Enjoy this Dutch Oven Apple Crisp recipe on your next camping trip or baked at home. It is the perfect taste of fall in one bite!
(This recipe for Dutch Oven Apple Crumble was originally published in November 2017, but was updated with new photos in 2020).
Last month we attended a fall camping rally and our friends, Peggy and Paul were there. Peggy is a fantastic cook and is always eager to have us taste her camping food and have it shared here on the blog.
Peggy submitted her Rhubarb Crunch Recipe to be featured back in the spring and now she has another great Dutch oven dessert. Enjoy her version of Dutch Oven Apple Cobbler which she adapted from the King Arthur Flour Cookbook.
Dutch Oven Apple Crisp Recipe
This recipe has several steps, including prep that can be done at home. Make sure to read through the entire post so that your dessert turns out. You should also check out our Dutch Oven Cranberry Apple Dump Cake.
Recipe Prep at Home Before Camping
The topping can be made ahead and kept chilled until ready to use. I do this before each camping trip.
In a food processor or with a pastry blender (which is easier for prep while camping), cut flour and butter pieces together until crumbly.
Add the rest of the ingredients except for the oats. When all the ingredients are combined evenly, stir in the oats. Store in a covered container or a plastic zipper storage bag.
Apple Crumble in Dutch Oven Directions
It is time to start baking at the campground. Prep the charcoal briquettes using a charcoal chimney. You will need 8 for the bottom and 16 for the top, but it is a good idea to add a few extra for backup.
Preheat your Dutch oven over the campfire to speed up the backing process.
Mix the sliced apples with the rest of apple mixture ingredients in a large bowl, stirring gently to keep apples from breaking.
Line the Dutch oven with a homemade parchment liner. Pour the apple mixture into the Dutch oven.
Top the apples with the crumbly mixture.
Sprinkle some chopped nuts on top of this camping apple crisp if desired.
Apple Dessert Baking Instructions
Place the 8 coals in an even circular pattern in the bottom of a foil pan and put the Dutch oven on top. We like to use a foil pan that is about the same size as the cast-iron pot. We keep this and reuse on each camping trip.
Place the lid on the Dutch oven and put 16 coals on top around the rim and middle of the lid.
Bake for 40- 45 minutes, rotating the lid and Dutch oven opposite directions every 10-15 minutes, to ensure even baking.
Remove the lid and check to see if the campfire apple crisp is bubbly and brown around the 35-40 minute point. You can leave it a few more minutes, but keep in mind that the oatmeal crisp topping will keep baking in a hot Dutch oven. Do not overbake!
When fully baked as you like, allow this camping apple dessert to sit for at least 10 minutes with no coals before serving.
Doesn’t this camping apple crumble look fantastic? It was amazing!
Thank you to Peggy for sharing this recipe with us. She is a fantastic cook and we are looking forward to featuring more recipes from her again.
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- 8-10 Granny Smith apples plus 4 more of a different variety- Gala, etc.
- 4 oz. of apple juice or cider
- 1 cup brown sugar
- 3 Tbsp butter, melted
- 2 tsp cinnamon
- 4-5 Tbsp flour
- 1/2 tsp salt
- 3/4 cup flour
- 1 1/2 stick COLD butter, cut into small pieces
- 1/4 tsp salt
- 3/4 cup brown sugar
- 3/4 tsp cinnamon
- 1 tsp baking powder
- 3/4 - 1 cup old fashion oats
- For best results read through the details in the post above.
- Prepare the topping ahead of time and kept chilled until ready to use. I did this before the camping trip. Store the topping in a covered container or a plastic zipper storage bag.
- In a food processor at home or with a pastry blender (which is easier while camping), cut flour and butter pieces together until crumbly. Add the rest of the topping ingredients except for the oats. When all the ingredients are combined evenly, stir in the oats.
- Prepare the charcoal for baking in a charcoal chimney. You will need 8 for the bottom and 16 for the top, but add a few extra for backup.
- Peel and slice the apples. I used an apple peeler/corer/slicer device to speed up the process. Mix the sliced apples with the rest of apple filling ingredients in a large bowl, stirring gently to keep apples from breaking.
- Place apple mixture into a lined Dutch oven and top with the crumbly mixture. You can sprinkle with some chopped nuts if desired.
- Put the lid on the Dutch oven.
- Place the 8 coals in an even circular pattern and put the Dutch oven on top. Arrange 16 coals on the top around the rim and middle of the lid.
- Bake for approximately 40- 45 minutes, Rotating the lid and Dutch oven in opposite directions every 10-15 minutes to ensure even baking. Add or remove coals as needed.
- Around the 35-40 minute mark, check to see if the dessert is bubbly and brown. Allow for more time if needed, but be aware that the crumble can easily burn.
- Allow the Dutch oven to sit for at least 10 minutes with no coals before serving.
Add other seasonal fruit such as pears or cranberries to the filling.
Please rate this recipe, leave a comment below, or share a photo of how it turned out for you on this pin on Pinterest.
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Amount Per Serving: Calories: 400Total Fat: 15g