Cherokee Campfire-Baked Apples

There’s something about biting into a hot, spiced apple pulled straight from the campfire that no oven can replicate.

This Cherokee-inspired recipe keeps things simple: core your apples, pack them with brown sugar, chopped pecans, currants, and a pinch of allspice, then nestle a pat of butter on top.

Wrap them tight in foil and tuck them right into the hot coals.

Ten minutes later, you’ve got bubbling, caramelized fruit with a crunchy pecan filling that smells like autumn itself.

Campfire Tips

• Use firm apples like Granny Smith or Honeycrisp. They hold their shape in the heat instead of turning to mush.
• Don’t cut all the way through the bottom when coring. You need that base to hold the filling inside.
• Let them cool for a few minutes after pulling from the coals. That sugar filling is lava-hot.

Variations

• Make these in the oven at home wrapped in foil for the same results when a campfire isn’t an option.
• Swap pecans for walnuts and currants for dried cranberries for a different spin.
• Drizzle with a little maple syrup or honey before wrapping for extra sticky sweetness.