Ingredients
Equipment
Method
Assemble the foil packets
- Divide the peeled and sliced large apples among 4 heavy-duty aluminum foil sheets, spreading them into an even layer. The foil should be laid flat and ready to fold so the apples sit centered for even cooking.
- Sprinkle each packet with brown sugar, cinnamon, and nutmeg, distributing the spices evenly over the apple slices. You should see a dry, speckled coating across the fruit.
- Dot each packet with 1 tablespoon butter on top of the apples. Aim for small pieces so they melt and help form a glossy caramel as the fruit cooks.
- Sprinkle graham cracker crumbs over the apples in each packet. The crumbs should cover the surface so they turn into a lightly crisp topping in the steam.
- Fold the foil into sealed packets and crimp the edges tightly to prevent leaks. The packets should feel firm and fully enclosed with no gaps along the seams.
Cook over the campfire
- Place the packets on the campfire grate over medium heat for 12-15 minutes until the apples are tender. Look for softened apples when you carefully peek by pulling back the foil slightly with heat-safe gloves.
Cool and serve
- Let the packets cool for 5 minutes to set the topping and make opening safer. You’ll want the steam to subside so the foil can be opened without splashing.
- Open the packets carefully and serve the cinnamon apples immediately with vanilla ice cream. The opened packet should look steaming hot with caramelized juices and a crumb-topped surface.
Notes
Pro tip: Crimp the foil edges firmly and keep the heat at a steady medium so the packets steam evenly without burning the crumbs. Store leftovers covered in the refrigerator for up to 3 days; reheat in a covered pan over low heat until warmed through. Freezing isn’t recommended because the apples can turn soft after thawing. For a lighter dessert swap, use low-fat butter and reduce the brown sugar to 1/3 cup for a similar spiced flavor with less richness.