Apple pie has certainly been around the campfire awhile. In fact, our twist on an American tradition really and truly can be made in a Dutch oven

4 Large Granny Smith apples,	1 1/2 Cup Crisp Topping
-peeled and cored	Crisp Topping
1/2 Cup heavy cream	Makes about 1 1/2 cups
1/2 Cup sugar	3/4 Cup flour
2 Tbl cup all-purpose flour	1/2 Cup light brown sugar, packed
2 Tsp ground cinnamon	1 Tsp ground cinnamon
1 Tsp lemon juice	Sprinkle of kosher salt (1/8 tsp)
¼ Tsp kosher salt	6 Tbl (3?4 cup) unsalted butter

Preheat the oven to 350 degrees F. Slice the apples into thin wedges. In a large bowl, toss the apple slices with the cream, sugar, flour, cinnamon, lemon juice, and salt. Layer the dressed apples in the Reata 9 Round Pan or similar 9 pan and generously spread the Crisp Topping over the apples. Bake for 45 to 60 minutes, or until the apples are soft and the mixture is bubbling. Serve with Vanilla Ice Cream.

Topping
Combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut the cold butter into small pieces and mix into the dry mixture with a fork, being careful not to overwork the mixture; it should appear