I saw some of the negative reviews, and I honestly think there must have been something done in the process of making it that went wrong - like mismeasuring or maybe using instant or fast cooking oats or something - in fact, someone said the crisp mix was powdery, which simply isn't possible if you've used good quality real rolled oats. Bake at 350 for 30-40 minutes until apples are tender serve warm with vanilla ice cream. Remove the lid and check to see if the campfire apple crisp is bubbly and brown around the 35-40 minute point. Bake for 40- 45 minutes, rotating the lid and Dutch oven opposite directions every 10-15 minutes, to ensure even baking. Cut together flour, brown sugar, and butter until crumbly sprinkle evenly over apples. Place the lid on the Dutch oven and put 16 coals on top around the rim and middle of the lid. To your stand mixer (or a large bowl with a hand mixer) add the buttermilk, brown sugar, egg, melted butter, and vanilla extract. One note - I use thick rolled oats rather than the thin kind, which makes for a much more substantial and crispy crisp than if you use Quaker Oats or a similar thinly rolled oat. Toss apples with lemon juice, sugar, and cinnamon turn into an 8x8' baking pan that has been lightly coated with no-stick cooking spray dot with butter. Preheat the oven to 325 degrees and spray an 8x4 loaf pan with baking spray. I read this wrong the first time I made it and didn't realize that half the crumbles go under the apples and half on top - I'd put it all under and none on top! This time I did it right, and I now agree that this recipe is absolutely WONDERFUL! I do want to cut down the sugar next time I make it, just for the health aspect rather than the taste - it wasn't overly sweet, but I'm just hoping that if I use sweet apples, it can use less sugar. For the fruit filling: In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour.