There is nothing nicer than being in the middle of nowhere and being able to have a pudding that is more than toasted marshmallows. Don’t get me mistaken, my kids LOVE toasted marshmallow squished between two Marie biscuits with Nutella. It is my quick go-to treat when camping but a warm pudding can’t be beaten. My son Jesse absolutely loves apple crumble and it is the biggest treat when away. It’s also really easy to take along on long trips as tinned apples work perfectly well and the makings for the crumble just need butter brought. It’s been a bit of a hit and miss trying to get the crumble to be more crumble like and not turn cakey. So I have finally managed to get it right! So here are my tricks.
Firstly, when putting your fruit into the pot try to not add any of the juice or as little juice as possible. This will minimize the amount of moisture lessening the steaming effect. With regards to what to use, cast iron works well but be careful not too much heat. I have a standard Cadac pot which I prefer over my bread pot as the fruit doesn’t stick. The crumble must not be too thick on top either. And then the final winner, instead of putting a sealed lid on top, you put a few layers of tinfoil. Pierce holes around the outside quite close to the edge. This lets steam escape while still being able to put coals in the middle. The first time I let the coals burn down and then ash fell through the holes. So rather use larger coal pieces and rotate them. We always take the heavy duty tinfoil on our trips, so if you have the lighter stuff be careful.
It takes roughly 45mins to an hour and you need to rotate it so that all the sides get the fire heat too. As with making bread on the fire, you just need an even spread of light coals underneath the pot. Again, rather have too few and add a bit more than start too hot and burn it. You will need to replace the top and bottom coals a few times during this time. I generally make the apple crumble before prepping the rest of dinner and as soon as the fire is lit. This is because it can go on the outside while the fire is burning down for the braai. Any leftovers are great for breakfast the next day!
So here is my recipe. It is more of a basic guideline. I am no chef and more of a taste as I go and adjust. So try it out, change it up and share with good company in beautiful places.
I generally make for roughly 4 adults and 4/5 kids
2 large tins apples
1 tin peaches or apricots
Drain all the juice and put in the pot. There should be an even covering on the bottom of the pot.
If the apples are sugar free you may need to sprinkle some sugar on
You can add cinnamon sugar and raisins depending on your kids and friends
For the crumble:
4 tblsp soft butter
8 tblsp stone ground flour
6 tblsp sugar
I add some oats as we like how it makes it a bit chewy
Mix together with your fingers until the consistency is ‘crumbly’. My standard test is if I squeeze some in my hand that it can stick together.
Put it over the top of the fruit. You want a good covering but maximum of 1.5cm thick. I then put a light sprinkling of cinnamon sugar on top. Cook until golden on the coals next to the fire.