My sister-in-law makes this amazing fruit crisp over a campfire. She got the idea from a Kevin Callan Apple Crisp recipe found in his book “Gone Canoeing”. She uses a number of different fruits so it has become a fruit crisp.
You can use your own dehydrated fruit or buy dried fruit at the store. Tip: it will taste way better if you use your own dried fruit!
1 1/2 cups dried fruit (any combination of apples, blueberries, cherries and strawberries)
1/2 tsp. cinnamon
Hot water to re-hydrate the fruit
1/2 cup raisins
1/2 cup chopped nuts (packed separately)
1/2 cup oatmeal
3 tbsp. flour
5 tbsp. butter (packed separately)
3 tbsp. brown sugar
A pinch of salt
Mix the filling (except nuts) in a Ziplock bag or container. Pack the nuts separately.
Mix the topping (except the butter) in another Ziplock bag or container. Pack the butter separately.
Heat some water.
Dump the filling (except the nuts) into a pot. Just cover the fruit with hot water. Let it stand for at least 15 minutes, allowing the fruit to re-hydrate.
While the fruit soaks, combine the topping and mix it with a spoon – or use your hands. It will look crumbly. Set a bit of butter aside so you have something to grease the pan with.
Grease whatever container you are using with some of the butter or a bit of oil. You can use a frying pan, but my sister-in-law uses a heavy duty tin container recycled from a great takeout pasta place in her neighbourhood. The tin comes in handy and can be used several times on a trip.
Dump the re-hydrated fruit into the pan then add the nuts and stir. Cover with the topping. Cover with tinfoil.
Bake on the grill for about 15 minutes. Keep your fire hot but not flaming. Continue until the dessert is heated through and the topping starts to crisp.
Extremely yummy and nutritious!