Cinnamon toffee apple pot pie

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.


2 Granny Smith Apples – thinly sliced
X tablespoons of Palm or Brown Sugar
1 tablespoon of cinnamon
1 teaspoon Vanilla Essence or Vanilla bean paste
1 cup of water
1 cup of milk
2 eggs
1 shot (or more if you’re keen) of brandy or spiced rum
Vanilla 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.

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