Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Old Home Apple Crisp

  Apple Filling   Crisp Topping
1 cup dried currants 1 cup all-purpose flour
1/4 cup spiced dark rum 1 cup old fashioned oats
8-9 large granny smith apples; peeled, cored, and sliced 1 cup brown sugar; packed
1 lemon; juice from 3/4 cup chopped pecans or walnuts
1/3 cup instant tapioca 1/2 tsp. ground cinnamon
1 1/4 cups sugar 1/2 cup + 2 Tbs. unsalted butter; chilled
2 tsp. ground cinnamon    
3/4 tsp. grated nutmeg    
1/4 tsp. ground cloves    
3/4 tsp. salt    

Prepare Filling: In a large mixing bowl soak currants in 1/4 cup rum for 30 minutes. Add the remaining filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run.

Prepare Crisp Topping: In a medium mixing bowl add all topping ingredients except butter; stir to combine. Cut butter into small pieces and add to other ingredients. Use your fingers to work butter into flour mixture until coarse crumbs form.

Assemble Crisp: Add prepared filling to a clean lightly oiled 12" Dutch oven; spread evenly. Sprinkle crisp topping evenly over top of filling.

Cover oven and bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for about 1 hour until crisp is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes.

Serve warm with vanilla ice cream or topped with whipped cream.

Serves: 12-14

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