Campfire Foil Packet Maple Cinnamon Apples with Walnuts
Toss sliced apples with butter, maple syrup, cinnamon, walnuts and raisins, then seal them in heavy-duty foil packets. Cook on medium coals for 15 to 18 minutes, flipping once, until a fork slides in easily. Total time is about 25 minutes.
These are warm, soft apples with a little crunch from the walnuts. They make a good afternoon snack or a light end to the day, and they take about ten minutes of prep.
Everything cooks in its own packet, so there are no pans to scrub. Firm apples work best because they hold their shape. Eat them straight from the foil with a fork.
Campfire Foil Packet Maple Cinnamon Apples with Walnuts
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- Heavy-duty foil
- Long-handled tongs
- Heat-resistant gloves
- Knife and cutting board
- Large mixing bowl
- Forks
Steps
-
Build medium coals
Burn your fire down until you have glowing coals with light gray ash and no tall flames. You should be able to hold your hand 5 inches above them for about 4 seconds.
-
Mix the apples
In a large bowl, toss the apple wedges with the lemon juice, cinnamon and salt. Add the maple syrup, walnuts and raisins and stir to coat.
-
Fill the foil
Divide the apple mix among the 4 foil sheets, piling it in the center. Dot each pile with butter.
-
Seal the packets
Bring the long edges of each sheet together and fold over twice. Fold and crimp the ends tightly, leaving a little air space inside for steam.
-
Cook on coals
Set the packets on the coals, or on a grate over them. Cook 8 minutes, then flip with tongs.
-
Flip and finish
Cook another 7 to 10 minutes. Carefully open one packet and poke an apple wedge with a fork. It should be tender but not mushy.
-
Open with care
Let the packets rest 3 minutes. Open them away from your face, because the steam is very hot. Eat from the foil with a fork.
Trail Notes
At home, mix the cinnamon, salt, walnuts and raisins in one bag. At camp, you only need to slice the apples and add butter and syrup.
Whole apples keep for days without ice. Swap the butter for a tablespoon or two of coconut oil, which stays solid enough to pack at cool temperatures and needs no cooler.
Use pecans or sunflower seeds if you don't have walnuts. Dried cranberries or chopped dates can stand in for raisins. Pears work too, but check them a few minutes early.
Let the packets cool, then pack out all foil, even if it looks burned. Don't bury it or leave it in the fire ring. Drown your coals, stir them, and make sure they are cold to the touch before you leave.
Campers ask
How long do apples take in a foil packet over a campfire?
Wedges cut 1/2 inch thick take 15 to 18 minutes over medium coals, flipped once halfway. They are done when a fork slides in easily.
What are the best apples for foil packets?
Use firm, tart or sweet-tart apples that hold their shape, like Granny Smith, Honeycrisp or Braeburn. Soft apples turn to sauce quickly.
Can I cook foil packet apples on a camp stove?
Yes, but it takes care. Set the packets in a large covered skillet over low heat and cook about 15 minutes, flipping once. Check often so the bottoms don't scorch.
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