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Campfire Baked Apples

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Campfire Baked Apples
4 servings Easy
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Ingredients (8)

  • 4 large apples, such as Gala or Granny Smith
  • 2 tablespoons lemon juice
  • 1/4 cup dried cranberries
  • 2 tablespoons raisins
  • 2 tablespoons walnut pieces, chopped
  • 1/4 teaspoon ground cinnamon, plus more for sprinkling
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons (1/4 stick) unsalted butter, softened
Nutritional Information
  • Calories214
  • Fat8.54g
  • Saturated fat3.89g
  • Trans fat0.23g
  • Carbs34.77g
  • Fiber5.85g
  • Sugar24.67g
  • Protein1.54g
  • Cholesterol15.27mg
  • Sodium3.43mg
  • Nutritional Analysis per serving (4 servings) Powered by

In this recipe adapted from Family Spice, dried fruit, walnuts, spices, and a touch of butter are the filling for crisp apple halves, wrapped in foil and baked over a campfire.


  1. 1Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
  2. 2Cut the apples in half and scoop out the cores, using a melon baller or small, sharp spoon. Keep the cut face of the apples from browning by brushing with 1 tablespoon of the lemon juice. Place each apple half on its own 10-inch square of heavy-duty foil and set aside.
  3. 3In a small bowl, combine the remaining 1 tablespoon of lemon juice, the dried cranberries, raisins, walnuts, cinnamon, nutmeg, and 1 tablespoon of butter. Mix to combine everything, then spoon this filling into the hollows of each apple half.
  4. 4Cut the remaining tablespoon of butter into 8 pieces to place on top of the filling in each apple half. Sprinkle lightly with ground cinnamon, then wrap each half tightly in the foil square.
  5. 5Place the foil-wrapped apples in or next to the hot coals (not on an open flame) and cook until the apples are soft, about 30 minutes to 1 hour. Keep checking—the apples are done when they feel tender when squeezed. Serve warm.
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