https://www.averiecooks.com/caramel-apple-crumble-foil-packs/

Made camping 2020

YIELD: SERVES 2 TO 4

Caramel Apple Crumble Foil Packs

prep time 5 MINUTES

 

cook time 10 MINUTES

 

total time 15 MINUTES

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

INGREDIENTS

Apple Layer

•  2 medium/large apples, diced into 1/4-inch cubes (I did not peel mine, peel if you wish; I used Gala; Fuji, Honeycrisp, Pink Lady, or your favorite may be used)
•  1 tablespoon unsalted butter, diced into small 1/8-inch sized cubes
•  1/4 cup light brown sugar, packed
•  2 tablespoons granulated sugar
•  2 teaspoons cornstarch
•  1 teaspoon cinnamon
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  optionally add pinches ground ginger, pumpkin pie spice, cloves, allspice, etc. based on preferences

Crumble Topping

•  1/4 cup (4 tablespoons) unsalted butter, diced into 1/8-inch sized cubes
•  1/4 cup light brown sugar, packed
•  1/4 cup old-fashioned whole rolled oats
•  1/4 cup all-purpose flour
•  1 teaspoon cinnamon
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  1/4 teaspoon salt, or to taste
•  salted caramel sauce
•  whipped topping or ice cream, optional for serving

INSTRUCTIONS

1. Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.
2. Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.
3. Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.
4. Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.
5. Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Apple Pie In A Bag

This was from The Crust Club owner Val. I'd recommend watching her instagram highlight making the pie because the crust is a little different so it's nice to watch her make it but I'll add my notes in the instructions. This was seriously the easiest pie ever!! No rolling out the crust and it was the best apple pie I've ever had.

1 Large Brown Paper Grocery Bag

CRUST

1 1/2 cups flour

1 1/2 teaspoons sugar

1 teaspoon salt

1/2 cup vegetable oil

2 Tablespoons cold milk

FILLING

6 cups peeled and sliced apples (I prefer Granny Smith, sliced 1/4 inch thick)

1/2 cup sugar

2 Tablespoons flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

TOPPING

1/2 cup butter, softened (not melted)

1/2 cup sugar

1/2 cup flour

INSTRUCTIONS

1. Preheat oven to 350 degrees. *put oven racks at the very bottom*

2. In a medium bowl, combine crust ingredients- flour, sugar, salt, oil and milk. Use a fork to mix together, then use your hands to finish forming the dough into a ball.

3. Press dough into the bottom of a pie tin. Press the crust up the sides of the pie tin to form an even crust around the entire pie tin. Make sure the crust is completely even on the bottom and sides of pie tin.

4. In a small bowl, combine filling ingredients- sugar, flour, nutmeg, and cinnamon. Mix together and pour over the peeled and sliced apples. Stir until apples are completely coated and there isn't any sugar mixture on the bottom of the bowl.

5. Pour into pie tin. Arrange apples so that they are laying flat and spread out evenly.

6. In the bowl you made the crust in, combine topping ingredients- softened butter, sugar, flour. Mix together with a fork. *this will resemble a cookie dough and be very sticky but it turns out so yummy, I just dropped little quarter sized pieces all over the pie*

7. Use your hands to dab or lay little chunks of the topping over the top of the apples. Use all of the topping to evenly cover the top of the pie.

8. Place your brown bag on a cookie sheet. Place the pie in the bag. Fold up the ends of the bag so that it is sealed closed. Make sure the bag is not touching the top of the pie.

9. Put oven racks on the very bottom of your oven. Place the cookie sheet on the bottom rack so that the bag is not touching any of the sides or the top of the oven. *it immediately smelled like a was just cooking a paper bag but I just kept checking for fire and we were good haha*

10. Bake 1 hour 45 minutes. Remove from oven and remove pie from bag.

11. Eat warm or cold. Store at room temperature or in the refrigerator for 2-3 days.

Apple Crisp

For me, apple crisp is all about the topping so this recipe was definitely a winner in the topping department!

5 Apples (I did 2 granny smith and 3 honey crisp)
1/2 Quick Oats
1 Box Yellow Cake Mix
1 Tbs Cinnamon
2 Tbs Sugar
1 Stick Butter

Slice or cube apples (whichever you prefer) and layer into a greased 9x9 baking dish. Combine cake mix, oats, sugar and cinnamon and whisk until combined. Melt butter and pour over dry ingredients. Mix until butter is evenly incorporated (it will be crumbly). Pour topping mixture over apples and bake at 350 for 25-30 minutes or until apples are tender. Enjoy!