Apple crumble over the campfire

This guy grows apples in Anchorage and once a year in September or October, word goes out that it’s Apple Day and people come from far and wide to buy apples from him. My friends had an apple sampling and cut up a dozen or so differnet kinds and did a tasting. Their friends’ daughter loved the tiny apples because they fit perfectly in her little hand and she could finish it all herself instead of having to share a big apple with someone else. I kept mine in a wooden bowl on the table (better looking than any vase full of flowers) until this weekend’s camping trip came along. We sat around the campfire peeling, coring, and chopping the apples in the photo above and made this apple crumble in a foil pan on the campfire.

The makings for a sittin’-around-the-campfire feast:

The crumble topping:

It was dark by the time this was done so I don’t have any photos of the finished product but rest assured: it was delicious and we ate it all and then scraped the pan clean.

Apple Crumble

Serves 6 to 8


4 large apples (about 3 pounds)

1/4 cup sugar

1 lemon, juiced

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon


1 cup walnuts or pecans, roughly chopped

1 cup all-purpose flour

1 1/4 cups rolled oats

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

Pinch fine salt

8 tablespoons (1 stick) cold butter, cut into small pieces

Vanilla ice cream, for serving, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside. In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed. Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. Serve warm or at room temperature with vanilla ice cream.


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