Brandy's Dutch Oven Apple Crisp

The following recipe was adapted for a 12’ Dutch Oven.  

Filling Ingredients:

3 cans apple pie filling

1 stick unsalted butter, cubed

1/2 cup white sugar

1 TB cinnamon

Crumb Ingredients:

2 cups self rising flour

1 cup white sugar

1/2 cup brown sugar

pinch of salt

1 tsp vanilla

1 stick unsalted butter, cubed

a shaker of cinnamon/sugar


Line inside of Dutch Oven with tin foil and butter or spray with cooking oil.  Preheat Dutch Oven to 350 degrees by placing 8 coals under oven and 17 coals on top of lid.


In a bowl combine flour, sugars,  salt, vanilla, and cubed butter.  Using a pastry blender or two forks work mixture until it resembles course crumbs.  Set aside.


Dump apples into heated oven.  Stir in sugar and cinnamon until well combined then mix in butter cubes.  Place handfuls of crumb mixture on top of apples.  DO NOT STIR.  Add butter cubes then generously sprinkle cinnamon/sugar on top and replace lid.  Bake approx. 1 hour until crumb is golden and bubbly.

Mark Doiron’s Santa Fe Stew

1 pkg McCormick Grill Mates Southwest Marinade

2 tbsp White Vinegar

1/2 cup Vegetable Oil

2 lbs Boneless, Skinless Chicken Breasts

2 Large Green Bell Peppers

2 Large Red Bell Peppers

1/2 Large Red Onion

1 can DelMonte Fiesta Corn (Mexicorn)

1 can Stewed Tomatoes

1 pkg Flour Tortillas


1. Cut up chicken to bite size. Follow package directions (using white vinegar, 1/4 cup of the vegetable oil and the chicken) to marinate chicken. Set overnight to reduce “grittiness”. 

2. Trim and cut up peppers (green and red) and red onion to bite size. 

3. Heat the remaining oil in a pot/Dutch oven. Add chicken marinade mixture and brown completely. 

4. Add all peppers and onions. Stir mixture to avoid burning. It’s not necessary to add liquid; plenty will develop as the mixture cooks. Keep cooking until the peppers and onions are almost done to taste (I prefer them slightly crispy rather than cooked until limp). 

5. Add corn and tomatoes, liquid and all. Simmer another 5-10 minutes. Serve with fresh flour tortillas.

Patty Hayes’ Dutch Oven Biscuits

Patty’s recipe comes from:  Camp Dutch Oven Cooking 101

1/2 cup butter 

2 1/2 tablespoons granulated sugar

1 beaten egg 

3/4 cup buttermilk

1/4 cup club soda 

1 teaspoon salt 

5 cups Bisquick biscuit mix 

1/4 cup melted butter (for top of biscuits) 


Grease and heat a 12 inch Lodge Camp Dutch Oven with 8 coals on the bottom and 17 coals on the top. Combine all ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4 inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Place biscuits on the bottom of the hot Camp Dutch Oven and bake for 12-15 minutes or until golden brown. Rotate the Camp Dutch Oven and lid often to prevent burn spots. Remember, these will bake from the top down. Brush golden biscuits with 1/4 cup melted butter. 


Patty:  “I cut the butter into small pieces that was to go into the dough. We used squeeze butter and jelly for the top because of convenience."