One of many apple dessert variations, apple crisp has a flour with the addition of other elements such as oats, nuts, and spice. The crisp can be baked in a large Dutch oven or in individual portions in small oven-safe jars.
Originating in America, it is generally recognized as a variation of the English Apple Crumble, which is very similar but only made with flour, butter, and sugar. The addition of coconut adds a bit of sweetness and crunch to this crumble.
A lazy camp version of this, I simply make a crumble recipe, then stir through a granola or muesli. It is very easy and very tasty! You can serve it as-is, with a dollop of cream, or vanilla ice cream.
Apple Crisp Recipe
- 1 cup all-purpose flour
- 1/4 cup salted butter
- 2 tablespoons brown sugar
- 1/4 cup oats
- 2 tablespoons slivered almonds
- 2 tablespoons desiccated coconut or shredded coconut
- 1/2 teaspoon ground cinnamon
- 4 apples (Granny Smith work best)
- 2 tablespoons white sugar
- 4 jars
- Dutch oven
- Preheat the Dutch oven or camp oven to 350 degrees F (175 degrees C).
- In a bowl rub together the flour and butter until it has a texture similar to breadcrumbs.
- Stir in brown sugar, oats, almonds, coconut, and cinnamon.
- Peel and core the apples, then thinly slice.
- Lay the apple slices evenly in the jars. Alternatively: You may use a single Dutch oven or casserole dish.
- Sprinkle the topping mixture evenly over the apples. Note: When the apple crisp cooks it will first expand slightly so be aware of overflow, then on cooling the apples soften and shrink, allowing the topping to drop down. Take this into account when filling so it doesn't overflow.
- Bake the crisp in the preheated Dutch oven until the apples are tender and the top is golden. This takes about 30 minutes. Tip: If using a single large dish such as a Dutch oven or casserole dish, it will take about 10 minutes longer to cook.
Cast Iron Cooking
Dutch Oven Dessert