Thanks to Andrew DiClemente for this tasty dish!
Prep Time: 20 Minutes Cook Time: 20-25 Minutes
1 – Jetboil Stove 1 – Jetboil Spatula
1 – Jetboil Pot Stabilizer 1 – 1.5 Liter Flux Ring Cooking Pot
1 – 4 oz. Canister of Jetboil Fuel
1 – Green Apple (skin on) – cubed or sliced into ½” pieces
1 – Pear – cubed or sliced into ½” pieces
3 to 4 – Pineapple Rings – cut the rings into ¼” slices & then ½” chunks
1 – Container of Blueberries (rinsed)
½ Cup of Apple Cider
¾ to 1 Cup of Heavy Cream
½ Teaspoon of Nutmeg
½ to 1 Teaspoon of Cinnamon (To taste)
2 Tablespoons of Butter
1 – Package of Sponge Cakes
¼ to ½ Cup of Ruby Port Wine
*Hint – If you buy the pineapple instead of the pre-cut slices you can trim off the green leaves and use them as garnish underneath the sponge cakes to add some backwoods culinary flare.
In a 1.5 liter Jetboil Flux Ring Pot, melt all of the butter on a low flame. (Take care not to burn the butter or it will severely alter the true flavor of the dessert) Once melted, turn up the flame a bit and begin to sauté the apple and pear first, since these fruits are denser and will take a little more time to soften. Stir frequently. Shortly after the apple and pear are sautéing, add a ¼ cup of apple cider and allow the fruits to simmer on a medium flame for at least 5 minutes or until soft throughout. At this point you may add the pineapple and if necessary add more apple cider so nothing burns. Don’t overdo it on the cider because the pineapple will sweat quite a bit of its’ natural juice. Once the pineapple is soft, pour in the blueberries and keep stirring the mixture. Next, add the cinnamon, nutmeg, and a ¼ cup of heavy cream at a time. Turn up the flame in order to reduce the heavy cream into a nice, rich sauce, and maintain a constant stir. If you wish to have more sauce then just add more cream, but don’t fail to reduce the mixture further. Once reduced, shut the flame off and allow the mixture to settle for a few minutes. Set up your plates with a sponge cake in the middle and spoon the fruit and sauce into a pile on the cake. You can then spoon some sauce over the top and along the sides of the plate, as well. Now for an added bonus, adults may top off their dessert with some Ruby Port Wine drizzled over the top of the fruit and cake. This gives the dish an extra level of flavor.
Upside-down Fruit Cobbler
Courtesy of Chip Becker-
“I primarily use my Jetboil when I am out geocaching or hiking with my two young sons, Brady and Ryan. Brady is 7 and Ryan is 5. I also have a 9-month old son, Ayden, who hasn't started hiking yet!”
Come on, Ayden- quit slacking!
½ cup sugar
½ cup flour
½ cup milk
1 tsp baking powder
½ tsp vanilla
1/8 tsp cinnamon
2 tbs. butter
1 cup of fruit (sliced peaches, cherries, blueberries, etc., drained of half the juice if from a can or snack cup)
Melt butter in pot. Mix remaining ingredients except fruit and pour over butter. Place fruit in pan on top of batter.
Bake 15 – 20 minutes, covered, on low heat. The cobbler is done when the top is slightly dry.
Gear used:Jetboil GCS
Courtesy of Katie Jackson-
“My father taught me how to camp before he taught me how to talk or walk! Thanks to my dad I have been hooked on the outdoors since I was a toddler. I married a wonderful man 4 years ago who has the same passion for the outdoors, especially backpacking. We purchased a Jetboil PCS two years ago, which we share. It has made camping, backpacking and day hikes a dream. My other passion in life is cooking. It has been a fun challenge to create recipes using the Jetboil.”
2 cups water
2 Tablespoons graham cracker crumbs
2 Tablespoons brown sugar
¼ teaspoon cinnamon
4 graham cracker squares
For backpacking preparation combine graham cracker crumbs, brown sugar, and cinnamon in half size zip-top baggie. Using Jetboil cup boil 2 cups water. Peel, core and slice apple into ¼ inch slices. Add apple slices to boiling water. Boil for 5 minutes (4 minutes for crunchier texture.) Remove apples from water using fork, (no need to drain) and place in bowl. Add sugar mixture to apples and stir to combine. Eat apples with graham cracker squares. Yum!
Bear Scat Cookies
Courtesy of Lauren Koshere-
While hiking in Yellowstone's Gallatin Range, she once spotted a grizzly about a hundred yards from her. Fortunately, she only had to reckon with the bear's scat in the trail after it ran away in the opposite direction. These cookies bring back memories of that encounter, one of her favorite backcountry experiences.
Gear used: Jetboil PCS
Prep time: 5 minutes
Yield: approximately 18
3 T. powdered milk
3 T. cocoa powder
½ c. white sugar
Dash of salt
½ c. water
½ c. peanut butter (“non –natural” works best)
1 ½ c. quick oats, uncooked
1 c. pecan pieces
At home: measure and mix dry ingredients (powdered milk, cocoa powder, sugar, and salt). On the trail: put pre-measured dry ingredients into your Jetboil with water and peanut butter. Bring to boil; boil for 1 minute, stirring constantly. Turn off stove. Immediately add quick oats and pecan pieces. Blend well. Spoon rounded teaspoons of dough onto a spare plate or any other flat surface. Allow to cool for 5-10 minutes. Enjoy these “beary” tasty cookies as dessert and save the leftovers for a high-energy trail snack for tomorrow!
Peanut Butter Crunch
Courtesy of Sherry Latten:
” Our family enjoys weekend camping excursions. I began searching for cooking options that I could pack & clean up easily. The Jetboil seemed like the perfect solution for our family with three kids. It also allowed me to easily prepare coffee in the mornings without a lot of hassle.”
Ingredients: 5 cups corn flakes cereal, 1/4 cup non-fat dry milk, 1/3 cup firmly packed brown sugar, 1/2 cup corn syrup, 1/2 cup peanut butter
Put 5 cups of corn flakes in a gallon size zipped storage bag and then crush.
Measure the 1/4 cup dry milk and put into a portable container.
Measure the 1/3 cup packed brown sugar and put into a portable container.
Measure 1/2 cup corn syrup and put into a portable container.
Measure 1/2 cup peanut butter and put into portable container (Tip: The single servings of Jif To Go are 2.25 oz. each. You can use two of these. It's slightly more than 1/2 cup but it works well and simplifies preparation.)
Store all of the individually prepared items in the bag with the corn flakes for easy access.
Campsite Cooking Directions:
Combine corn syrup, peanut butter and brown sugar in the 1.5 liter Jetboil pot. Turn Jetboil on to a low temperature setting and place the pot on the burner. Stir the mixture constantly until it becomes smooth and hot (about 3 minutes). Remove the pot from the burner. Stir in the dry milk until blended and then add the corn flakes. The mixture will stiffen.
Roll mixture into balls and enjoy!
Gear used: Group Cooking System