Okay, so I’ve been meaning to try out some stovetop desserts while camping. You know, something sweet to cap off a day of hiking and enjoying the great outdoors. I didn’t want to mess with a campfire and those foil packet things are kind of a hassle, so I figured I’d give the stovetop a go.
First things first, I packed up my trusty camping stove and a decent non-stick skillet. I also grabbed a silicone spatula, because metal ones can scratch up your pans, and ain’t nobody got time for that. For ingredients, I kept it simple. I’m talking pre-made pie crust, some canned fruit filling, a bit of sugar, and some butter. Basic, but I figured it would do the trick.
Tried a Peach Cobbler
The first thing I whipped up was a peach cobbler. I mean, who doesn’t love a good cobbler, right? I started by melting a good chunk of butter in the skillet over medium heat. Once that was all bubbly, I sprinkled in some sugar and let it caramelize a bit. Gotta get that nice golden color, you know?
Then I poured in the canned peach filling. I gave it a good stir, making sure the peaches were coated in that sugary, buttery goodness. Next up was the crust. I just tore off pieces of the pre-made crust and dropped them on top of the peaches. Didn’t even bother trying to make it look pretty, just wanted to get to the eating part!
I covered the skillet with a lid and let it simmer for about 20 minutes. I kept checking on it, because I didn’t want the bottom to burn. The crust was looking nice and golden, and the peaches were all bubbly. It smelled amazing, let me tell you.
- Tip: Using a lid helps trap the heat and cook the crust evenly.
- Also: Watch out when using canned fruits, some of them are so sweet that you might skip adding sugar to the butter.
Once I figured it was done, I carefully took it off the heat and let it cool for a few minutes. You don’t want to burn your mouth, trust me. Then I just scooped it out and dug in. It was pretty darn good, if I do say so myself. The crust was flaky, the peaches were sweet and warm, and the whole thing was just a big ol’ bowl of comfort.
Gotta do the Apples
Encouraged by my cobbler success, I moved on to an apple crisp. Similar process, really. Butter, sugar, apple filling. But this time, instead of pie crust, I used a mix of oats, brown sugar, and more butter. You know, for that classic crisp topping. I just mixed it all together in a bowl until it was nice and crumbly.
Same deal as before, cooked the apples in the butter and sugar, then sprinkled the oat mixture on top. Covered, simmered, and waited. This one took a little longer, maybe 25-30 minutes, because I wanted the oats to get nice and crispy.
- Advice: Don’t forget to stir the apples now and then so they cook evenly.
The result? Another winner! The apples were soft and cinnamon-y, and the crisp topping was, well, crispy! It was a little bit of a textural difference from the cobbler, which I liked. Variety is the spice of life, as they say.
So, there you have it. My stovetop dessert experiments were a success. Easy, delicious, and perfect for a camping trip. I might try some other fruit fillings next time, maybe some berries or even some chocolate. The possibilities are endless, really. Just remember to keep an eye on the heat, use a lid, and don’t be afraid to get creative with the toppings. Happy camping, and happy dessert-ing!
