Dirty hands holding three apples

Campfire Cooking with Apples

Incorporating apples into your camp cuisine is one of so many pleasures of being outdoors. Besides their incomparable flavor, apples are easily adaptable as the perfect ingredient in campfire cooking.

Hot Apple Cider is the classic autumn campfire libation for warming one’s innards, and recipes are as varied as the variety of apples and spikes of spirits that go into their making. One step up from the standard mix of cider including the classic and traditional cinnamon stick (but nutmeg and ginger both work, too) is to add any number of partnering tastes from your liquor stash including brandy, vanilla vodka, Butterscotch liqueur, or spiced rum. One website recipe called for adding a dollop of whipped cream — turning your simple Hot Apple Cider into a HAC Piedrink treat.

A pleasing ‘side’of apples can be created right in the skillet by first marinating apple slices, chunks or halves in brandy, dark brown sugar, cinnamon, orange zest, Maple syrup — you get the idea. Simply diced apples, sautéd in butter and bathed in a little pancake syrup makes a wonderful French toast or flapjack topping.

Taking that theme one step further, I also found a recipe for an Apple/Grilled Cheese French Toast Sandwich pairing slices of apples with Brie Cheese, slices of ham and dipped in an egg batter, a mouth-waterer for either breakfast or lunch!

Your sweet tooth can step aside for some great savory flavors, too — marinades of olive oil or chicken stock, or sprinklings of garlic, lemon juice, thyme and other seasonings. Main dishes can be created by combining grilled apples, nuts, and potatoes/rice together in a skillet to go with meat entrees, too. The smoky flavor imparted on a grilled apple can be heavenly.

Take this spin one step further and add some cinnamon sugar to the apple and add a scoop of ice cream to the grilled apple (having ice cream around the campfire would be a treat in itself in most cases). Apples are always a scrumptious partner in a wide range of salads, mixing and matching a variety of fruits together, too.

As in any over-the-coals cooking, the challenge to cooking apples is maintaining the right amount of heat, and using as few pots/pans/utensils as possible. Harder, crisper apples hold up to heat better than softer varieties so make your selections with menus in mind.

Basically, an apple — eaten as a snack, added to cereal like most other fruits or incorporated into a main dish — is a taste treat that is especially appealing ingredient to a variety of campfire meals any time of the year. Bon Applé-tit!

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.

One Response to “Campfire Cooking with Apples”

  1. Dave

    Yes, good list for the cook, lots of great ideas-:)
    -this is one I’ve used for several years; when cooking venison (minute or pepper steaks
    in a pan (stove top), substitute butter instead of oil, quarter apples, slice/dice or use your methods!
    Cook until meat starts to brown, turn over, sprinkle black pepper & your choice of spices- put top on pan & reduce heat- steam until apples/onions get soft-remove top- let meat brown both sides! Remove all -out on napkins to absorb most liquids- pour pure honey on your plate or a bowl (for sopping) and