Coal-Roasted Stuffed Apples

One of the coziest things we love to do is cook on the open fire. It creates a primitive element of adventure to the meal which my whole family enjoys. With apple-picking season in full swing, we visited the local orchard to harvest the perfect apples for roasting in hot coals.


Once your campfire dies down and you’re left with glowing embers, you have the perfect conditions for cooking apples. The apples get stuffed with raisins and nuts, spiced with cinnamon, and sweetened with honey. Then you wrap them in foil and place them directly on the hot coals. The cooked apples come out soft and sweet, infused with the sweetness of the plumped raisins and the aroma of cinnamon. Serve with the cooking juices spooned over the top.



Time: 1 hour
Yield: serves 4


4 large apples, such as Honeycrisp, Pink Lady, or Crispin
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup plus 1 tablespoon honey
4 cinnamon sticks or 1 tablespoon ground cinnamon
4 teaspoons butter


Build a fire and let it burn down to hot embers.

Place each apple on a large square of parchment paper. Using a paring knife, cut off the top part of the apple with the stem and reserve the tops. With a small spoon, dig out the core, leaving the bottom 1/2 inch of the apples intact. Make the holes about 1 inch wide.

Combine the raisins, walnuts, honey, and ground cinnamon (if using) in a small bowl.

Fill each apple cavity with the nut mixture. If using the cinnamon sticks, place one in each cavity. Top each apple with 1 teaspoon of the butter.

Set the reserved tops back on the apples and wrap tightly, first with parchment paper, then with foil.

When the coals are red and glowing, they are ready to use. Place the apples directly on the coals and cook for about 25 minutes, rolling the packets from side to side with long-handled tongs every couple of minutes. Remove from the fire and allow the apples to cool for approximately 5 minutes. Unwrap and serve. Eat the apples with a fork and knife.


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