Apple Crisp

When you are in camp for the night, super tired, and need a little more food after dinner, this dish hits the spot like no other!


(A modification of Sarbar’s recipe)

At home:

Mix 1 cup rolled oats, 
1/4 cup toasted wheat germ, 
2 Tbsp butter, 
1 tsp cinnamon, 
and 1/4 cup brown sugar.
Spread on a cookie sheet and bake at 350* until crisp, watch to be sure you don't burn it.
Place in a first bag when cool.

This toasting of rolled oats seems like a bit much work at home, but its not that hard to do, and makes a great dessert.

In a second bag place:
2.5 oz. dried apples (or use about 2 cups dried cherries for cherry crisp), 1/2 tsp. cinnamon, a pinch of nutmeg, and a Tbsp of sugar.

In camp:
Add the apples to 2.5 cups water, and bring to boil (the apples can rehydrate starting in the cold water). Simmer or place in cozy for 10-15 minutes. When fruit is well-hydrated, divide into bowls, and sprinkle some of the crisp topping over each bowl.
Serves 2