VEGE RECIPE

Girl Scout Apple Cookie Crumble

Ingredients

For the apples:
1.6 kg (31/2 lb) Granny Smith apples (about 8 medium apples), peeled and cut into thin wedges
1 teaspoon ground cinnamon
1/2 cup packed dark brown sugar 

For the cookie crumble topping:
1 1/2 cups plain (all-purpose) flour
1 cup packed dark brown sugar
1 cup old-fashioned rolled (porridge) oats
1 teaspoon ground cinnamon
170 g (6 oz) salted butter, cut into cubes, plus extra for buttering the pan
1/2 cup milk
1 cup crushed shortbread Girl Guide cookies or other shortbread of your choice

Equipment:
Fire pit
Dutch oven
Tripod or grill grate

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Lightly grease a Dutch oven with butter, then add the apple, cinnamon and sugar and toss to combine. Half-fill the Dutch oven with water, then cover with the lid and suspend from a tripod over the fire or place on a grill grate positioned 30 cm (12 in) above the coals and cook for about 15 minutes, until the apple is soft. Drain off the excess water.

3. To make the cookie crumble topping, combine the flour, sugar, oats and cinnamon in a bowl. Add the butter, then use your fingers to rub the butter into the flour mixture to create a breadcrumb consistency. Add the milk and carefully mix together, then crush the cookies over the top and gently mix through.

4. Spoon the cookie crumble topping over the cooked apple. Cover with the lid, then return to the tripod or grill grate. Shovel coals on top of the Dutch oven and cook for 10–15 minutes, until the topping is crisp and deep golden brown. Serve warm or at room temperature.

Recipe created in collaboration with Thor Industries.