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 thought of as 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
- ½ cup granola
If your fruit is home dehydrated or hard, cover with cool water and let 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, stir well.
Turn on your stove to a low flame, stir as it comes to a simmer, and thickens.
Sprinkle granola on top, let sit for a couple minutes to cool down.
Base the amount of sugar on how sweet the fruit is. Commercial peaches tend to be sweeter than home dried, 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.