Backpacking Recipe: On The Trail Fruit Crisp

This is an open-ended backpacking recipe. You can swap it up by adding different fruit and berries, and by switching up the granola. You can even use it for fresh berries when it is huckleberry season on the trail. And more so, this recipe might be considered a dessert, but it works as breakfast also.

On The Trail Fruit Crisp

Pack in a small zip-top bag:

• 1 cup dried peaches, finely chopped (about a 6-ounce package)
• ½ cup dried cherries

Pack in a zip-top snack bag:

• 1-3 Tbsp brown sugar*
• 1 tsp ground cinnamon
• 1 tsp corn or potato starch

Also take:

• ½ cup granola

Directions: 

If your fruit is home dehydrated or hard, cover it with cool water and let it hydrate for 15 to 30 minutes in the bag first.

Add fruit and ½ cup water to a small pot. Sprinkle on the sugar bag and stir well.

Turn on your stove to a low flame, stir as it comes to a simmer, and thickens.

Sprinkle granola on top, and let sit for a couple of minutes to cool down.

Serves 2.

Notes:

The amount of sugar should be based on the sweetness of the fruit. Commercial peaches tend to be sweeter than home-dried peaches, so taste the fruit at home first. You can always add more sugar.

I used Erin Baker’s Granola, which is made in Bellingham, Washington.

~Sarah