13 July 2010

Dutch Oven Apple Crisp


9 large apples; peeled, cored, and sliced
1 lemon juice
2 t. cinnamon
3/4 t. nutmeg
1/4 t. ground cloves
3/4 t. salt

Mix, cover and set aside 1 hour.

1 C. flour
1 C. old fashioned oats
1 C. brown sugar; packed
3/4 C. walnuts, chopped
1/2 t. cinnamon
1/2 C. + 2 T. butter

Medium mixing bowl. Combine topping ingredients except butter. Cut butter into small pieces. Add to other ingredients. Use fingers to work into flour mixture until coarse crumbs form.

Place on 10-12 hot briquettes and put 18-20 on top. Bake for 45 minutes to 1 hour until golden brown on top and bubbly. Rotate the base and the lid 1/4 turn in opposite directions every 15 minutes.

Serve with caramel sauce and/or cream.


Kiley said...

This was my favourite of the whole trip. Hip, hip, hooray!

Anonymous said...

My husband wanted a recipe for apple crisp for boy scout camp- would have tried this one, but when I tried to print it all I got was ads. Will try something else.

Jackie said...

Anon, I know what you mean ... I've noticed myself that it can be tricky to print from a browser sometimes. Feel free to copy and paste the recipe from my post into your word processing document and print from there.

Thanks for popping by.

Patricia Riddle said...

What size dutch oven?

Jackie Boucher said...

Ah! Good question Patricia. I'm about 90 % sure that was in our 10" Dutch Oven.

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