Gluten-Free Dutch Oven Apple Crisp

We’ve tried many variations searching for the perfect gluten-free Dutch oven apple crisp recipe and I think we finally nailed it!! Not only is this super delicious, but it’s super easy too!! We’ve make this just about every time we go camping for a fun little treat. It hits the spot whether we are camping along the Columbia River or snow caving up on Mt Hood. We hope you enjoy this as much as we do!

Apple Filling Ingredients:

• 8-10 Granny Smith apples plus 4 more of a different variety, such as Gala
• 4 oz. of apple cider juice or cider
• 1 cup brown sugar
• 3 Tbsp butter, melted
• 2 tsp cinnamon
• 4-5 Tbsp gluten-free flour (we like King Arthur Measure for Measure GF for baking)
• 1/2 tsp salt

Crisp Topping Ingredients:

• 3/4 cup flour (we like King Arthur Measure for Measure GF for baking)
• 1 1/2 stick COLD butter, cut into small pieces
• 1/4 tsp salt
• 3/4 cup brown sugar
• 3/4 tsp cinnamon
• 1 tsp baking powder
• 3/4 – 1 cup old fashion gluten-free oats (we like Bob’s Red Mill Old Fashion Rolled Oats, GF)

Directions:

At Home…

You can prepare the topping and filling ahead of time and keep chilled until ready to use. I usually prepare them before the camping trip and store in a Ziploc bag. (Just don’t forget them in the fridge when you are packing your cooler!!)

1. In a food processor at home (or, if camping already, with a pastry blender or even mashing with a fork) cut the flour and butter pieces together until crumbly. Add the rest of the topping ingredients except the oats. Once combined evenly, stir in the oats.
2. Peel and slice the apples. I like to use my apple peeler slicer corer that I usually use when I’m processing my fall apples. It speeds up the process and I even think the apples “taste” better when they are all cute in their rings 🙂
3. Mix the sliced apples with the rest of the apple filling ingredients in a large bowl or Ziploc bag, stirring gently to keep apple rings from breaking.

At Camp…

1. Prepare the charcoal for baking either in a charcoal chimney or simply by using hot coals from a recent fire in a fire ring. You will need 8 for the bottom and 16 for the top. I usually add a few extra to my hot coals pile so I have some backups incase it takes longer the bake. It’s also helpful to preheat the Dutch oven before adding the filling.
2. Pour the apple mixture into a lined Dutch oven (you can use the pre cut Dutch oven liners or you can just use heavy duty parchment paper, just clip the square sides, it doesn’t have to be pretty). Top the apple mixture with the crumbly mixture. You can sprinkle some chopped nuts on top if desired. Put the lid on the Dutch oven.
3. Place 8 bottom coals in an even circular pattern and put the Dutch oven on top. If you don’t have a fire ring or clean flat ground, you can use a disposable aluminum pan (it can be reused, just keep it stored with your Dutch oven) for your bottom coals. Arrange 16 top coals on the top around the rim and middle of the lid.
4. Bake for approximately 40-45 minutes, rotating the lid and Dutch oven in opposite directions every 10-15 minutes to ensure even baking. Add or remove coals ass needed.
5. Around the 35-40 minute mark, check to see if the dessert is bubbly and brown. Allow more time if needed, but be aware that the crisp can easily burn.
6. Once browned, remove from coals and allow to sit for 10 minutes before serving. Enjoy!

Tip: if you are camping near a store, or have a really good cooler, pick up some creamy vanilla ice-cream to top off your crisp! Delish!

We used to take the camp stove but now we pretty much just take the Dutch oven camping. We just love it! Check out some of our other favorite Dutch oven camping recipes…