Cinnamon hits the air first, then that warm, toasty granola scent that pulls everyone a little closer to the coals. Fire-Baked Stuffed Apples with Granola Crunch come out of the embers tender through the middle, with a syrupy brown-sugar swirl that bubbles at the edges and turns the foil into its own little dessert pan. The top stays pleasantly crisp while the apple underneath goes soft and spoonable—sweet, a little tangy, and perfect for a cool night outside.
These are built for camp cooking: wrap each apple snug in foil, nestle it into a steady bed of embers, and let the fire do the work while you finish dishes or watch the last light fade. Cleanup stays simple, and you don’t need anything fancy beyond a knife and a spoon. Nutty granola brings a deeper, toasted bite; an oat-forward blend leans more like a crumble topping.
Give the packets a minute to rest before opening so the steam doesn’t blast your hands and the filling can thicken. Eat right from the foil, or slide the soft apple into a mug for fewer drips, then finish with an extra sprinkle of granola for crunch.
Fire-Baked Stuffed Apples with Granola Crunch
Equipment
- Heavy-duty foil
- paring knife
- Spoon
- Tongs
Ingredients
- 4 medium apples cored
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup granola
- 2 tablespoons raisins
- 2 tablespoons unsalted butter cubed
Instructions
- Cut a deep core out of each apple, leaving the bottom intact.
- Mix brown sugar, cinnamon, granola, and raisins in a bowl.
- Stuff the mixture into each apple and top with cubes of butter.
- Wrap each apple tightly in foil.
- Place in hot campfire embers and bake for 25 minutes, turning once halfway, until apples are soft and filling is bubbling.
- Unwrap carefully and serve warm.