Go Back

Campfire Apple Pie Packets

Campfire apple pie packets with cinnamon apples in sealed foil cook until tender and steaming hot. You’ll get caramelized fruit with a graham cracker “crust” texture when you open each packet and top with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Apple filling
  • 4 large apples peeled and sliced
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 4 tbsp butter cut into small pieces for topping
Graham cracker topping
  • 1 cup graham cracker crumbs
Serving
  • 1 vanilla ice cream for serving
Foil packets
  • 4 sheet heavy-duty aluminum foil

Method
 

Assemble packets
  1. Divide the apple slices among 4 foil sheets, leaving room to seal the edges. Arrange them in an even layer so they cook uniformly.
  2. Sprinkle each packet with brown sugar, cinnamon, and nutmeg. The fruit should look evenly dusted with no large dry gaps.
  3. Top each packet with 1 tablespoon butter. Add it in small pieces so it melts and coats the apples as they steam.
  4. Sprinkle graham cracker crumbs over the apples in each packet. Aim for an even sprinkle for a graham-crust texture.
  5. Fold foil into sealed packets, crimping tightly along the edges. Check for openings so steam stays inside while cooking.
Campfire cook and serve
  1. Place packets on a campfire grate over medium heat for 12-15 minutes until apples are tender. Look for softened fruit and visible steam through the foil.
  2. Let packets cool for 5 minutes before opening carefully. Wait until the foil is less aggressive to handle and the steam subsides.
  3. Open each packet carefully and serve immediately. Spoon the hot cinnamon apples over vanilla ice cream.

Notes

Pro tip: keep packets tightly sealed so the apples steam instead of drying out—if you see any gaps, re-crimp before cooking. Store leftover packets in the refrigerator up to 3 days and reheat in a covered pan over low heat until hot; freeze is not recommended because the foil-cooked crumbs can turn grainy. For a lighter option, swap the butter for a 1:1 baking stick or use a plant-butter substitute, keeping the same crumble-and-steam method.