Serves: 4
Total Calories: 474
Mix Crunch ingredients in food processor. Or, laboriously cut the butter into the mixed dry ingredients using a pastry cutter. Line a 10-inch Dutch oven with aluminum foil. Place apple slices into the DO and distribute to a fairly flat, even surface. Sprinkle the cinnamon candies evenly over the surface. Sprinkle the vanilla evenly over the surface. Top with the Crunch. And again, distribute this over the surface forming a flat, even covering. Bake for 45 minutes in the oven at 375°F, or in the DO use about 7 briquets under the Dutch and about 16 on the lid. Topping should barely start to brown. Serve hot with the most decadent vanilla ice cream you can find. Serves 4 to 6.
This Amy Tanner's Apple Crunch recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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