Dutch Oven Cinnamon Apple & Rhubarb Crumble
Feeds up to 8 people
8 ltr Dutch Oven.
5 big cooking apples
5 large sticks or Rhubarb
1 Pack of butter
1 Bag of sugar
Quarter and core the apples then cut into chunks, no need to peel them. Cut the rhubarb into 1 inch chunks. Put the apples and rhubarb in to the dutch oven with the half a bag of sugar and a very generous sprinkle of cinnamon and a ½ small cup of water and mix together.
Place two big handfuls of flour and four big handfuls of oats in to a mixing bowl & mix well. Cut the butter in to small cubes and add this to the oats and flour. Mix very well with your fingertips until it resembles an even crumb texture. Then add about ¾ of what's left of the sugar and mix thoroughly. Evenly cover the fruit with the crumble mixture, sprinkle some more sugar and cinnamon over the top. Put the lid on.
Clean the mixing bowl as you will need it for the custard
Level out an area of hot coals on the side of the fire and place the dutch oven onto them. With a spade pick up and evenly spread some more hot coals on the top of the lid this will now cook the crumble from the top and bottom.
At the same time fill the kettle with water and put on the boil for the custard.
Crumble cooking time is about 25 -35 minutes after about 25 minutes carefully lift the lid off using a lid lifter if the top is nice and golden brown then its done if not add some fresh coals and give it some more time.
When the crumble is cooked, make the custard see pack for details and enjoy.
Check that the coals on the bottom and top are always good and hot if at any time they start to look like the are dying down then add some fresh hot ones.
If one side of the pot is very close to the fire flames then you can rotate the pot this will stop one side from burning and will cook more evenly.