Yep, I’ll be trying that as soon as the weather cools off.
Last fall I cooked apples down for apple butter in a cast iron dutch oven over a wood fire I built in a “state park” grill we have in our yard. They cooked down pretty fast, and man! The flavor is sooooo much better. I canned it. Next time I will core them and peel them - cook the cores and peels in with the apples (best flavor that way) because it will sure help with time and mess when final processing. I can just pluck out the non-edibles and run the apple mush through the mill easy.
Granny said it has to be a true dutch oven. That is, the kind that has the sunken lid to hold the coals on top.
She also said you only put the biscuts around the sides of the oven, not the bottom. She didn’t say why.