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Easy Dutch Oven Apple Cranberry Crisp Recipe

Apple cranberry crisp in a bowl
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2.82 from 27 votes
This dish is not only simple to make, it is a whole lot of fun for campouts given the fact that it is cooked with live coals!

Serve with: hard apple cider.



Servings: 6 servings


Prep Time: 30 minutes
Cook Time: 45 minutes


Ingredients For The Streusel Topping

Ingredients For The Compote

  • 2 tablespoons butter to coat the pot
  • 3 firm baking apples
  • 2 cups whole fresh or frozen cranberries or other fruit like blueberries
  • 1 tablespoon all purpose flour
  • ¾ cup sugar
  • 1 lemon
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon Mortons coarse kosher salt
About the apples. The best baking apples are on the hard side. The tried and true classics are Grannie Smith and Golden Delicious, and my favorite is Honeycrisp, but other good ones are Jonathan, Jonagold, Braeburn, Winesap, Cortland, Gala.
About the butter. If you have only unsalted butter, add 1/4 of kosher salt.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Streusel. Combining the flour, sugar, and cinnamon. Beat the egg, add it and mix until crumbly.
  • Make the compote. Coat the inside of the Dutch oven with butter, but not the inside of the lid. Make the compote by peeling the apples, cutting them in quarters, and removing the cores. Then cut the apples into slices about 1/4" thick, and drop them into a mixing bowl. Dump in the cranberries, flour, and the sugar. Scrape the zest off the lemon and add that. Then squeeze in the juice of the lemon (watch for seeds). Add the cinnamon and the salt. Pour the compote into the Dutch oven and top with the crumble. Pour the melted butter over the crumble.
  • Fire up. Start a chimney of about 36 charcoal briquets (half a Weber chimney). Wait til the get hot and are coated with white ash. Pour about 12 white briquets on the ground or on the charcoal grate of your grill and arrange them in a circle the same width of your Dutch oven.
  • Cook. Place the Dutch oven on top of the coals and place the lid on the pot. Add another 18 to 24 hot briquets to the top of the lid. Bake for about 45 minutes or until you see the juices bubbling. Take the lid off, let it cool for about 20 minutes (this is the hardest part of the recipe, not burning your mouth because you are impatient).
  • Serve. Scoop fruit and topping into bowls and top with whipped cream, sour cream, yogurt, or ice cream. Or nothing! Serve immediately.