Recipe: Bec’s Cinnamon Toffee Apple Pot Pie
This sticky, sickly sweet creation will be sure to keep your family or friends happy around a roaring fire at the end of a day’s wheeling. Ingredients 2 Granny Smith Apples – thinly slicedX tablespoons …
This sticky, sickly sweet creation will be sure to keep your family or friends happy around a roaring fire at the end of a day’s wheeling.
2 Granny Smith Apples – thinly slicedX tablespoons of Palm or Brown Sugar1 tablespoon of cinnamon1 teaspoon Vanilla Essence or Vanilla bean paste1 cup of water1 cup of milk2 eggs1 shot (or more if you’re keen) of brandy or spiced rumVanilla Cake Mix (boxed or homemade)Dollop Cream
This dish can be prepared in a camp oven over a light bed of coals top and bottom or a deep frypan over coals. In our case we used a frypan and the hot plate readily available at our campsite at Ben Boyd National Park. Just be aware that it may take longer for the pan to heat up, but once it’s at temperature the process is relatively easy and fast.
Core and slice the two Granny Smith apples, thin enough so that they can cook and soften in the toffee sauce. Take a medium camp oven or a deep frypan, add the apple, cinnamon, sugar, vanilla bean paste, and alcohol of choice and half the water to the pan and slowly simmer for 15 minutes or until the apple softens and the mix starts to thicken.
Prepare the cake mix separately per the instructions on the pack or as required then gently poor over the apple toffee mix that is still in the camp over or frying pan. Either put the lid on or cover the frying pan with foil for the next 20 or so minutes or until cooked – you will see the cake bubble and rise and the ‘appley’ mix take on a sticky toffee-like consistency.
Serve with a dollop of fresh cream.