PREP AHEAD OF TIME: To prepare the topping, combine the rolled oats, almond flour, medium ground corn flour, sliced almonds, coconut sugar, lemon zest, and fine Kosher salt in a large ziplock bag. Shake to mix and refrigerate up to 24 hours.

To prepare the filling, combine the arrowroot powder, rose petals, and grated nutmeg in a small ziplock bag and store at room temperature for up to 24 hours.

1. Allow the firewood to burn down to coals at medium-low burning temperature.
2. Melt the butter in a small saucepan over the coals or a camp stove. Set aside to cool.
3. Thinly slice the peaches on a clean work surface or directly into the Dutch oven. Sprinkle the freshly squeezed lemon juice and vanilla extract over top, and toss with a spoon to combine. Sprinkle the arrowroot powder mixture over top and toss to combine.
4. Once the butter is cool, drizzle in the ziplock bag with the toppings mixture and shake to combine, until evenly moist. Pour the topping evenly over the peaches.
5. Place the lid on the Dutch oven and set it directly over the coals. Use tongs to transfer an even layer of coals onto the lid (sometimes I add a smoldering log!), creating an oven effect. Bake for 30 minutes before checking on the crisp. Use a Dutch oven lid lifter or welding gloves to remove the lid, being careful not to spill ash or coals into the crisp, and set on a heatproof surface away from campmates. The crisp is ready when the topping is toasted brown and the fruit is bubbling around the edges. Return the lid and continue cooking as needed.
6. When the crisp is ready, transfer the Dutch oven to a heatproof surface, warning others that it is very hot. Serve directly into each camper’s bowl, topping with heavy cream or plain yogurt as desired.
7. Store leftovers in a sealed container and chill for up to 5 days. Best reheated.