Campfire Dutch Oven Apple Crisp with Brown Sugar Oat Topping
Toss sliced apples with brown sugar, cinnamon and lemon, spread them in a greased 12-inch Dutch oven, and cover with a buttery oat-pecan topping. Bake with 8 hot coals underneath and 16 on the lid for 40 to 45 minutes, until the topping is golden and the juices bubble. Rest it 10 minutes and serve warm. Total time is about 1 hour 15 minutes, including lighting the coals.
Apple crisp is the dessert people ask for at the next site over. It's a Dutch oven, a pile of apples and a crunchy oat topping. There's no dough to roll and no fancy gear.
The oven works like a real oven when you balance the coals top and bottom. The apples go soft and jammy, and the topping turns crisp instead of soggy. Mix the topping at home and this takes about 20 minutes of hands-on work.
Campfire Dutch Oven Apple Crisp with Brown Sugar Oat Topping
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 8
- Difficulty
- Easy
- Heat
- Medium coals (about 350°F): 8 briquettes under, 16 on the lid
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
16 ingredients, Crew only
Crew Recipe
This one's for the Crew
16 ingredients · 7 steps · Trail Notes · gear list
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