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Campfire Apple Pie Packets

Campfire apple pie packets deliver warm, cinnamon-spiced apples in a sealed foil packet, topped with graham cracker crumbs for an easy pie-like crust. Cook them on a campfire grate until tender, then open for steaming caramelized fruit and serve with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

apple pie packets
  • 4 large apples peeled and sliced
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 4 tbsp butter
  • 1 cup graham cracker crumbs
  • 1 vanilla ice cream for serving
  • 4 heavy-duty aluminum foil sheets

Equipment

  • 1 sheet pan

Method
 

Assemble the packets
  1. Divide the apple slices among 4 foil sheets, arranging them in an even layer. This should look like a loose mound of fruit in the center of each sheet.
  2. Sprinkle each packet with brown sugar, cinnamon, and nutmeg, then dot the tops with 1 tablespoon butter. Keep spices evenly scattered so they dissolve into the apples.
  3. Sprinkle graham cracker crumbs over the apples in each packet. The crumbs will form a pie-like crust layer once they steam.
  4. Fold the foil into sealed packets by bringing edges together and crimping firmly. Press seams closed so no juices leak.
Campfire cook
  1. Place the packets on a campfire grate over medium heat for 12-15 minutes until the apples are tender. You should see the foil edges puff slightly and the filling steam when you open one carefully.
Serve
  1. Let the packets cool for 5 minutes before opening carefully. The filling will be very hot, so wait until steam is less intense.
  2. Open each packet carefully and serve the cinnamon apples with vanilla ice cream. Aim for caramelized, glossy apples with a crumbly top.

Notes

For the best caramelization, keep the packets tightly sealed and cook over steady medium heat (not direct roaring flames). Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove or in a warm oven until hot. Freezing is not recommended because the graham crumb texture softens. For a lighter option, use reduced-fat butter and swap vanilla ice cream for lower-sugar frozen yogurt.