Recently, we got together for a campout in North Texas- Fall Fairies at Lake Mineral Wells State Park. We had a Dutch oven class. We had some tried and true recipes and we had some new recipes.

Searching for the perfect recipe!

When I was researching recipes to take, I came across the Dutch Oven Apple recipe and knew we had to try it as one of the desserts. The dry ingredients can be premeasured and combined ahead of a camping trip. You could also juice your lemon ahead of time. The only thing you would have to do at the campground is to peel and slice your apples. If you are with a group, have a couple of knives ready and have them help you peel and slice to get the job done quicker.  At this campout, I actually took an apple peeler/slicer tool with me and it took us a few minutes to take care of 10 apples!

Dessert Success!

This dessert was a hit with everyone (even the armadillo!) and I had to quickly get them a copy of the recipe so they could make it at home for the other Girl Campers’ friends and families. One difference of this recipe is the lemon – it really gives it a different taste.

Even the armadillo loved it!
Tweaked for home

One thing I did at the campout was to also substitute the all purpose flour with gluten free flour so that I could have it! The gluten free flour did great in this recipe.

Tweaking it for home oven:

I made it at home this Thanksgiving and instead of the golden raisins, I substituted Craisins. This variation was a hit with my family.

I really hope you try this recipe out on your next campout or at home!  I promise you won’t regret it!

Source: Lodge Cast Iron Field Guide to Dutch Oven Cooking. Please take note (in parentheses below) of the changes I made to the recipe. Enjoy!

Apple Crisp Recipe

12 in Dutch oven, 24 hot coals, 8-10 servings

Apple Mixture:

Apples, 10 cups, peeled and sliced

Lemon juice ¼ cup

Sugar ¾ cup

Golden raisins ½ cup (At our camp out, I used dates. At home, I used Craisins – both worked well!)


Brown sugar 1 ½ cups

Oats 1 ½ cup

Flour 1 ¼ cup (I used gluten-free flour both times!)

Butter ¾ cup

Lemon zest 2 T.

Cinnamon 1 T.

Nutmeg 1 t.

Cardamon 1 t. (I did not include this in our version of this recipe.)

Spread apple mixture in bottom of Dutch oven. Top with topping. Bake at 350 for 25-30 minutes, using 8 coals under and 16 on lid. Continue cooking until apples are cooked and topping is brown. Serve warm with ice cream or whipped topping.

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Christy Taylor

Guide, North Texas


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