CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-10-17
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 3 T butter, melted.
- 1 21 oz can of cherry, apple or peach pie filling.
- 1 8 oz box of "Raga Muffins" muffin mix (I use Honey Wheat flavor because it makes the "crisp" crispier)
Instructions
Melt the butter in a saucepan being careful not to brown or burn it.
Mix the melted butter with the muffin mix until you have a crumby mixture.
Pour the can of pie filling into an aluminum pie dish.
Sprinkle the crumb mixture evenly over the top of the fruit.
Set the pan in the Dutch oven and bake @ 350 for about 20 minutes.
For a 12" oven place 16 briquettes on top and 10 underneath to get 350 degrees.
It's done when the fruit is bubbly and the crumb mixture is slightly browned.
Eat it warm – not hot!
Optional: add Cool Whip topping before serving.
Enjoy!
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