Desserts

Campfire Baked Apples

Published June 14, 2026 · Updated July 10, 2026

Dessertseasy1 per person servings· Prep 10 min· Cook 20-30 min

Cored apples stuffed with butter, brown sugar, and cinnamon, wrapped in foil and tucked in the coals until they're soft and bubbling — basically apple pie filling, no pie required.

Ingredients

1 apple per person, cored (leave the bottom intact so it holds the filling)
1 tbsp butter per apple
1 tbsp brown sugar per apple
Cinnamon
Optional: raisins, granola, or chopped nuts

Steps

Core each apple from the top, stopping before you go through the bottom — you're making a cup.
Pack the hollow with butter, brown sugar, and a good shake of cinnamon (raisins or granola if you like).
Wrap each apple in foil.
Set them in the coals — not the flames — for about 20-30 minutes, until a fork slides into the apple easily.
Unwrap carefully and eat with a spoon. Good with a little ice cream if you packed the cooler right.

Tips & variations

Firmer apples hold up better

A firm baking apple (Granny Smith, Honeycrisp) keeps its shape; a soft one turns to sauce — still tasty, just messier. Coals, not flames, so the outside doesn't scorch before the inside softens. The foil method is the same as the savory packets.

Make it yours

Granola in the core makes it a crumble; a splash of caramel makes it dessert-shop fancy. Done when a fork goes in easy. Lift them out with campfire tongs — the steam is fierce.

Common questions

What apples work best?

Firm baking apples like Granny Smith or Honeycrisp hold their shape. Softer apples still taste great but collapse into more of a sauce.

How do I know they're done?

When a fork slides into the apple with no resistance — usually 20-30 minutes in the coals. No thermometer needed.

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