Foil Pack Cinnamon Apples Recipe - Easy Camping Dessert
Foil Pack Cinnamon Apples
Foil Pack Cinnamon Apples
Ingredients
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- A pinch of ground nutmeg
- 1 Granny Smith apple, cut into slices
- 1/2 tablespoon unsalted butter
Instructions
Step 1
Grab two sheets of aluminum foil, each roughly 12x18 inches, and lay them flat on your countertop. Stack them on top of each other so you have a double layer—this will keep the apples from burning and make them easier to handle later. Give them a quick once-over to make sure there are no tears or holes, especially in the top piece.
Step 2
Grab a small mixing bowl and sprinkle in your brown sugar, cinnamon, and nutmeg. Give it a quick stir with a fork until everything looks evenly combined and your kitchen smells like fall — no clumps of brown sugar should remain. Set this spiced sugar mixture aside for now; you'll sprinkle it over those sliced apples in just a moment, and , the aroma while it bakes will make your whole house feel cozy.
Step 3
Lay your apple slices out in the center of the foil, keeping them in a neat pile. Sprinkle the cinnamon-sugar mixture evenly over the apples—just enough to give them a light, dusty coating, not a heavy snowfall. Dot the tops with small pieces of cold butter, breaking them up as you go so they melt into little flavor bombs. Fold the foil up and over the apples, crimping the edges tightly to seal your packet so no steam escapes while they cook.
Step 4
Set your grill to medium heat (around 350°F) or prepare a campfire with glowing coals. Place your sealed foil packets directly on the grill grates or nestle them among the coals, then let them cook for about 25-30 minutes. Flip each packet every 8-10 minutes using tongs so they cook evenly, and you'll know they're ready when the apples are fork-tender and the juices are bubbling up around the edges.
Step 5
Carefully remove the foil packet from the grill using tongs, then set it on a heatproof plate or cutting board. Using a sharp knife or fork, pierce several holes in the top of the packet to release the steam—be careful, as the escaping steam will be hot. Gently unfold the foil to reveal your apples, which should be tender when pierced with a knife and bubbling with caramelized juices. Serve warm straight from the packet for the coziest fall dessert.
Nutrition Information
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My Tip
Slice your Granny Smith apple extra thin—about 1/8 inch—for quicker cooking and better absorption of the cinnamon-sugar mixture. Thicker slices won't soften evenly in the foil packet.
Leftovers
Store leftover cinnamon apples in a shallow airtight container in the fridge for up to 3 days to maintain their tender texture. Reheat gently in the microwave for 30-60 seconds, or warm in a skillet over low heat until just heated through.
Make It Your Own
Try swapping the butter for coconut oil and adding a pinch of cardamom for a warm, aromatic twist that pairs beautifully with the cinnamon and apples.