To make the filling, core the apples and cut into slices. Add them to a bowl and sprinkle with ¼ cup sugar and the cinnamon, allspice, and nutmet. Stir to coat the apples in the sugar & spice blend. Transfer to the Omnia oven.
To make the topping, combine the dry ingredients (flour, sugar, baking powder, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough.
Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.
Cover the Omnia with the lid and place it on the burner of your stove. Bake for about 25-40 minutes* over medium heat, until the topping is golden. Remove from the heat and serve with whipped cream.
*Baking time: Using the Omnia oven is not a perfect science. The air temperature and can affect the time considerably; we found that on warm nights the cobbler would be done at the 25-minute mark, and on cooler nights it pushed up to 40 minutes. You can lift the lid to check on it and gauge the doneness of the topping and adjust cook times from there.At-home steps: The dry ingredients for the topping can be measured and combined in a small jar or bag, then stored in your camp food bin. The sugar and spices can be stored in a second container as well.
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