Cinnamon Apple Crumble

By: Dylan Astle

Ingredients:
-1 package of Rhodes Cinnamon Rolls, thawed
-1 can of apple pie filling (21 oz)
-1/2 cup sugar
-1 cup flour
-1/2 cup of butter, slightly softened

Before you leave the house (suggested):
-Thaw cinnamon rolls in pan sprayed with non-stick cooking spray (overnight in the refrigerator or about 2 hrs at room temperature).
-Cut cinnamon rolls into bite-sized pieces.
-Using kitchen shears, cut apples in pie filling into smaller pieces while still in the can (suggested).
-Combine roll pieces and apple pie filling, place in bowl with a lid or saran wrap.
-Combine sugar and flower in separate bowl. Cut in butter until mixture is crumbly (ideally with a pastry blender but a fork will work).

At the campsite:
-Grease or butter the dutch oven.
-I preheated the oven slightly with a few coals on top and bottom.
-Pour roll and filling mixture into oven and sprinkle frosting crumbles over the top.
-Bake 40 to 45 minutes at approximately 350 degrees. Add more coals to the top of the oven towards the end of the baking cycle to make the top of the dessert brown and crumbly.
-Top with frosting packet from cinnamon rolls before serving.