Spiced Apple Crisp Is the Fall Backpacking Dessert You Can Eat for Breakfast

September is here, and you foodies know what that means. No, not pumpkin spice lattes: It’s time to start cooking the harvest season’s bounty up. This recipe uses simple ingredients including apples, granola (make your own if you want to go all-in) and nuts to create a sweet-and-spiced concoction that is tasty enough for dessert but hearty and wholesome enough to start your day. Tip: Don’t have a dehydrator? Prop your oven’s door open and turn it on low. —The Editors

Ingredients

• 2 medium apples, such as Pink Lady, Fuji, or Honeycrisp
• 1 Tbsp. lemon juice
• 2 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¹/₃ cup granola
• ¼ cup chopped nuts, such as walnuts, pecans, or hazelnuts

At Home:

• Slice the apples to a quarter-inch thickness.
• Combine lemon juice and 1 cup cold water in a bowl. Add apples and soak for 5 to 10 minutes before arranging them on dehydrator trays.
• Dehydrate the apples at 135°F for 6 to 12 hours or until dry. When finished, they will easily snap in half. 
• Place the apples, brown sugar, cinnamon, and cloves in a zip-top bag. 
• Pack the granola and nuts in a separate bag.

At Camp:

• Empty the apple and spice mix into your cookpot.
• Add 3 fluid ounces of water to the pot and stir.
• Cook mixture over a medium-low flame until the apples soften, the sugar dissolves, and the liquid thickens a bit, stirring often and adding more water if needed.
• Remove the pot from the heat and sprinkle the granola and nuts on top. Grab your spoon and dig in.

Calories: 334

Protein: 7 g

Weight: 2.8 oz.