Campfire Apple Crisp

5 from 3 votes

This campfire apple crisp recipe is the perfect breakfast or dessert you can whip up when you're on your outdoor adventures.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: Packets

Calories: 311kcal

Equipment

1 Gas Grill or Charcoal Grill
Heavy Duty Foil

Ingredients

Ingredients for the Cake

6 Apples any variety but I suggest you use a tart apple like Honey Crisp or Granny Smith
3 tbsp Brown Sugar
1 tbsp Sugar
2 tsp Cinnamon

Ingredients for the Crumb Topping

1 cup Flour
1 cup Brown Sugar
1 cup Quick Oats
1 stick Butter melted
1/2 tsp Cinnamon

Ingredients for the Optional Toppings

1 scoop Vanilla Ice Cream & Caramel Sundae Topping

Instructions

Preheat the grill for 350 degrees F or get your campfire going.
Core and cut the apples into thin slices. You should have around 8-10 slices per apple.
In a large bowl, toss the apple slices with the brown sugar, sugar, and cinnamon until well coated.
Make the crumb topping by combining the flour, brown sugar, quick oats, butter and cinnamon together until it resembles coarse crumbs. Set aside.
Lay out six large pieces of heavy-duty aluminum foil. (12X12 in pieces) Evenly distribute the sugared apples onto the center of each piece of foil.
Generously sprinkle the crumb topping over each pile of apples. You want enough to cover the apples completely.
Bring the edges of the foil together to make a packet. Seal the packets well but leave some room for the heat to circulate inside.
Place the foil packets on the grill or over the campfire on a grate. Cook for about 15-20 minutes, until the apples are tender. If you're using a campfire, try to keep the packets out of the flames and in a hotter part of the embers to avoid burning.
Carefully open a packet to check if the apples are done. They should be tender and the topping should be bubbly and golden. If not, reseal the packet and continue cooking, checking every few minutes.
Once the apple crisps are done, let them cool for a few minutes before carefully opening the packets. The contents will be very hot.
Serve the apple crisp directly from the packets. Top with a scoop of vanilla ice cream and a drizzle of caramel sundae topping, if desired.

Notes

Notes:

These are meant to be enjoyed the moment and they are best eaten fresh. I don't really recommend making these with leftovers in mind or storing them in the refrigerator, they are best eaten fresh.

Storage and Reheating Instructions:

You can actually prep this campfire apple crisp ahead of time and leave it in the refrigerator overnight until you're ready to grill it for breakfast the next morning.
If you have any leftovers, you can move them to an airtight container and refrigerate them for up to 24 hours.
The apple crisp is best reheated in the oven or over the grill again. If you're reheating it on the grill, just remember to place the foil packet towards the edges of the grill, where the heat is low, so that you don't risk burning the crisp.

Other FAQ Suggestions:

What Kind of Apples Should I Use? In general, crispy and tart apples like Granny Smith, MacIntosh, Honeycrisp, Cortland and Braeburn are the best for this apple crisp recipe.
Can I Use Rolled Oats Instead of Quick Oats? You sure can! Just note that the texture of the 'crisp' might change a bit as opposed to what it would have been if you would have used quick oats.
Can I Make this Vegan? You sure can! To turn this campfire apple crisp recipe vegan, all you need to do is swap the butter in the recipe for oil, and you're good to go.

Nutrition