Brown Sugar Apple Crisp for an Old West–Inspired Camp Supper
This apple crisp uses basic ingredients and bakes in a Dutch oven or cast-iron skillet. It works over campfire coals or in an oven and makes a straightforward dessert after a camp meal.
Ingredients (serves 6)
5–6 apples (sliced), 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon flour or cornstarch, 1 cup rolled oats, 1/2 cup flour, 1/2 cup brown sugar (for topping), 1/2 cup cold butter (cubed), and a pinch of salt.
Method
Toss the sliced apples with 1/2 cup brown sugar, cinnamon, and flour. Place them in a greased Dutch oven or cast-iron skillet. Mix the oats, flour, remaining brown sugar, and salt. Cut in the cold butter until the mixture is crumbly. Sprinkle the topping over the apples. Cover and bake over medium campfire coals (with some coals on the lid) for 30–40 minutes, or in a 375°F oven for 30–35 minutes, until the apples are tender and the topping is browned. Let rest a few minutes before serving.
Firm apples hold up well. The crisp can be assembled at the campsite. It is best served warm and needs no special equipment beyond a Dutch oven or skillet.
Planning future RV meals and outings around the lake? The Resort at Barren River Lake is under construction and is not open yet. Our RV-sites-only resort is across the road from the lake, with no cabins now or planned and no direct lake access from the property. Join the waiting list for opening updates, then explore the area for ideas to include in your trip.
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