Apples are the perfect fruit to take camping. They transport easily, don’t need to be refrigerated, keep well, and don’t need to be sliced and diced to be edible — you can take a bite out of these babies without needing to even peel them. They’re also less likely to get squashed between the time you pack them and the time you eat them, and are totally good for you. Basically, if you’re traveling or heading off to camp, you better be taking you some apples!
But, despite the fact that they can be eaten as-is, it’s nice to mix things up every once and while. That’s where these babies come in. Say hello to what I like to call Campfire Apples.
Mouth watering yet? I thought so.
These babies are so, so easy to make, whether at home (like I made them today) or over a campfire. The hardest part is waiting for them cook; no matter how you cook them, patience is necessary. But it is totally worth it.
So let’s get down to the nitty-gritty.
- 1 washed apple for each person (or you can split 1 for two people)
- Peanut butter (or any nut butter)
- Chocolate (chips or cut pieces from a bar/sqaure)
You also need aluminum foil and a knife or two, and an oven or strong fire that won’t be dying out any time soon.
Brand doesn’t matter (hence my top-notch editing), but I absolutely recommend going with a no-sugar-added, all natural peanut butter and a local raw honey.
First prepare your chocolate. If you opt for chocolate chips, the prep is done for you. I chose to chop up a couple of squares of dark chocolate for mine.
Take the apple of your choice (I prefer semi-tart, semi-sweet apples like Honeycrisp [pictured] but any will do), cut it in half, and dig out the core. If you have an apple corer, which I don’t, you can use that instead, and leave the bottom intact to prevent leakage.
Take the apple halves and spread peanut butter over them, being sure to fill the hole where the core was dug out. Sprinkle with cinnamon to taste. Take your chocolate and layer it over the pb. You can put as much or as little chocolate as you like. Finally, drizzle with honey to add a little bit of sweetness.
Honestly I could eat it just like this and be happy.
Now you’re ready to squish your two sides back together (omit if you are using a whole cored apple) and wrap them securely with your foil. You’re going to cook them at a moderate heat (350 in an oven, or close above but not directly on a fire) for 45 minutes to an hour depending on how soft you want your apple. I personally like a little crisp left in mine. Just check its firmness periodically until it’s the texture you want. If you’re cooking it over flames, be sure to turn it from side to side roughly every 15 minutes so that it cooks evenly on both sides.
Note: The cooking time will vary more heavily when cooking with a fire than it does in a temperature-controlled environment. It will also change depending on the size of the apple. This definitely is not a recipe for those in a hurry. If you want it done faster, chop it and top it instead of filling it.
When your apple is as soft as you want it and all the chocolate has melted, open that bad boy up (being sure not to burn yourself). You’ve got an ooey gooey warm apple treat. Some of the filling will leak out (unless you are using a whole, cored apple), so just scrape it back on top.
The great part about this is that it’s not even that bad for you! To make it even healthier, be sure to use natural pb with no sugar added and dark chocolate with a high cacao percentage (I look for 50+% cacao. Note that the more cacao the more bitter the chocolate, so you may want to compensate for that with the honey).
Be assured this is also a recipe to play with! Try out different versions until you find the fillings of your dreams. Ideas: marshmallows, raisins, graham cracker chunks, brown sugar, chopped nuts. Be creative! The best part of cooking is taking a recipe and making it your own.
What would you add to your apple?