BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Lemon Apple Crisp

(Serves 10-12)

Ingredients:

6 cups Tart Apples, peeled, cored and sliced
2 tablespoons Fresh Lemon Juice
1/2 cup Sugar
1/2 cup Raisins
1 cup Brown Sugar
1 cup Oats
3/4 cup Flour
1/2 cup Soft Butter
1/2 cup Chopped Nuts
1 tablespoon Grated Lemon
2 teaspoons Cinnamon
1 teaspoon Nutmeg

Directions:

1. Mix the following ingredients until the sugar dissolves: tart apples, fresh lemon juice, sugar and raisins
2. Spread mixture evenly over bottom of Dutch Oven.
3. Mix the following in a small bowl: brown sugar, oats, flour, soft butter, chopped nuts, grated lemon, cinnamon, and nutmeg.
4. Use mixture in small bowl as a topping on the mixture in the Dutch Oven. (Time saving tip: use granola in place of the topping mix.)
5. Bake using top (13 briquettes) and bottom (13 briquettes) heat for 20 minutes.
6. Remove from bottom heat. Continue to cook until apples are tender and topping is brown.
7. Serve warm with ice cream or with heavy cream poured over the top.

Variation:

For a different flavor, try oranges instead of lemons.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee