Dutch Oven Apple Crisp

[leifbennett]

Served at 2019 Field Day on Saturday.

Ingredients
10 cups Granny Smith apples, peeled, cored, and sliced.
juice of one lemon
1 cup white sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1 cup water, approximately
1 cup quick-cooking oats (5 minute oats)
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (1 stick) butter, melted

Pre-Camp Preparation

1. Peel, core, and slice apples, and store in a ziplock bag. Add lemon juice. Keep cool.
2. Mix white sugar, 1 Tbsp flour, and ground cinnamon together, and save in a ziplock bag.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Mix thoroughly and save in a ziplock bag. Keep cool.

Directions

1. Place sliced apples in bottom of dutch oven. Sprinkle sugar mixture over apples.
2. Pour water evenly over apples and sugar mixture until the apple slices are about 80% covered.
3. Crumble oat mixture evenly over the apple mixture.
4. Cook, about 12 coals on top and 9 coals on bottom, until topping is browned but not black.

Notes

• Use other varieties of apple if desired. A less tart apple may taste better with less sugar.
• For cooking in a home oven, prepare as above in a 9"x13" baking pan. Bake uncovered at 350 degrees F for about 45 minutes.
• For a more firm apple, reduce the water to 1/2 cup.