A camping recipe from Sheryl.
Highly adaptable recipe. Good for dessert as well as breakfast. I've even cooked it over the top of a pork loin, that was awesome! I made it originally for my family, especially at holiday meals.
When I got my first Dutch oven, it just seemed like this recipe was made for it. I bragged to our then reigning cub scout camp chef that my apple crisp recipe was better than his.
Nowadays I make it for all our outings.
One time I didn't put it on the menu and the children begged and the grown folks whined until somebody got in their truck and drove 20 miles to get the supplies!
Can you tell we like it?!

INGREDIENTS:

4 pounds of apples
half a box of quick oats (oatmeal)
1/4 cup cinnamon
1 pound dark brown sugar
1-1/2 sticks of butter
handful or 2 of water
caramel sauce, for topping

PREPARATION:

• Core and slice apples into a 12-inch Dutch oven (or large baking pan if you are trying it at home), filling it to approximately 2 inches from the top. Mix cinnamon, oats, and brown sugar with your hands in a separate bowl until well mixed, fine and crumbly.

• Dump oat mix on top of the apples, evenly spread it out over the apples and push everything down firmly in the pan. Top with sliced butter pieces and sprinkle with a little water before you put the lid on. You can also add some more water sprinkles on top if it looks too dry during cooking. Cook about 35-45 minutes or until it smells like cobbler.

• Dutch oven cooking time may vary. In the oven at home it's pretty consistent at 350 degrees for about 40 minutes.

• The ingredient amounts are all flexible; it has never turned out bad! This recipe comes out juicy, with a thick sauce and a crunchy crust. Prefer a thinner crust? Reduce topping materials.

• Too juicy for you? Reduce butter and water. I usually put all the dry things together in a zipper bag. One less task at camp.

• Servings: a lot!
  Preparation time: 1 hour