Dutch Oven Carmel Apple Crisp

This was to DIE for! Seriously it was sinful. Again I was too busy licking my lips to stop and snap an after picture, but you get the idea with the shot below, a little more dressed up than the paper plates we devoured it on. This is a must try when you are out enjoying the great outdoors, beats smores any day.

	Filling		Topping
8-10	large granny smith apples; peeled, cored and sliced	2	cups brown sugar
2	Tbs. lemon juice	2	cups flour
2/3	cup sugar	1	cup instant oatmeal
1/3	cup flour	1/2	cup chopped walnuts
2	tsp. ground cinnamon	1	cup butter; melted
3/4	tsp. ground nutmeg
1/4	tsp. ground cloves
3/4	tsp. salt
1	(12 oz.) jar caramel sauce

In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a 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 carmel sauce over the top.

In a 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 oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serves 16.