On April 2 we posted the recipe for the Mexican Corn Casserole of the High Desert Trail Riders Back Country Horsemen Association by Lynn Dwyer. April 6 brought you Brenda Cordonnnier’s Sour Cream Beef or Chicken Enchiladas. Today we are going to feature
Carole Hopkins Camp Apple Crisp. As mentioned previously we experienced these delightful dishes at Fort Kalamath located on the road to Crater Lake. The guardhouse (museum) exhibits fort relics, pictures and has a small gift shop. It’s impressive, but the volunteers and members of the High Desert Trail Riders Back Country Horsemen Association are fantastic. They have the wisdom, knowledge and love of their country that is more than evident. They do so much to keep trails open and safe, and teach horse packing and wilderness skills. It was delightful meeting you.
Camp Apple Crisp
Ingredients for Fruit Mixture
6 cups pared apples, sliced thin
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash of salt
Ingredients for Crumb Mixture
1 cup of flour
3/4 cup of rolled oats
1 cup brown sugar
1/2 cup melted butter or margarine
1 teaspoon cinnamon
Stir together the fruit mixture and spoon it into a 12″ Dutch oven.
Combine and mix all the ingredients for the crumb mixture.
Spread or crumble this over the fruit filling.
Set your Dutch oven in the fire pan with 3-5 briquettes underneath and 18-22 on the lid and bake for 45-50 minutes.
We hope you enjoy our trail recipes from the Klamath Area of Southern Oregon. We sure did.
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