Save this recipe for your next trip.
Last updated: August 2026 | 9 min read
Written by Alex Schult
Editor in Chief of 4wdTalk.com. 15+ years of off-road and overlanding experience with 1,000+ hours on the trail.
This recipe was tested on an actual overland trip. Amazon affiliate links support 4wdTalk.com at no extra cost to you.
In This Recipe
Why This Recipe Works for Overlanders
Foil packet campfire apples solve the problem of wanting a warm dessert without packing a pie, a Dutch oven, or a bag of dishes to wash after dinner. Core the apple, pack the filling, and wrap it in foil. The coals do the rest of the work while camp gets cleaned up around them.
I started making these on cooler nights when a cold dessert felt wrong but a full baking setup felt like too much gear for one treat. A cored apple holds its filling without a bowl or a pan. The peel keeps the filling contained and turns into the serving dish once the packet opens.
This is the dessert that smells like fall no matter what month the trip lands in. Brown sugar and cinnamon caramelize inside the peel while the apple itself goes soft enough to eat with a spoon. If you like the plated version of this same fruit-and-spice combination, our Foil Packet Peach Crumble uses the same coal stage and a similar warm-fruit approach.
Apples travel well in a cooler or dry box for a full trip without bruising the way softer fruit does. This recipe works as easily on night one as it does on the last night out, since the ingredients hold up the whole time.
Equipment You Need
This recipe uses the same core kit as every foil packet camping recipe. Heavy-duty aluminum foil at 0.94 mil (Reynolds Wrap Heavy Duty) handles the coal contact without tearing. Long-handled tongs pull the packet off coals without burned knuckles. Heat-resistant gloves rated to at least 500F handle the flip. A paring knife or apple corer hollows out the core before stuffing, and most cook kits already carry one for other meals.
Gear for This Recipe
TempPro TempSwift 1 Sec Meat Thermometer Digital for Kitchen Cookin…
Ingredients
Serves 4 | Prep 10 min | Cook 20 min | Medium coals
- 4 apples, cored
- 4 tablespoons brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter, cut into pats
- 1/4 cup raisins
- Foil, one sheet per apple
Step-by-Step Instructions
Home Prep
Core each apple at home with a paring knife or apple corer, leaving the bottom intact so the filling stays inside instead of dripping through. Mix the brown sugar, cinnamon, and raisins together in a small sealed container so it is ready to spoon in at camp. Pack the butter in the cooler, cut into pats ahead of time so it does not need slicing at the picnic table.
At camp, stand each cored apple upright on its own sheet of foil. Spoon the brown sugar mixture into the hollow center, pressing gently so it settles rather than sitting on top. Tuck two pats of butter into the opening on each apple, then gather the foil up around the sides and seal the top with a twist.
At Camp
Build a bed of medium coals, glowing orange with a thicker layer of gray ash than a hot fire needs. Stand the wrapped apples upright directly on the coals rather than laying them on their sides, so the melting butter and sugar stay inside the peel. Leave them undisturbed while they cook.
Cook 18 to 20 minutes, until a knife slides into the center with no resistance. Open carefully, since trapped steam and hot sugar release fast from the top. Serve warm in the peel with a spoon, or scoop the filling over vanilla ice cream if a fridge is nearby.
Coal Bed Math
Coal temperature determines whether the apples soften all the way through before the sugar filling scorches in this recipe’s 18 to 20 minute window. Use this table to read your coal bed before placing packets.
| Coal Stage | Temperature | Best For |
|---|---|---|
| Hot | 500F+ | Searing, quick shrimp packets |
| Medium-Hot | 400-500F | Taco meat, potatoes and onions |
| Medium | 350-400F | Campfire apples, smores bananas |
| Medium-Low | 250-350F | Chocolate fondue, delicate desserts |
Field Tips
Pick apples that hold their shape when baked, like Honeycrisp or Granny Smith. Softer varieties like Red Delicious can turn to mush before the filling finishes caramelizing.
Stand the apples upright inside the foil rather than folding them flat. A flat-pack fold works for sliced or diced food, but a whole cored apple needs the foil gathered and twisted at the top so the melted filling cannot leak out during the cook.
Store the brown sugar, raisins, and butter away from your sleeping area overnight, not just in a sealed bag in the cook box. Sugary, scented food draws bears and other wildlife into camp, especially in bear country like the Sierras or Big Bear. The National Park Service has guidance on storing scented food safely on its bear safety food storage page. It is worth a read before any trip through bear country.
Core the apples at home rather than at camp. A dull knife and a moving picnic table make hollowing out a clean center much harder than it needs to be.
Coal and Cleanup Gear
Variations and Substitutions
The base foil packet campfire apples build takes well to swaps once the coring and stuffing feels natural. Try one change at a time so the cook time stays predictable.
- Nut addition: Add chopped walnuts or pecans to the filling alongside the raisins for extra crunch.
- Maple swap: Use maple syrup instead of brown sugar for a different sweetness and a thinner, glossier filling.
- Dried cranberry swap: Use dried cranberries instead of raisins for a tarter bite against the sweet filling.
- Oat topping: Sprinkle a spoonful of rolled oats into the filling for texture closer to a crumble.
- Caramel drizzle: Add a few soft caramel candies to the filling for a gooier, sweeter center.
- Spice blend: Swap plain cinnamon for a pumpkin pie spice blend for a more layered fall flavor.
- Crumble version: Skip the whole apple and slice the fruit instead. See our Foil Packet Peach Crumble for that approach with oat topping.
Storage and Leftovers
Foil packet campfire apples taste best warm off the coals and do not hold well as leftovers. The apple keeps softening after cooking and the filling loses its caramelized texture as it cools.
If an apple does not get finished, scoop the filling and softened flesh into a small container. Store it in the cooler for up to a day rather than saving the whole apple in its peel. The mixture works well spooned over oatmeal or yogurt the next morning. A dedicated trash bag for used foil keeps the drawer system clean and supports a Leave No Trace pack-out.
Frequently Asked Questions
How do you know when foil packet campfire apples are done?
Slide a knife into the center of the apple through the foil. It should meet no resistance when the apple is fully softened. Reseal and cook a couple more minutes if there is still firmness at the core.
Why did the filling leak out during cooking?
The foil was likely folded flat instead of gathered and twisted at the top. Stand the apple upright and pinch the foil closed above the fruit so the melted butter and sugar cannot escape.
What kind of apple works best for this recipe?
Firm baking apples like Honeycrisp or Granny Smith hold their shape best. Softer varieties like Red Delicious tend to break down before the filling finishes caramelizing.
Can you core the apples ahead of time?
Yes. Core them at home and pack them in the cooler. Coring at camp with a dull knife on a moving picnic table is far less controlled.
How do you keep bears away from the brown sugar and raisins?
Store sugary, scented ingredients away from your sleeping area overnight. Use a sealed container or vehicle rather than a tent, especially in bear country like the Sierras.
Can you make this recipe without raisins?
Yes. Dried cranberries or chopped nuts work as a substitute, or the apple can be stuffed with just the brown sugar, cinnamon, and butter for a simpler filling.
What pairs well with foil packet campfire apples?
Vanilla ice cream is the classic pairing if a fridge like an ICECO is nearby at base camp. A dollop of whipped cream or a splash of cream also works without refrigeration.
You Might Also Like