Last weekend, my daughter and I taught outdoor cooking to an awesome bunch of Girl Scout adult volunteers and teens. This crisp is one of the things we made. I promised them I would get it posted to the blog right away and here it is! We also made Cookie’s Cornbread and Vegetarian 3-Bean Chili. I’ll have the chili posted soon.
I love crisps and this crisp is one of my favorites because it uses tart Granny Smith apples and has a sweet and cinnamony toasted crunchy oat topping. We have made this crisp for a dessert following lunch or dinner and we’ve also made it for breakfast. We justified making it for breakfast because it has apples and oatmeal in it. So if you want to make it for breakfast, tell them, “Cookie said it was okay!”
We like to prep all our dry ingredients at home. You could also prep your apples at home and just add a smidge of lemon juice to the bag to keep them from oxidizing and turning brown, but this will add a bit more tartness to the crisp, which isn’t necessarily a bad thing.
When you get to camp it’s just “some assembly required.” So, as a dessert or as a breakfast item, this crisp is a winner.
12-inch Dutch oven
1 cup +2 tablespoons flour
1 cup + 2 tablespoons brown sugar
¾ cup old-fashioned oats
3 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon all spice
6 tablespoons butter, softened
6 large Granny Smith apples, peeled, cored and diced
At home, combine flour, brown sugar, oats, cinnamon, nutmeg, and all spice in a gallon-size heavy-duty resealable bag for transport to camp in your food tote.
In camp, peel, core and dice the apples. Foil line your Dutch oven and start 25 coals. Apply a thin coating of butter or oil to the foil.
Add butter to the dry ingredients in the resealable bag. Seal the bag and thoroughly mush ingredients together with hands until you get a nice crumbly texture.
Spread apples evenly in Dutch oven. Spoon butter-flour mixture evenly over the apples.
Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour. Refresh coals as needed.
You could also make a double batch in a 16-inch Dutch oven. Adjust coals as necessary.
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