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My review
Apples by the Fire
Mike Prawdzik
"Enjoy!"
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Ingredients
15 m servings 114 calsOriginal recipe yields 1 servings (1 serving)
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Directions
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Prep
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Cook
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Ready In
- Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.
Nutrition Facts
Per Serving: 114 calories; 0 g fat; 30.9 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition
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Reviews
Read all reviews 2838 Ratings
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Most helpful positive review
9/16/2002
This is excellent on camping trips.We loved it!
Most helpful critical review
10/16/2011
Made according to directions. Apples turned to mush! Will not try again.
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10/14/2011
Fabulous dessert that's simple and delicious! If you like baked apples in the oven then you'll love 'em over the fire. Not only because of the ease of prep (you can basically eyeball vs. measure...
10/30/2011
I doubled this recipe and I used homemade apple pie spice instead of cinnamon. I didn't make mine in the "fire", I wrapped my apples in foil and stuck them in the cast iron skillet and baked it ...
8/15/2005
The were great! We used red delicious apples since my daughter dosent like granny smiths! And i kept thinking that they woudl be really good with some pecans inside too... or a little bit of cho...
10/14/2009
excellent at our last camping trip. used red delicious apples as they are our favorite. Took some of the other suggestions and in my apple I put caramel instead of sugar and cinnamon--sooooo g...
8/15/2007
Added cranberries and walnuts. Served with french vanilla cool whip. TIP:leave cool whip frozen, keep in cooler when ready to serve should be thawed.
3/27/2011
O.M.G.! So easy and delicious. It's apple pie in a tin foil pouch without the crust. The brown sugar mix melts begging you to smoosh the apple into it. I needed more brown sugar mix to stuff my ...
2/6/2011
Easy, quick, and succulent. I added ground almonds and a teeny pinch of salt to the filling.