Hi Jackie. The burning might be due to the material your Dutch oven is made of. It may do better if you lower the oven temperature by 25°F. You could also try putt the Dutch oven on another pan, a sheet pan for example, just to give you a little bit of extra insulation on the bottom. For the crispness, you may need to alter the time spent in the oven with the lid on. Having it on for about the first half or 2/3 of baking time is usually sufficient. Then with the lid off, it will brown, but the crispness should already be set. It may take some experiments! Annabelle@KAF

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