Caramel Apple Crisp

“Another great recipe from Uncle Byron’s website. Made by me many times in the dutch oven. One of my favorites. Made for a 12″ dutch and I often cut the recipe in half for the little 10″ dutch when it was just Dad and I on the llama trip. The llamas, especially Hilda and Gracie, loved eating the apple peels and cores. I had this along on our last llama trip together in August of 2014…our unsuccessful attempt at getting to Duck Lake.” – Papa J

Caramel Apple Crisp

Filling

  • 8-10 granny smith apples; peeled, cored, and sliced
  • 2 tbsp lemon juice
  • 2/3 cup sugar
  • 1/3 cup flour
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 1 12 oz jar caramel sauce

Topping

  • 2 cups brown sugar
  • 2 cups flour
  • 1 cup instant oatmeal
  • 1/2 cup chopped walnut
  • 1 cup butter; melted

  1. In buttered 12" dutch, add apples and lemon juice; stir to coat apples.

    In separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix.

    Pour dry ingredients over apples and stir until apples are well coated.

    Spread out apples and pour caramel sauce over the top.

    In medium bowl combine brown sugar, flour, oatmeal and walnuts; stir to mix.

    Using a fork mix in melted butter to form coarse crumbs.

    Spread topping evenly over apples.

    Cover Dutch and bake using 10-12 briquettes bottom and 16-18 top for 60 minutes.