Camp Apple Crumble

Once again I’m on a kayak expedition and looking for foods that will brighten up the daily dehydrated menu. I can’t remember where I found the recipe I adapted this from, but it turned out to be feasible to make on a camping stove and tasted as good as the real thing. We were holed up for the day in the hut on Erith Island (Bass Strait, Tasmania) waiting for the gale force winds to die down, so I had a little spare time.

I carried a packet of sliced dried apples, two small poppers of apple juice and the dried ingredients were premixed at home and put in a ziplock bag. Lacking refrigeration, I brought a plastic jar of ghee (clarified butter) to use instead of butter. You could probably also use oil.

The original recipe used fresh apples, no apple juice and required you to cook the apples topped with crumble in a foil package on a grill over a fire. I found this too messy and hard and I was really happy with the result from my much simpler method.

Camp Apple Crumble

Serves 4 (Australian measures used)

200g dried apple

400ml apple juice (two poppers)

200ml water

1/4 cup rolled oats

8 tbs flour

4 tbs brown sugar

1/4 cup white sugar

1/4 tsp cinnamon

3-4 tbs butter (or ghee or oil)

Bring the juice and water to the boil, take off the heat, add the dried apple slices and soak for one hour. Put the pot back on the heat and cook for 10 minutes. Rub your butter (or substitute) into the dry ingredients until it starts to clump. Put the crumble mix into a dry non-stick pan and stir regularly until it browns. It should clump together in small pieces.

Drain any spare juice off the apples and spoon into four plates. Sprinkle a quarter of the crumble over the top of each serve. This would be good served with custard (instant or made with custard powder) or long-life cream.

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