Camp Recipe: Apple and Blackberry Crumble Pie

Winter camping is one of the nicest times to go in my opinion. If you can bear the cold weather, the campsites are near empty and you get the whole space to yourself to enjoy.

The other great thing about winter camping is getting to make beautiful nostalgic winter warming deserts like crumble. There is nothing better than sitting around the camp fire with a nice bowl of this delicious apple and blackberry crumble pie and custard!

I have adapted this recipe a little to make it work in a camp oven and be self-contained in its own pastry shell.

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Camp Recipe: Apple and Blackberry Crumble Pie

Prep time:  20 mins

Cook time:  35 mins

Total time:  55 mins

Ingredients

• Pre-made shortcrust pastry
• Apples x 4
• 150g frozen blackberries
• 50g sugar
• Vanilla essence
• ¼ cup water

Crumble topping:

• 3 cups plain flour
• 100g butter
• 100g brown sugar
• 50g coconut
• 50g rolled oats

Instructions

1. Peel & cut the apples and add them to a pan with the water, sugar and vanilla essence. Cook them over a medium heat till the apples soften but still hold a little bite
2. Grease & line a springform tin (that will fit in your camp oven) with the pre-made pastry
3. Add the cooled softened apples (and a little of the juice) & the frozen blackberries to the pastry lined tin

For the Crumble

1. Add the flour & the butter to a bowl, rub the butter into the flour using your fingertips
2. When the flour & butter mixture looks like breadcrumbs add in the brown sugar, oats & coconut
3. Top the apples & blackberries in the pastry with the crumble topping.
4. Lower the pie into your camp oven onto the trivet - place the lid on and put in the side of the fire on some coals. Add half a shovel of coals to the top of the camp oven too. Cook for 35 mins.
5. 
6. Remember to rotate the oven a ¼ turn in the fire every 5 minutes so that the pie cooks evenly in the heat of the fire
7. Best served with custard or if you have a 12v freezer, vanilla ice cream!

Tips

1. Keep the fire going with a couple of small logs to allow the heat to penetrate the side of the oven as well as the top and bottom (always rotate a ¼ turn every 5 mins for even cooking). If the top of the crumble is not browning as you like apply more coals to the top.
2. Fold a 45cm length of tin foil flat to about 6 cm wide and use as a lifting handle under the tin.

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