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Dutch Oven Recipes > Old Home Apple Crisp |
Apple Filling | Crisp Topping | ||
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1 | cup dried currants | 1 | cup all-purpose flour |
1/4 | cup spiced dark rum | 1 | cup old fashioned oats |
8-9 | large granny smith apples; peeled, cored, and sliced | 1 | cup brown sugar; packed |
1 | lemon; juice from | 3/4 | cup chopped pecans or walnuts |
1/3 | cup instant tapioca | 1/2 | tsp. ground cinnamon |
1 1/4 | cups sugar | 1/2 | cup + 2 Tbs. unsalted butter; chilled |
2 | tsp. ground cinnamon | ||
3/4 | tsp. grated nutmeg | ||
1/4 | tsp. ground cloves | ||
3/4 | tsp. salt |
Prepare Filling: In a large mixing bowl soak currants in 1/4 cup rum for 30 minutes. Add the remaining filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run. Prepare Crisp Topping: In a medium mixing bowl add all topping ingredients except butter; stir to combine. Cut butter into small pieces and add to other ingredients. Use your fingers to work butter into flour mixture until coarse crumbs form. Assemble Crisp: Add prepared filling to a clean lightly oiled 12" Dutch oven; spread evenly. Sprinkle crisp topping evenly over top of filling. Cover oven and bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for about 1 hour until crisp is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes. Serve warm with vanilla ice cream or topped with whipped cream. Serves: 12-14 [ Back ] |
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