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Campfire Apple Pie Packets

Campfire apple pie packets with cinnamon apples in sealed foil bake over medium heat until tender. You get a portable easy pie-style dessert with graham cracker crumbs and caramelized apple filling, plus optional vanilla ice cream for serving.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Apple pie packet filling
  • 4 large apples Peeled and sliced.
  • 0.5 cup brown sugar For sprinkling over apples.
  • 2 tsp cinnamon For sweet-spiced apple flavor.
  • 0.25 tsp nutmeg Add warmth to the filling.
  • 4 tbsp butter Cut or sliced into pats on top of apples.
  • 1 cup graham cracker crumbs Sprinkle over apples to form a crusty topping.
  • vanilla ice cream For serving.
  • 4 heavy-duty aluminum foil Use 4 sheets to form sealed packets.

Equipment

  • 1 sheet pan

Method
 

Build the foil packets
  1. Divide the apple slices among 4 sheets of heavy-duty aluminum foil, spreading them into an even layer in the center of each sheet. Leave space around the edges so you can seal the packets tightly.
  2. Sprinkle each packet with brown sugar, cinnamon, and nutmeg, then dot the apples with 1 tablespoon butter. Make sure the spices and butter are distributed so the apples caramelize evenly.
  3. Sprinkle graham cracker crumbs over the apples in each packet. The crumbs will bake into a pie-like crust topping as the packets cook.
  4. Fold the foil up and around the filling, then crimp the edges to seal completely. Press the seams firmly to prevent steam from leaking.
Cook and serve
  1. Place the sealed foil packets on a campfire grate over medium heat for 12-15 minutes until the apples are tender. Look for visible steam inside the foil and softened apple slices when carefully checked.
  2. Let the packets cool for 5 minutes before opening. Wait time helps the filling thicken slightly and reduces burn risk from trapped steam.
  3. Open the foil packets carefully and serve the cinnamon apples warm with vanilla ice cream. Spoon the filling so each serving includes apples and crumb topping.

Notes

Pro tip: Keep the foil seals tight—good crimping prevents leaking juices that turn into extra caramel on the bottom of each packet. Store leftovers in the refrigerator up to 3 days; rewarm gently in a covered dish on low heat. Freezing isn’t recommended because the graham crumb topping can soften. For a lighter swap, use light butter (or half butter, half unsweetened applesauce) to reduce saturated fat while keeping the spiced apple filling.