Monday, November 29, 2010

Apple Crisp

Rating: *** Good

-4 pounds of apples
-half a box of quick oats (oatmeal)
-1/4 cup cinnamon
-1 pound dark brown sugar
-1-1/2 sticks of butter
-handful or 2 of water
-caramel sauce, for topping

Core and slice apples into a 12-inch Dutch oven (or large baking pan if you are trying it at home), filling it to approximately 2 inches from the top. Mix cinnamon, oats, and brown sugar with your hands in a separate bowl until well mixed, fine and crumbly. Dump oat mix on top of the apples, evenly spread it out over the apples and push everything down firmly in the pan. Top with sliced butter pieces and sprinkle with a little water before you put the lid on. You can also add some more water sprinkles on top if it looks too dry during cooking. Cook about 35-45 minutes or until it smells like cobbler. Dutch oven cooking time may vary. In the oven at home it's pretty consistent at 350 degrees for about 40 minutes. The ingredient amounts are all flexible; it has never turned out bad! This recipe comes out juicy, with a thick sauce and a crunchy crust. Prefer a thinner crust? Reduce topping materials. Too juicy for you? Reduce butter and water. I usually put all the dry things together in a zipper bag. One less task at camp.

Set aside 20 minutes for prep time.
Count on at least 1 hour cooking time.

The Apple Crisp was good in taste for sure, the presentation was alittle lacking but I think if i were to try it again I could make it alot better.

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