Dutch Oven Fruit Crisp Recipe
April 15, 2009
Posted by Camp Cooker in : Camping Desserts, Vegetarian Recipes , trackback
Dutch Oven Fruit Crisp Recipe
3 tbsp butter, melted
1 - 21 oz can of cherry, apple or peach pie filling
1 - 8 oz box of “Raga Muffins” muffin mix or (other type with a “honey” flavoring)
Melt the butter — careful not to brown or burn it. Mix the melted butter with the muffin mix, stir until the mixture is a crumbly consistency. Pour the can of pie filling into a lightly greased/buttered aluminum pie dish. Sprinkle the crumb mixture evenly over the top of the fruit. Set the pan in the Dutch oven and bake at 350 degrees for about 20 minutes. For a 12″ Dutch oven place 16 briquettes on top and 10 underneath to get 350 degrees. When the fruit is bubbly and the crumb mixture is slightly browned it’s done. Cool slightly.
Optional: add a whipped low-cal topping before serving.
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