It’s October and the weather has started to turn chilly and wet, and yet, we’re still camping! Last weekend was our Boy Scout Troop’s annual pioneering weekend. We camp out on one of our local farms and spend the weekend learning and practicing our lashing skills, and working on requirements for the Pioneering Merit Badge. Despite the chill and the occasional rain shower, on Saturday, we built a huge monkey bridge and made rope. The boys had a blast.
Sunday dawned cold and crisp and my friend Wendy, who owns the property, treated us Scoutmasters to baked apples for breakfast. They are not much to look at, but they are so yummy. For those of you who like something warm and sweet for breakfast, this baked apple recipe deserves a top spot on your go-to breakfast list.
12-inch Dutch oven
1 ½ cup oats
1 ½ cup flour
1 ⅓ cup light brown sugar, packed
2 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch kosher salt
2 stick cold unsalted butter, diced
8 Braeburn or Fuji apples (pictured are Fuji)
8 teaspoons honey
In a bowl, combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples. This could be done at home and brought to camp in your cooler.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples in a foil-lined 12-inch Dutch oven and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for about 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.