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Campfire Apple Pie Packets

Campfire apple pie packets make tender cinnamon apples in sealed foil for an easy, no-crust dessert. Each warm packet steams caramelized fruit with a graham cracker crumb topping—perfect for grilling or campfire nights.
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Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 4 large apples Peeled and sliced.
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 4 tbsp butter Cut or chunked for topping.
Graham crust topping
  • 1 cup graham cracker crumbs
Serving
  • 1 vanilla ice cream For serving.
Foil packets
  • 4 heavy-duty aluminum foil Sheets to fold into packets.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide the apple slices among 4 foil sheets, spreading them evenly in the center so the fruit cooks through uniformly.
  2. Sprinkle each packet with brown sugar, then add cinnamon and nutmeg over the apples for a spiced pie filling.
  3. Place 1 tablespoon butter on top of each packet so it melts into the apples as they cook.
  4. Sprinkle graham cracker crumbs over the apples in each packet to create a crumbly, pie-like topping.
  5. Fold the foil into sealed packets, pressing the edges closed so steam stays trapped inside.
Campfire cook
  1. Place the packets on the campfire grate over medium heat for 12-15 minutes, until the apples are tender and you see steam through the foil.
  2. Let the packets cool for 5 minutes so the filling thickens slightly and the foil is safer to open.
  3. Open the packets carefully and serve the cinnamon apples with vanilla ice cream while hot.

Notes

Pro tip: seal the foil edges firmly and keep the heat at medium so the packets steam rather than burn. Store leftovers in the fridge up to 3 days; reheat packets gently over low heat or in a skillet with a splash of water until warm. Freezing isn’t recommended because the apples and crumbs soften after thawing. Dietary swap: use coconut oil in place of butter for a different fat profile while keeping the same crumb-and-crumb topping method.