Stewed blackberry and cinnamon apples are a true foraged autumn treat. They are extremely easy to make on the go, and very warming cooked on the fire in the great outdoors. To make our stewed blackberry and cinnamon apples, the only ingredient we carried was the cinnamon sugar mix, the rest we foraged on our bike ride around our island before we set up our fire to cook on 🙂
A mix of ground cinnamon and sugar together (I just add sugar to the ground cinnamon until I am happy with the flavour).
Apples (1 per person) cored
6-8 blackberries per person
Please note, you will need to carry a corer (or knife as this will work if you slice the apples too), and tin foil for cooking the apples in on the fire.
Assembling the stewed blackberry and cinnamon apples ingredients together is also beautifully simple. Once the apples have been cored, place onto a piece of tin foil, stuff blackberries into the centre, sprinkling liberally with the cinnamon sugar as you go, and then all over the top too. Once this is done, wrap the apple in the tin foil. Place the foil packets directly onto the fire, and they should be cooked in 5-10 minutes, depending on the ferociousness of the fire. A good indicator is the parcel is very soft when pressed gently. Unwrap, and place into a dish to eat. Sit back and enjoy the view 🙂