5 lb bag Granny Smith apples
2 lb bag cane sugar
  Plain flour (same physical amount as cane sugar above)
1 cup dark brown sugar
2 Tablespoons Cinnamon powder
1/2 teaspoon table salt
1 squeeze bottle Parkay margarine

Peel apples, core them and dice into chunks the
size of your thumb.  It is recommended that all the 
apple pieces be of uniform size as much as possible.

Put apple chunks in a 12 inch dutch oven.

In a large mixing bowl, add both plain and dark brown
sugars,flour, salt and cinnamon.

Mix with a stiff whisk until blended.
Squirt the Parkey in "blobs" all over and incorporate
into dry items.  The final product should be slightly 
moist and "crumbly".  Meaning, the Parkay has combined
with the dry items to form clumps.

Pour this mixture over the apples, cover the dutch and
cook with hot coals under and over the dutch for 30 to
60 minutes.  After 30 minutes check by carefully removing
the lid.   It is done once the topping is brown and crisp
and some of the apples are bubbling.

If the top is getting too dark early on, remove some of the
coals on top.  If it is not getting dark enough, then
add a few more.

Serve with vanilla ice cream.