Submitted by Brian McGregor from Mississauga, ON Canada
- Bisquick or Pie Pastry to cover bottom of frying pan
- 1 Cup Dehydrated Apples (or peaches, appricots, etc.)
- 2 Tbsp sugar
- 2 packages of instant oatmeal, flavored
- Oil - enough to moisten the oatmeal
On the Trail:
1. Simmer dried fruit in enough water to cover along with the sugar. Cook on low heat, stirring occasionally, until softened.
2. Use an instant oatmeal that compliments the fruit. Cinnamon flavor goes well with apples. Mix just enough oil into oatmeal to moisten it. Cook in frying pan on low heat, turning constantly, until browned and toasted. Add some sugar if you are using plain oatmeal.
3. Make pastry dough. Bisquick yields a thicker crust. Mix it to a consistency that allows you to roll it out or press it into a thin layer at the bottom of the frying pan. You want to get it as thin as possible. I find that the Bisquick version needs to be flipped and cooked on both sides. Pie crust does not.
4. Once each of the three components are ready, assemble the fruit on top of the pastry and then the toasted oatmeal on top of the fruit.
Chef Glenn's Comments:
My Evernew fry pan lid might not be big enough to make this while backpacking, but if I was car camping with a larger frying pan, this Apple Crumble recipe sounds pretty good.
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