Baked Apple Slices
This is apple pie without the crust. Eat it by itself, or spoon it over vanilla ice cream…
- 4-6 large baking apples. We like Fujis, but feel free to use other crisp and tart apples.
- 2 tbs. softened butter
- 1/4 cup brown sugar
- Cinnamon to taste
- Fresh ground ginger
Core and slice the apples into a mixing bowl. Don’t bother to peel them; the peels are where most of the vitamins and a lot of the flavor lives. Mix in the butter and brown sugar, and liberally sprinkle the cinnamon over the top. Get some fresh ginger and grate it finely over the mixture. Use at least a teaspoon of this, more if you like ginger. Mix this up well, making sure that all of the apple slices have a nice coating of the other ingredients.
Spoon the mixture into a foil packet. Seal the foil so that the juices won’t run out and the steam stays in. Place the foil on the grill close to but not directly over the coals. If you have a grill basket, put the foil in it as it makes it much easier to get it off the grill without spilling any of the juices. Cook for 30-45 minutes, longer if you want to caramelize the juices. Remove from the grill and serve hot. You can eat it plain, of with anything else you might have with apple pie, such as vanilla ice cream, plain cream, or whipped cream. Or a piece of sharp cheddar cheese, for that matter…
Note: If you have covered pots you use on the grill, go ahead and use them instead of the foil. Cast iron works well, as does the aluminum camping cookware. The key is to have a shallow pot with a tight lid so that the juices don’t escape. You’ll have to adjust your cooking times based on the type of pot in use, and how done you like your apple slices. We’ve also discovered that if you have them in foil with a real tight seal and leave them on the grill long enough they change from slices into applesauce.