Go Back
Print Recipe

Equipment

  • 6 quart cast iron Dutch oven

Ingredients

Apple Filling

  • 6 cups apples peeled and chopped
  • 2 teaspoons lemon juice
  • ½ cup sugar
  • ¼ cup Bob's Red Mill 1-to-1
  • 1 teaspoon cinnamon

Oat Topping

  • ½ cup Bob's Red Mill 1-to-1
  • ½ cup brown sugar
  • ½ cup large flake rolled oats
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup Margarine room temperature

Instructions

  • Prepare Charcoal Briquettes

Apple

  • Place the chopped apples and lemon juice directly into the Dutch oven. Stir everything together until the apples are well coated.

Topping

  • Combine the flour, brown sugar, oats, cinnamon, and salt in a bowl. Stir well to combine.
  • Cut the butter to the oat mixture.
  • Scatter the oat topping, evenly in chunks, over the top of the apples in the Dutch oven.
  • Place lid on dutch oven
  • Place briquettes on and under the Dutch oven
  • bake until the top is golden and the apple filling is bubbling, about 55 to 60 minutes.
  • Cool the apple crisp before serving warm

Notes

Note: Place 18 briquettes on lid and 6 underneath and have as many prepared to keep the heat. Make sure to rotate the oven regularly.
see http://dutchovendude.com/campfire-cooking.php for details on campfire cooking.