Thursday, June 14, 2012

Apple Crisp

Forrest Mount & Brenna McWilliams with help of Marlee Fitzpatrick
rate ****
This dutch oven assignment was very tasty and perfect for our trip. We decided to do it on the second night of our white water canoe trip. That day it was very rainy, and cold. Having the nice warm apple crisp was a prefect way to finish dinner that night. To make it even tastier, Mr.Brouwer drove to the local corner store and bought a box of ice cream to add with our apple crisp. We changed up the ingredients a little bit because we didnt have time to get them. We didnt use lemon juice, ground cloves and chopped walnuts and instead of it taking 60 minutes to be ready it only took anout 20-30minutes. To start Marlee peeled the apples, while forrest and I cut the apples into smaller pieces. After that, I began to prepare the topping and Marlee melted the butter and Forrest spread the apples flat in the dutch oven. After it was all mixed together, the topping was spread evenly over the apples. After we ate our dinner, Mr.Brouwer and a couple students went to get some ice cream to go with our apple crisp. By the time they got back, which wasnt even a half hour, the dutch oven was ready. Soon after eating we started to clean up. One slice was left over that someone ate the next morning. This was a very very delicious desert and a perfect way to warm up after being in cold air and water for a full day.
10cups granny smith apple slices2cups brown sugar
2Tbs. lemon juice2cups flour
3/4cup sugar1cup oatmeal
1/2cup brown sugar1/2cup chopped walnuts (optional)
1/3cup flour1cup butter; melted
2tsp. ground cinnamon
3/4tsp. grated nutmeg
1/4tsp. ground cloves
3/4tsp. salt

Prepare Filling: In a 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine remaining filling ingredients and stir to mix. Pour dry ingredients over apples and stir until apples are well coated.
Prepare Topping: In a separate bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork, mix in butter. Spread topping evenly over apples.
Bake: Cover Dutch oven and bake using 12-14 briquettes bottom and 16-18 briquettes top for 60 minutes.
Serve topped with whipped cream.
Serves: 12-14

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