Campfire Apple Crisp
Warm oats and apples, nestled up against each other after sizzling over an open fire. The aroma of cinnamon and maple. A slight crunch from the chopped almonds and hemp seeds. This is what the cool mornings between seasons call for in the early fall or later winter. The crispness of the apples matches the crispness of the air. And there is something to be said about a warm bowl of spiced oats hovering beneath your nose as you watch the sun rise through the trees in the woods. Or maybe you are in your kitchen with the window cracked so you can feel that same refreshing air as you stir this breakfast crisp on the stove. With a handful of ingredients and a few minutes time, you have a hearty meal to get you going for the day. Feel free to swap out the fruit with what is in season, and play around with the nuts and spices. This recipe is forgiving and adaptable throughout the year.
CAMPFIRE APPLE CRISP
Makes 2 servings.
2 to 3 teaspoons of coconut oil
1/2 cup rolled oats
pinch of salt
1/2 teaspoon cinnamon
1 tablespoon maple syrup
2 teaspoons hemp seeds
2 tablespoons chopped almonds
2 small gala apples
Place a 10 inch cast iron skillet on a grate over a hot, low burning fire. Add the coconut oil and swirl until melted. Next add the oats and toss in the oil to coat. Let toast for about 2 minutes, then add the salt, cinnamon, and maple syrup. Toss to combine. Sprinkle the hemp seeds and chopped almonds on top.
Core and slice the apples into 1/2 inch chunks. Add them to the skillet and mix well. Let the crisp cook for another 4 to 5 minutes, stirring every minute or so to prevent from sticking and to evenly cook.
Spoon into two bowls and serve warm. Preferably with a hot cup of coffee as the sun rises between the trees.
*Similarly you can make this dish over a stove top on medium heat.