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Mix the oats, flour, nutmeg, sesame seeds, salt, and brown sugar. Store in an airtight container and pack it with the rest of your camping food and ingredients.
Start heating your charcoal briquettes.* The amount will depend on your dutch oven size. You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes for the top and 8 for the bottom. I always heat a few extra as well.
Line a cast iron dutch oven with parchment paper to make cleanup a breeze. Slice the peaches.
Add the sliced peaches and blackberries into the dutch oven.
Add the zest of 1 lemon, juice of ½ a lemon, and 3 Tbsp brown sugar. Mix until the fruit is well coated.
In a large bowl, add the topping mixture you made at home. Cut a stick of butter into a few pieces and add the butter into the bowl with the topping mixture.
Using 2 forks or your hand, mash the butter into the flour mixture until it turns crumbly.
Sprinkle the mixture evenly over the fruit. Cover with the dutch oven lid.
When the briquettes are heated, add some underneath the dutch oven and some on top of the lid to create 400°F inside. Cook for 40 minutes, rotating the dutch oven 180° halfway through.
Once done, carefully remove the briquettes and open the lid to reveal a beautiful dutch oven crisp. Serve and enjoy!