Apple Crisp

This recipe came from a reader, and a Backpacker forum member, RebeccaD. She would make the granola by hand, then pack it up.

Myself, I prefer to use a favorite commercial granola such as Nature’s Path Pumpkin Seed. It’s made regionally to us and is so satisfying.

Apple Crisp In A Bag

At home mix up:

  • 1 cup rolled oats
  • ¼ cup toasted wheat germ
  • 2 Tbsp butter or margarine (Use Earth Balance stick for non-hydrogenated/plant based)
  • 1 tsp cinnamon
  • ¼ cup packed brown sugar


Spread on a cookie sheet and bake at 350* until crisp, watch and check every couple of minutes to be sure you don’t burn it.

Cool and pack in a snack bag.

In a quart freezer or sandwich bag:

  • 3 to 4 ounces dried chopped apples, about 2 cups* (or use 2 cups dried chopped cherries for cherry crisp)
  • 1 Tbsp packed brown sugar
  • ½ tsp cinnamon
  • Pinch of nutmeg

FBC method:

Place freezer bag into an FBC Cozy. Add 1½ cups near boiling water to the apples. Seal well and let rehydrate for 15 minutes.

One Pot method:

Add 1½ cups water to a small pot, bring to a boil. Add in the apple mixture, stir well. Cover and let sit for 15 minutes. At altitude, or in cold temperatures, use a pot cozy.

For Both Methods:

Divide into personal mugs or a clean pint freezer bag per person, and sprinkle some of the crisp topping over each bowl. Make sure to include some of the sweet liquid in each serving. I found stirring the granola in before noshing was very good.

Serves 2 to 4, depending on how much sweets are liked


You can use commercial granola instead for the topping; take 1 cup with you in a snack bag. See above for the brand we used.

On the dried apples, you want dried apples and nothing more added. No sulfites to make them soft, nor added sugar. In this recipe you want dehydrated apples, and not freeze-dried. Freeze-dried apple slices will mush out sitting in the water, where as the dried ones still have a chewy texture.