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

This sweet crumble pulls double duty.

Photo: Megan McDuffie and Michael van Vliet

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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


  • 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.

From 2022

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