In this recipe adapted from Family Spice, dried fruit, walnuts, spices, and a touch of butter are the filling for crisp apple halves, wrapped in foil and baked over a campfire.
- Yield: 4 servings
- Difficulty: Easy
- Total: 1 hr 15 mins
- Active: 20 mins
- 4 large apples, such as Gala or Granny Smith
- 2 tablespoons lemon juice
- 1/4 cup dried cranberries
- 2 tablespoons raisins
- 2 tablespoons walnut pieces, chopped
- 1/4 teaspoon ground cinnamon, plus more for sprinkling
- 1/8 teaspoon ground nutmeg
- 2 tablespoons (1/4 stick) unsalted butter, softened
- Build a campfire and let the flames die down. There should be a coating of white ash on the coals.
- Cut the apples in half and scoop out the cores, using a melon baller or small, sharp spoon. Keep the cut face of the apples from browning by brushing with 1 tablespoon of the lemon juice. Place each apple half on its own 10-inch square of heavy-duty foil and set aside.
- In a small bowl, combine the remaining 1 tablespoon of lemon juice, the dried cranberries, raisins, walnuts, cinnamon, nutmeg, and 1 tablespoon of butter. Mix to combine everything, then spoon this filling into the hollows of each apple half.
- Cut the remaining tablespoon of butter into 8 pieces to place on top of the filling in each apple half. Sprinkle lightly with ground cinnamon, then wrap each half tightly in the foil square.
- Place the foil-wrapped apples in or next to the hot coals (not on an open flame) and cook until the apples are soft, about 30 minutes to 1 hour. Keep checking—the apples are done when they feel tender when squeezed. Serve warm.