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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Bavarian Apple Tort

  Crust   Topping
3/4 cup butter 4 cups thinly sliced apples
1/2 cup sugar 1/2 tsp. ground cinnamon
1/2 tsp. vanilla 1/3 cup sugar
1 1/2 cup flour 1/2 cup sliced almonds
12 oz. cream cheese    
6 Tbs. sugar    
2 eggs; well beaten    
3/4 tsp. vanilla    

Prepare Crust: In a small mixing bowl combine all ingredients and cut together to make a soft dough. Press dough into the bottom of a 12" Dutch oven making sure the dough comes up the sides of the oven about 1 1/2".

Prepare Filling: In a small bowl cream together all ingredients until smooth. Spoon filling into crust and spread evenly.

Prepare Topping: In a bowl add apples, cinnamon, and sugar and mix until apples are well coated. Spread apples over top of filling. Sprinkle almonds over the apples.

Replace the lid and bake using 8-9 briquettes bottom and 16 briquettes top for about 45 minutes or until crust is lightly browned. Make sure to rotate the oven and lid every 10 minutes to keep from developing brown spots on the crust.

Serves: 8-10

(Recipe courtesy of Chuck Peppler of Fruit Heights, UT).

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