|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|
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.
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