Nothing beats the glow of a campfire after a long day on the trail, especially when the air carries the sweet, spiced aroma of a bubbling apple crisp. Years ago, on solo hikes through the backcountry, I created this apple raisin crisp dessert to satisfy my craving for something warm and comforting.
Now, I’m excited to share my Backcountry Apple Raisin Crisp with Girl Camper readers—a recipe born from those rugged adventures I had in the late Autumn. It’s a perfect blend of tart Granny Smith apples, spiced with cinnamon and nutmeg, studded with raisins, and topped with a crunchy homemade granola. Whether cooked over campfire coals or on a camp stove, this crisp brings a taste of the wild to any campsite. As an outdoor cook at Trail Eating (traileating.com,) I love creating dishes that are a complete delight, and this one’s a year-round winner—even more so on those cooler Autumn nights. With a splash of rum extract for flair or coconut whip if your cooler allows, it’s sure to spark campfire chatter and cozy memories of spiced warmth.
RECIPE
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Filling:
- 3-4 Granny Smith apples, skin on, cut into thick slices
- 2 tbsp butter (or ghee for trail stability)
- 3/4 cup brown demerara sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup raisins
- 2 tbsp rum extract (optional)
Granola
- 2 cups large flake oats
- 1/2 cup chopped walnuts
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp vanilla
- 1 tsp cinnamon
- and 1/4 tsp salt
Spread the granola mixture on a cookie sheet with parchment paper for about 20 minutes in a 300°F oven, middle rack. Let cool before putting it into a container.
Apple Raisin Crisp Directions
- Preheat a large cast-iron skillet over a bed of campfire coals, on a campfire grate, or on a camp stove with medium heat.
- Melt 2 tbsp butter (or ghee) in the skillet. Add sliced apples, 3/4 cup brown demerara sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Cook for 5 minutes, stirring occasionally, until apples start to soften and the sugar is thoroughly melted.
- Sprinkle in 1/3 cup raisins and 2 tbsp rum extract (if using). Stir to combine.
- Spread the granola evenly over the apples. Reduce heat to low and cook for 10-15 minutes until the apples bubble through the topping.
- Remove from heat and let cool for a few minutes. Serve warm with coconut whip or vanilla ice cream, if available.
Notes
I know that some people like to peel their apples, but I recommend keeping them on, since most of the nutrients and fiber are in the apple skin. The skin will also help hold the apple pieces together.
Cook this crisp over campfire coals for a smoky flavor, on a campfire grate, or using a camp stove—monitor heat to avoid scorching, especially with a stove’s direct flame. At home, bake at 350°F for 20 minutes. Add rum extract or a dash of ground cloves for a festive twist. Ghee is ideal for trail stability, and coconut whip keeps it dairy-free if skipping ice cream. stability, and coconut whip keeps it dairy-free if skipping ice cream.
Welcome to our new guest writer, Andre!
Andre is a former chef turned outdoor enthusiast. He transforms dull camping meals into flavorful adventures at Trail Eating traileating.com. With a love for hiking, canoeing, and campfire cooking, Andre shares seasonal recipes to elevate every wilderness meal. You can find more of his delicious recipes here: Trail Recipes
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