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Byron's Dutch Oven Cooking Page

Byron's 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    

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

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