Peaches?

You already know what I’m going to say, don’t you? Fresh is best 9 times out of 10, so go with fresh in all things! But if you absolutely must (I know, the peak season for fresh peaches is so short 😫), yes, canned or frozen peaches will do.

Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first (drain off any excess peach juice) and keep the baking time the same.

What Peaches are Best for Baking?

If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!

How to Make Perfect Peach Crisp
1. Add all the filling ingredients (peach slices, butter, cinnamon, sugar and cornstarch) to a large bowl and fold them gently together until combined.
2. Pour the mixture into a greased 9×13-inch baking dish.
3. In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
4. Then add some cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste.
5. Sprinkle the topping all over the peaches.
6. This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes.
7. The top will be crisp and golden brown like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm!
These instructions can also be found in the recipe card below where you can save or print the recipe.

How to Easily Peel Peaches

I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes in the recipe card below for peeling peaches.

How to Reheat Peach Crisp

To reheat, place leftovers in the oven at 350 degrees F for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.

Does Peach Crisp Need to be Refrigerated?

Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.

Can Peach Crisp Be Frozen?

Baked fruit crisps freeze well for up to 3 months. The crisp should be cooled, wrapped in plastic and aluminum foil, and then frozen. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.

How Long Does Peach Crisp Last?

Peach crisp will keep for 2-3 days at room temperature, or 4-5 days in the refrigerator.

Can I Make This Gluten-Free?

If you want to swap the all-purpose flour for a gluten-free flour, feel free. However, we haven’t tried any other flours, so we can’t speak to which gluten-free alternative will work best.

Tips for Making Homemade Peach Crisp
- If you aren’t much of a peach fan, you could give this recipe a try using apples or blackberries instead.
- Note that old-fashioned or rolled oats are best for the peach crisp topping. Old-fashioned oats crisp up better and stay slightly chewy after being baked.
- If your peaches are super ripe and sweet, you may not need to use the full 1/4 cup of sugar called for in the filling.
- Try a crazy delicious twist on this classic peach crisp by smoking it in a smoker instead of baking it. It adds a whole new level of deliciousness to it! Head to our Smoked Peach Crisp post for all the details!
If you are looking for an old classic peach dessert recipe, then this is the best peach crisp recipe out there! The peaches are juices and bursting with flavor and the topping is crunchy and so buttery rich! You won’t be able to resist going back in for seconds!

More Peach Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Description

This peach crisp recipe is the BEST! The peaches become gooey as they cook, and the topping tastes like a warm oatmeal cookies!

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F.

In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.

6-8 Peaches, 2 Tablespoons Unsalted Butter, 1 teaspoon Cinnamon, 1/4 Cup Brown Sugar, 2 Tablespoons Cornstarch

Place fruit mixture in bottom of a greased dutch oven or 9×13-inch pan.

In a separate bowl, add the oats, brown sugar, flour, cinnamon and salt. Stir to combine.

1 1/2 Cups Old-Fashioned Oats, 3/4 Cup Brown Sugar, 1 Cup All-Purpose Flour, 1/2 teaspoon Cinnamon, 1 Pinch Salt

Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.

3/4 Cup Butter

Spread topping mixture over fruit.

Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

To peel peaches, start with perfectly ripe peaches. If they are under ripe at all, the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a paring knife to peel the skin off of the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a paring knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.

The top should be crisp like a cookie when it is done. If it is still soft. you need to keep baking.

Serving: 1cupCalories: 452kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 166mgPotassium: 253mgFiber: 4gSugar: 36gVitamin A: 987IUVitamin C: 5mgCalcium: 47mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes

Cuisine: American
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Sweet Basil

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July 30, 2024
I’ve Used This 6-Quart Lodge Dutch Oven for Years and It’s My Favorite Piece of Cookware That I Own

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

When I first got into cooking, I thought having — and knowing how to use — a Dutch oven was the pinnacle of home-chefdom. I always wanted to get one when I was in college but never pulled the trigger, mostly because I couldn’t justify taking money out of the Cheap Beer Fund to shell out for an uber-pricey Le Creuset or Staub model. It wasn’t until well after I graduated that I found the Lodge 6-Quart Enameled Cast Iron Dutch Oven. At first, I thought its low price point meant it wasn’t as good as the Le Creusets and Staubs of the world, but after some cursory research, I realized that Lodge was just as much of a heritage brand, and their high-quality, made-in-the-USA construction would last a lifetime. So, I snagged the 6-quart model and never looked back.

Three years later (besides my trusty nonstick frying pan), my Dutch oven is the most-used piece of cookware in my kitchen arsenal. It’s also my favorite piece of cookware — and not just because it looks gorgeous on my stovetop, where it lives 24/7. I love it because it’s so versatile: I use it for soups, stock, stew, baking bread, braises, searing proteins, making sauce, and much more. If I were stuck on a desert island with one piece of cookware for the rest of my life, it would be this $80 kitchen workhorse. Let’s dig into why.

Design Features That Stand Out

This Dutch oven is available in 24 striking hues with a stainless-steel lid knob, so you can match it to any and all kitchen aesthetics. (Mine usually lives on my stove when not in use, because I think it’s so cool-looking.) One of my favorite aspects about the design is that the walls of the Dutch oven are super high, which is perfect for braises, deep frying, and soups, since you’ll reduce splatter and have more room on your stovetop for making side dishes at the same time. The heat retention and even heating are seriously high-quality, too, and you can safely bring this straight to the table, since it doubles as its own serving tray and stays warm for a long time.

I’ve used this Dutch oven for pretty much everything it’s advertised as being capable of — and much more. I’ve made soups, stews, bread, cakes (not very good ones, but still), and more braised dishes than I can count. I’ve also used it to deep fry wings, make stock, and much more. I’m a total evangelist for this piece of cooking equipment, and actually try to convince my friends and family to make what I think is the best $80 investment out there when it comes to outfitting your kitchen. Honestly, if you just have a Dutch oven, you can pretty much cook anything and everything you could think of — though breaking it out every time you want to fry an egg might be a hassle. Plus, since it’s so affordable (as Dutch ovens go) I’ve put this thing through the ringer. I’ve dropped the lid from about 12 inches, I’m never gentle about plopping it on the stovetop, and I’ve even accidentally left an entire circular lasagna inside of it — unrefrigerated — for 10 days while I was on vacation in Ireland. (When I came home, I scraped it out and cleaned it with virtually no hassle.) If you asked me if there’s one piece of cookware that I wholeheartedly stand behind, it’s the Lodge 6-Quart Enameled Cast Iron Dutch Oven.

Like most cast-iron cookware, it’s pretty heavy (about 15 pounds), so if you don’t feel comfortable handling that amount of weight, this might not be for you. And, while the outside of mine looks as good as the day I got it, there’s been some staining along the inside rim and on the bottom, but a) things like Bar Keeper’s Friend should get the stains out, b) it doesn’t impact cooking, and c) I’ve never actually tried to get the stains out, so it might just be user error.

Should YOU Buy the Lodge 6-Quart Enameled Cast Iron Dutch Oven

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Ian Burke

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November 17, 2023