13 July 2010

Dutch Oven Apple Crisp

A FAVOURITE CAMPING DESSERT | APPLE CRISP



Filling
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.

Topping
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.