On this week’s show, friend of the podcast, Kate Dunbar is sharing her campground Apple and Pear Crisp recipe. What a great way to take advantage of summers bounty. Kate is a food blogger who founded The Campground Gourmet, a former restaurant owner and author of The Campground Gourmet; Simple. Delicious Meals for Dining in the Outdoors. She literally wrote the book on simple, delicious campground meals that are just as good at home!
Apple and Pear Crisp
- 3/4 cup old fashion rolled oats
- 1/2 cup flour
- 3/4 cup brown sugar
- ½ teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 6 large granny smith apples, peeled, cored and chopped
- 1- 16oz can of pears in pear juice, chopped
- 1 ¼ cups granulated sugar
- ½ lemon juiced
- 3 tablespoons cornstarch
- Zest of 1 orange
- 1 teaspoon ginger powder or 2 tablespoons candied ginger, chopped fine
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
Combine brown sugar, oats, flour and cinnamon in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
In a bowl add chopped apples, pears, sugar and lemon juice, mix well. In a smaller bowl add cornstarch, orange zest, ginger powder, cinnamon and salt, mix well and sprinkle over fruit. Toss to coat.
In a 4 qt camp dutch oven place a parchment or aluminum foil liner in it.
Add fruit mixture to camp dutch oven, Sprinkle topping evenly over fruit, place lid on camp dutch oven. Arrange coals for baking with 12 coals under oven and 18 on lid. Cook crumble for 15 minutes then rotate the dutch oven 180 degrees, turn the lid and additional 45 degrees. After an additional 15 minutes of cooking remove the lid and check to see if the topping is browned and the filling is bubbling. If it is not, replace some of the coals on top of the lid and around the camp dutch oven, rotate camp dutch oven 180 degrees. Check again in 15 minutes for doneness. Remove camp dutch oven from fire, uncover, and let crumble cool at least 15 minutes. Serve with whipped cream.