For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
This is my take on a classic apple crumble—which includes butter, oats, brown sugar, cinnamon, and apples—but I’ve added a little something extra: Girl Scout Shortbread cookies. The butteriness of the cookies gives the dish a richer flavor and a nice crunch. I crumble the cookie mixture on top of the baked apples to get the perfect golden-brown finish.
I use Granny Smith apples because their tartness really compliments the sweetness of the brown sugar and shortbread cookies. Granny Smith apples do have a slightly thicker skin, so I prefer to peel mine before baking them.
All of the ingredients are cooked in one pot over an open fire, so it’s super easy to make and an ideal campground dessert. Once the crumble is done, just scoop and serve. I like to top mine with vanilla ice cream or a splash of milk for extra creaminess.
Girl scout apple cookie crumble
Sarah Glover
Yield: Serves 6
Prep: 10 Minutes Cooking: 15 minutesFilling
3 1/2 lb Granny Smith apples (about 8 medium apples), peeled and cut into thin wedges
1 teaspoon ground cinnamon
1/2 cup packed dark brown sugar
Cookie crumble topping
1 1/2 cups plain (all-purpose) flour
1 cup packed dark brown sugar
1 cup old-fashioned rolled (porridge) oats
1 teaspoon ground cinnamon
6 oz salted butter, cut into cubes, plus extra for buttering the pan
1/2 cup milk
1 cup crushed shortbread Girl Guide cookies or other shortbread of your choice
Cooking Tools
- Fire pit
- Dutch oven
- Tripod or grill grate
Method
- Light your fire and let it burn down for about an hour until you obtain a medium heat.
- Lightly grease a Dutch oven with butter, then add the apple, cinnamon and sugar and toss to combine. Half-fill the Dutch oven with water, then cover with the lid and suspend from a tripod over the fire or place on a grill grate positioned 30 cm (12 in) above the coals and cook for about 15 minutes, until the apple is soft. Drain off the excess water.
- To make the cookie crumble topping, combine the flour, sugar, oats and cinnamon in a bowl. Add the butter, then use your fingers to rub the butter into the flour mixture to create a breadcrumb consistency. Add the milk and carefully mix together, then crush the cookies over the top and gently mix through.
- Spoon the cookie crumble topping over the cooked apple. Cover with the lid, then return to the tripod or grill grate. Shovel coals on top of the Dutch oven and cook for 10–15 minutes, until the topping is crisp and deep golden brown. Serve warm or at room temperature.
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