Looking for that one treat that you can share with fellow hikers or gorge on after a tough day on the trail? Look no further. This dessert is simple, yet decadent and is sure to satisfy your sweet tooth!
In a food processor, mix until crumbly or sandy texture
1 ½ cup flour
⅔ cup sugar
½ cup cold butter cut into chunks
4-5 oz grated parmesan cheese
Move crumbled topping from the food processor to a large work bowl. Sprinkle mixture with ¼ cold water and toss gently until large clumps form.This mixture should not be doughy. Pour mixture onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake the topping for 30 minutes at 350, stiring once to break up crumbles and then turn off oven, but leave the topping in the oven to continue to dry. Allow to cool completely. When cool, place ½ cup portions into snack bags.
In a freezer bag
pinch of salt
small pinch of white pepper
dash of ginger
tiny sprinkle of ground clove
1 ½ teaspoons Instant Clear Jel
Remove the topping bag from the apple mixture bag and set aside. Rehydrate the apples with ½ cup boiling water and add 1-2 tablespoons butter or ghee.
Remove the topping bag from the apple mixture bag and set aside. Rehydrate the apples with ½ cup boiling water and add 1-2 tablespoons butter or ghee. Allow apples to soak for 3-5 minutes, and then pour the topping over the apples. Enjoy this dish right from the freezer bag or pour it onto a warmed tortilla to make back country apple turnover.
This recipe is special because I make something similar every year for the holidays. My family begs me for it. So those winter hikes that need an extra boost of calories and homey comfort, I make sure to pack this along. It reminds me of my family on those cozy nights, with the fire going, singing oldies and playing board games.
This recipe was contributed by Bobbi Lance, owner and visionary of Yuzu Studios: a California based food photography company. She is also a passionate hiker, currently prepping meals for a thru hike of the John Muir Trail!
Last modified: March 16, 2015