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3 cups apples, peeled and cored
1 1/2 cups bread crumbs, Dry and fine
graham cracker crumbs
1/2 cup butter, melted
1 1/2 cups brown sugar, packed
1 1/2 tablespoons cinnamon
1 teaspoon cloves, ground
1/2 cup lemon juice
Mix crumbs and butter, grease the sides and bottom of the Dutch oven, and press the buttered crumbs thickly on the bottom and sides to form a crust. Mix the sugar and spices together. Peel and core the apples. Slice them into about 1/4 to 1/2 inch thick slices. Put a layer of apples on the bottom of the pan, and sprinkle with brown sugar mixture and a few drops of lemon juice. Continue adding layers until the apples are used up. Spread a layer of buttered crumbs on the top, and dot with butter. Cover the oven and bake in coals for 30 to 40 minutes at 300 degrees F. Traditionally served in bowls with cream.
a. Use almost any fruit; peaches, pears, apricots, cherries or berries all work.
b. Canned fruits may also be used. Drain them well, reduce the sugar by half, and mix 1/4 cup of the fruit's syrup with 1/4 cup lemon juice rather than using pure lemon juice.