Campfire Baked Apples and Pears (Global Calgary Weekend Morning News, July 2, 2016)
Campfire Baked Apples and Pears
I know it's virtually impossible to get sick of s'mores, but this comforting dessert comes at a close second for delicious campfire treats! Tip: Mix the filling beforehand and pack it in a zip lock bag for a quick, easy dessert once you get to camp. To make this recipe gluten-free, use certified gluten-free ("pure") oats.
Author: Vincci Tsui, RD
Recipe type: Dessert, Vegetarian
- 4 large apples or pears (For apples, Braeburn, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp and Jonagold are best for holding their shape)
- 2 Tbsp (30 mL) rolled oats
- 2 Tbsp (30 mL) chopped walnuts or pecans
- 2 Tbsp (30 mL) raisins or other dried fruit (cut larger fruits, like apricots or dates, into small pieces)
- 1 Tbsp (15 mL) brown sugar
- ½ tsp (2 mL) cinnamon
- ½ tsp (2 mL) ginger
- ¼ tsp (1 mL) nutmeg
- ¼ tsp (1 mL) cloves
- 1 Tbsp (15 mL) butter, cut into 4 pieces
- Using a paring knife, cut around the core of an apple, then use a spoon or a melon baller to scoop out the core of the apple - you don't want to go all the way through. Alternatively, you can cut the apple in half and scoop out the core (this is the method to use with a pear). Repeat with remaining apples and pears, and set aside.
- In a small bowl, mix together oats, walnuts, raisins, brown sugar, cinnamon, ginger, nutmeg and cloves. Spoon into cored apples. Add a piece of butter on top and wrap tightly in foil.
- Place on hot coals of campfire for 20-30 minutes, or bury in hot ashes for 30-45 minutes, or until apple is tender. (Give the foil packet a little squeeze with your tongs to check) If you're making this at home, bake in a 375˚F oven or put on a closed grill over indirect, medium-low heat for about 40-45 minutes.