April 2021 • Nebraskaland 61
Cinnamon bread with canned apple pie filling and brie cheese.
Dessert cooked by campfire: fresh fruit, granola and whipped
cream.
Dessert: Campfire
Apple-Berry Crisp
By Jenny Nguyen-Wheatley
Servings: 6
Ingredients:
•
6 tart apples, cored and sliced
•
Handful of fresh blueberries
•
Juice of half a lemon
•
3 tablespoons of flour
•
½ cup of white sugar
•
1 teaspoon of cinnamon
•
1 pinch of salt
•
1 package of granola*
•
6 tablespoons of butter, divided
•
¼ cup of packed light brown sugar, divided
•
Whipped cream
1. Prepare campfire or grill. In a large bowl, combine sliced
apples, blueberries, lemon juice, flour, white sugar, cinnamon
and salt. Lay out 6 squares of heavy-duty aluminum foil and
evenly divide fruit mixture onto each piece of foil. Top each
pile of fruit with granola to taste, sprinkle with brown sugar
and a pat of butter. Fold the foil and crimp edges to make
packets. Then double wrap each pouch with another sheet of
aluminum foil to prevent leakage. Place the packets near the
fire where the temperature is about medium-low. Cook for 20
minutes or until apples and blueberries soften and bubble,
rotating packets occasionally. Be careful when opening up
pouches. Serve with whipped cream on top.
*I recommend granola flavored with toasted coconut.
Dessert: Cinnamon, Apple
and Brie Mini Pies
By Jenny Nguyen-Wheatley
Servings: 4
Ingredients:
•
8 slices of cinnamon swirl bread
•
1 can of apple pie filling
•
4-8 slices of brie cheese
Special Equipment: pie iron(s) and cooking spray
1. Prepare your campfire to create medium-hot coals. If
your pie iron is new, follow package directions to season it
if needed. Spray the inside of pie irons with cooking spray.
Then lay one slice of bread onto one pie iron flap. Spread
apple pie filling onto the bread and top with a slice or two of
brie cheese and cover with the second slice of bread. Hinge
the pie iron closed with the second flap. If the bread slices
are bigger than the pie irons, that's OK. Push down to create
a seal in the bread and cut off excess bread sticking out.
2. Lay the pie irons on top of medium-hot coals and
toast for 5-10 minutes, flipping and rotating occasionally.
Periodically check for doneness — bread should look golden
brown and apple pie filling should be warmed through. (Do
not stick your pie irons directly into the fire — you will burn
the bread black before the inside warms.)
