This crunchy fruit crisp makes a sweet ending to a strenuous day of hiking. However I prefer it as a sweet beginning and this is one of my all-time favorite trail breakfasts. For a quick-start morning you can add boiling water to the fruit the night before and allow it to rehydrate overnight. Save on clean-up by using the zip top bag as a bowl liner, adding water directly to the bag and zipping it closed to rehydrate. Add the topping in the morning and then you’ll be energized and ready to hit the trail.

There is plenty of protein and energy in this fruit and nut combo to jump start your day, and it works equally as well for adding needed calories to the end of a meal with a dessert style finish after a long day of hiking.

Ingredients for One Serving

Fruit

• ¼ cup dried blueberries
• 2 rounded tablespoons dried cranberries
• 1 TBSP finely chopped dried apples
• 1/3 cup boiling water

Crunchy Topping

• 1 tsp butter
• 2 TBSP chopped pecans
• 2 TBSP oatmeal
• 1 TBSP brown sugar
• 1 TBSP coconut (optional)

Home Kitchen

Prior to your trip, package the dried fruit in a zip top bag. To make the crunchy topping, melt the butter in a small sauté pan. Add pecans and oatmeal and then toast this mixture until lightly brown while stirring frequently. Allow the mixture to cool completely. Package the topping separately in a small zip top bag along with the brown sugar as well as the optional coconut.

In Camp

Place the fruit in a serving bowl, cup, pot, or a zip top freezer bag. Pour boiling water over the top to barely cover the fruit and then stir once or twice. Cover tightly and let the fruit hydrate for about 15 minutes. You can drink any excess water if desired, and then lastly sprinkle the rehydrated fruit with the crunchy topping.

Coconut and a variety of dried fruits can be located in the bulk section of most grocery stores or found online. Use your imagination to try different fruit and nut combinations such as cherries, pears, apricots, peaches with walnuts, almonds, hazelnuts, or cashews to suit your own preferences. Huckleberries, salmon berries, or thimble berries would also work to make a fresh version of this fruit crisp.

Editor's Note: This recipe originally appeared in Issue 41 of TrailGroove Magazine. You can read the original article here. See more food and recipe articles here on the TrailGroove Blog.