Apple Crisp

PreparationMethod 1. Heat the briquettes for the Dutch oven or get your oven ready to bake at 350°F (175°C). 2. Rehydrate the apples and drain them, reserving 1/2 cup (125 ml) of the apple water. 3. Place the apples, brown sugar and remaining water in a greased Dutch oven or baking pan. 4. Combine the topping ingredients and sprinkle it over the apples. 5. Bake for 30 minutes. DRESS IT UP!Serve Carolyn's Ice Field Ice Cream if you can. Just hop on over to the nearest glacier or aufeis and whip some up. Variations! You can add rolled oats or granola if you must or fruit and nuts like cranberries and almonds. I like to add 1 package of freeze-dried applesauce (rehydrated) to the dried apple mixture for a 'creamier' texture. A Dutch oven is the easiest way to cook this, but if you don't have an oven, you can use a frying pan with a tight lid. Cook it over a slow fire with a little extra water and you'll get reasonable results. Reprinted with permission from Camp Cooking In the Wild by Mark Scriver, Wendy Grater, Joanna Baker, © 2012 The Heliconia Press an imprint of Fox Chapel Publishing

PreparationMethod 1. Heat the briquettes for the Dutch oven or get your oven ready to bake at 350°F (175°C). 2. Rehydrate the apples and drain them, reserving 1/2 cup (125 ml) of the apple water. 3. Place the apples, brown sugar and remaining water in a greased Dutch oven or baking pan. 4. Combine the topping ingredients and sprinkle it over the apples. 5. Bake for 30 minutes. DRESS IT UP!Serve Carolyn's Ice Field Ice Cream if you can. Just hop on over to the nearest glacier or aufeis and whip some up. Variations! You can add rolled oats or granola if you must or fruit and nuts like cranberries and almonds. I like to add 1 package of freeze-dried applesauce (rehydrated) to the dried apple mixture for a 'creamier' texture. A Dutch oven is the easiest way to cook this, but if you don't have an oven, you can use a frying pan with a tight lid. Cook it over a slow fire with a little extra water and you'll get reasonable results. Reprinted with permission from Camp Cooking In the Wild by Mark Scriver, Wendy Grater, Joanna Baker, © 2012 The Heliconia Press an imprint of Fox Chapel Publishing