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Campfire apple crisp is going to be my favorite summer dessert this year! Super easy to prep ahead of time, and perfect for leftovers the morning after, this apple crisp is for sure to be a crowd pleaser.
I like to prep the crisp topping and homemade caramel ahead of time, and feel free to get store bought caramel if you prefer.
Recipe:
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Campfire Apple Crisp
Description
Campfire apple crisp is going to be my favorite summer dessert this year! Super easy to prep ahead of time, and perfect for leftovers the morning after, this apple crisp is for sure to be a crowd pleaser.
Ingredients
Units
Scale
For the Apple Filling:
- 4 apples (peeled, I used Pink Lady; you can also use Gala, Honeycrisp, or any other relatively sweet apple)
- 1/2 cup caramel (either homemade using the recipe below or store-bought)
For the Crisp Topping:
- 6 tablespoons unsalted butter (cubed)
- 3/4 cup flour
- 3/4 cup light brown sugar
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
For the Salted Caramel:
- 2 cups granulated sugar
- 12 tablespoons butter (cubed)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1/4 cup water
Instructions
To Prep Beforehand:
- Make the Crisp Topping. Combine the cubed butter, flour, brown sugar, oats, and cinnamon. Use your fingers to press the butter into the mixture, creating a crumbly texture. Store this mixture in an airtight container; a quart-sized plastic deli container works well.
- Make the Caramel. If using homemade caramel, combine the sugar and water in a small pot and stir to combine. Add the cubed butter, heat on medium-high heat, and do NOT stir. Cook until the butter and sugar have melted and started to bubble (about 4-5 minutes); do not stir the mixture until it begins to brown. Once it begins to brown, stir until deep golden brown (about another 4-5 minutes). Remove the pan from heat and add the heavy cream—be careful as the mixture will bubble strongly. Add the vanilla and salt and stir to combine. Transfer to a heatproof container.
By the Fire:
- Prep the Apples. Peel and cut into 1/4″ thick slices. Add the apples to a cast iron pan, along with 1/2 cup of caramel. Mix together. Top with the crisp topping and cover with foil.
- Cook. Cook about 6 inches above a well-lit fire for 30-45 minutes, checking the bottom of the pan every 15 minutes for burning. When the crisp is finished, the apples should be soft, you should see the filling bubbling, and the topping will be lightly golden brown.
