Fall-inspired campfire desserts are simple and family-friendly
Special to the Daily
School is back in session, temperatures are starting to dwindle and the feeling of fall is in the air. It’s time to embrace the last glorious weekends of summer and venture outside to play. Plan a hike, assemble your camping gear and prepare to spend a couple of nights under the stars and around the campfire.
We’ve gathered four recipes to make your evenings even sweeter. These simple yet delicious desserts are fun for the whole family and can be cooked on the campfire during warmer months or on a charcoal grill in the cooler months.
GRILLED APPLE CRISP
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2 large red apples
1 cup steel-cut oats
¼ cup flour
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
2 tablespoons crushed almonds
¼ tsp salt
4 tablespoons real maple syrup
2 tablespoons olive oil
6 caramel candies (individually wrapped)
Cooking tools: Cutting board, sharp knife, medium mixing bowl, measuring spoons, large spoon, aluminum foil and metal tongs.
Pre-packing prep: Prepare the dry ingredient mix before you leave home to make the campsite cooking a bit easier. In a sealable jar, combine the oats, flour, cinnamon, pumpkin pie spice, crushed almonds and salt.
At the campsite: Tear two 12-inch-long sheets of aluminum foil. Place small amount of oil onto one side of each sheet to prevent sticking. Set aside. Core and slice the apples into thin slices. Place the sliced apples onto the oiled side of one of the foils sheets. Pour dry ingredients from your jar into mixing bowl. Add olive oil and maple syrup. Mix until combined and oats are moist. Pour mixture on top of apples. Unwrap caramel candies, and place on top of oat mixture. Place second sheet of foil over top, and fold edges in tightly to seal. To cook, find an optimal area. Either place the packet onto a grill grate placed over the coals of the fire, or directly onto a flat rock on the edge of the fire.
Be cautious to not put the packet into direct flames. Allow to cook 10 minutes, carefully take a peek inside, and then place back onto fire for an additional 5 to 10 minutes.
These doughnuts can be a delicious evening dessert or a perfect pairing with morning coffee. Using pre-made dough makes this treat quick and easy.
1 can refrigerated flaky biscuits
3 cups vegetable oil
1 cup sugar
2 tablespoons cinnamon
Cooking tools: Large cast iron pot, metal tongs, brown paper lunch bags, soda bottle cap, aluminum foil and a cooler to keep biscuit dough cool.
Prepare a cooking area: Place a grill grate above a very hot section of the fire. Pour oil into pot. Place onto grill. Allow 15 minutes for oil to heat. Oil will be hot enough when a small drop of water is dropped into oil and it bubbles. While oil is heating, prepare sugar mixture. Place sugar and cinnamon in brown paper lunch bag, and shake to mix. Tear off 12-inch-long piece of foil. Unwrap biscuits from roll; set onto foil. Using the soda bottle cap, or a wine bottle twist cap, cut holes in each biscuit, creating a doughnut shape. Cook the doughnuts in two batches. Using tongs, carefully place each doughnut one at a time into oil. Cook 1 to 2 minutes on each side. When the doughnuts are cooked, remove from oil with tongs and carefully place into paper bag. Shake to coat in sugar mixture. Fry second set of doughnuts, place into bag and coat with sugar.
GRILLED BANANA SPLITS
1 cup chocolate chips
1 cup creamy peanut butter
1 cup unsweetened, shredded coconut
½ cup crushed walnuts
Cooking tools: Aluminum foil, cutting board, sharp knife, spoon and metal tongs.
Prepare your treat: Using a sharp knife, cut a slit down the length of the banana. Using the back of a spoon, push the sides of the banana out, creating space. Fill the banana with your choice of toppings. Use them all, or pick your favorites. Wrap the banana in two layers of aluminum foil. Place wraps on grill grate or directly into the coals of the fire.
Allow to melt and roast for 5 to 10 minutes, carefully checking on them periodically to avoid overcooking.