Campfire Dutch Oven Apple Crisp

Every fall, one of my favorite traditions since being married is going apple picking at Eckert's Farm in Belleville, Il. The first year we went, we naively came away with two bags filled with apples. They lasted us months - I'm pretty sure we moved into our second apartment with some of those apples in tow. They stayed fresh and delicious, mind you. But still, we overdid it. The second year we were smarter; but then we fell hard for their massive mums. Great price, so I felt less than guilty.

This year, year three, we were experienced and ready. We went early on a Saturday before we headed out for a camping trip. It was the chilliest it's been since we started going, but in the best kind of way - the sign that fall is really here. We got right onto the wagon, picked four varieties of apples (Braeburn, Cameo, Sun Crisp and Golden Delicious) in the right moderation and then made our way to the pumpkin field.




In years past we actually never picked a pumpkin, but this year, we happened to go on a weekend when pick-your-own pumpkins were half off. So there it was, our trap for the year. By Jonathan's guess, we had picked ourselves a 25-pounder. By the scale's more accurate measurements, she was 37. You got us again, Eckert's!

Later that afternoon we met up with our friends near Marble Creek Campgrounds. "Near" because the campgrounds were closed for renovations, but our friends had friends whose parents have some land and a small house nearby. So the afternoon was spent layered up by a campfire, breathing in fall and just relaxing. The perfect setting to christen our new dutch oven and make use of a few of our apples.

Campfire Dutch Oven Apple Crisp

• 5 Braeburn apples, sliced about 16 slices per apple
• 1/2 package (1.25 cups) Eckert's Apple Crisp Mix
• 6 tablespoons butter
• cinnamon and brown sugar
• a campfire (optional, but highly recommended)

We lined the Dutch oven with aluminum foil, which I highly recommend for easy cleanup. Jonathan melted a tablespoon of butter for the bottom, and I layered in the apple slices.

I sprinkled the apples with cinnamon, because the more the merrier in my book, before adding the apple crisp mix on top. Place the five tablespoons on top, evenly distribute, and top with brown sugar. Cover with lid and place on a layer of coals in the fire. Top with coals.

Rotate the Dutch oven after 10 minutes. After 10 more minutes, remove from fire. If you've got a nice caramelized topping forming, you've hit the jackpot! Allow the crisp to stop bubbling, or your mouth will be sorry; trust me.

If you have a pup nearby to eat up any fallen apple slices, all the better.