• Tear off four sheets of aluminum foil, about 8-inches x 12-inches. Set aside.
• Peel and cut the apples into ¼-inch slices. Set aside.

• Mix together the brown sugar and cinnamon. Then sprinkle the mixture on the sliced apples, stirring to coat the apples evenly.

• Evenly divide the apples between the four pieces of aluminum foil.
• In a medium bowl, mix together the brown sugar, flour, oatmeal, cinnamon, nutmeg, and baking powder.
• Add the melted butter and stir with a fork, fluffing the topping as you stir. Stir until the butter is evenly distributed and the topping is completely moist.

• Evenly sprinkle the topping on the top of the apples.

Baking the Crisp:

• Fold each of the foil packets up and seal.

• Place on the grate over the campfire or on a pre-heated grill. Bake for about 20 – 30 minutes. The apple crisp is done when the topping is golden brown and the apples are soft. If you don’t have a grate over your fire, place the packets next to the coals (not in the coals), and rotate every 5 minutes until done, to help them cook evenly,

• Carefully open the foil packets (be careful of the escaping steam) and top with ice cream if desired.

To Prepare Ahead of Time (to take on a camping trip):

If you are planning to make the apple crisp while camping, I suggest preparing all your ingredients ahead of time at home and assembling the crisp packets right before baking them at camp. The instructions are pretty much the same, except you will put everything in separate airtight containers until ready to assemble. You will also want to add a little lemon juice to the apples to prevent them from browning.

• Cut up the apples and sprinkle with 2-3 teaspoons of lemon juice, toss to coat. Store in an airtight container and place in the cooler. The lemon juice helps to keep the apples from browning.
• Place brown sugar and cinnamon mixture in a small airtight container.
• Follow the instructions for making the topping. And also store in an airtight container.
• When you are ready to bake the apple crisp, drain off any liquid in the apples, then mix the sugar and cinnamon with the apples. Next, divide the apples evenly over four (8-inch x 12-inch) foil sheets. Then, evenly divide the topping amongst the four packets, seal, and bake as instructed.