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| Dutch Oven Recipes > Carmel Apple Crisp |
| Filling | Topping | ||
| 8-10 | large granny smith apples; peeled, cored and sliced | 2 | cups brown sugar |
| 2 | Tbs. lemon juice | 2 | cups flour |
| 2/3 | cup sugar | 1 | cup instant oatmeal |
| 1/3 | cup flour | 1/2 | cup chopped walnuts |
| 2 | tsp. ground cinnamon | 1 | cup butter; melted |
| 3/4 | tsp. ground nutmeg | ||
| 1/4 | tsp. ground cloves | ||
| 3/4 | tsp. salt | ||
| 1 | (12 oz.) jar carmel sauce |
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In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour carmel sauce over the top. In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples. Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serves: 16 [ Back ] |
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