(1) Core the apples, keeping the apples whole but just removing the core.

Variation: To add variety, you could also add some raisins, craisins, and/or some nuts of your choice. Be creative!

(2) Place the cored apples in a small pie pan or baking pan. NOTE: Cleaning is much easier by using the small pie pan inside of the Dutch Oven.

(3) Pack the core holes of each apple approximately 1/3 full of brown sugar. Place a large chunk of butter on top of the brown sugar. NOTE: If you want to add additional toppings, add them at this point. For the final step, top with additional brown sugar.

(4) Place 3 to 4 small chunks of butter in the center of the baking pan and then top with some brown sugar (this creates a caramel sauce as the apples bake).

(5) Place cast iron Dutch oven on hot coals. Shift coals around the oven. Heat the Dutch oven over the hot coals or wood.

(7) When the cast iron Dutch oven is hot (hold hand over the oven to see if it is hot). You are now ready to bake.

(8) Place the baking pan with the prepared apples inside of the warm Dutch Oven and place on top of the hot coals.

(9) Place the hot lid on top of the Dutch Oven and add some hot coals on the top of the lid. Bake for approximately 20 minutes until the apples are soft and the brown sugar and butter have melted into a caramel sauce.

(10) When the apples are done, remove from heat and serve warm.