(The only fruits that won't work: citrus and tropical fruits.) Try mixing a few fruits together, or stick with just one, depending on what you have on hand. But all of these fruits-and cherries, apricots, and plums, too-are delicious in crisp form. Juicier fruit like blueberries and peaches will be, well, juicier than those made with, say, apples or pears. Pick your fruit.Īlmost any fruit or berry works for making a crisp. And there's no reason not to make them, especially in times of abundance (like now), because it's easy to learn how to make fruit crisp by heart, a dessert that truly never requires a recipe. Because crisps are always better when they're made at home. Cover and cook over low until the edges are golden and bubbly and the granola has formed a crisp crust, 5 to 10 minutes more, depending on the heat of your fire.Just make sure it's homemade. Bring to a simmer, cover and cook, peeking occasionally to make sure the heat is consistent, until the apples are almost tender, about 5 minutes more. Toss to evenly coat the apples, then move the skillet to low heat. Add 1/4 cup brown sugar, 2 tablespoons water and 1 teaspoon apple pie spice. Add the apples and a pinch of kosher salt and cook, tossing occasionally, until the apples begin to wilt, 6 to 8 minutes. Set the skillet back over medium heat and melt 3 tablespoons unsalted butter. Peel and slice 1 pound apples into 1/2-inch-thick pieces. Cook and toss with a spoon until the granola is lightly toasted, 3 to 4 minutes. Sprinkle in 1 cup granola (we used maple cranberry use your favorite as long as it doesn’t contain anything that will melt, like chocolate chips). Melt 1 tablespoon unsalted butter over medium heat in an 8-inch skillet. Serve straight out of the pot with tortilla chips or your favorite dippers. Cook, stirring with a wooden spoon and moving the pot around as needed to keep the bottom from burning, until the cheese is melted and the queso is smooth, about 5 minutes. Use cast-iron or another heavy-duty material and avoid plastic handles as the flames could melt plastic.Ĭombine 8 ounces cubed processed cheese (such as Velveeta), one 10-ounce can diced tomatoes and green chiles (such as Ro-Tel), 1/4 cup chopped pickled jalapeños and 1 teaspoon smoked paprika in a medium pot over medium heat. With high heat, there will be flames licking the bottom of the pot. Medium heat will be an active fire several inches under the pot. As a general guideline, for low heat, set a pot over logs that are mostly ash with flickering flames. Build your fire to create heat sources of varying intensity - high, medium and low - so you can control the heat under your pot by moving it around. We used a metal grill grate over a log fire in a firepit to make these recipes. For some of these camping recipes, you’ll need to cover your pot to get things simmering if you don’t have a lid, use a tin plate, foil or anything else that’s heatproof to create a tight seal on the pot. These dishes all require five ingredients or less (not including some staples such as salt, pepper and cooking oil or butter) and minimal tools - in most cases a pot or pan, a bowl and one or two utensils - allowing you to pack light but still enjoy a fun and tasty meal around the fire. Nothing's better after a day outdoors than a delicious meal that can be pulled together quickly and easily over an open fire.
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