Apple Pie Trail Mix for Your Hiking Adventures

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Hey there,

Do you enjoy going for walks in the fall, with all the fallen leaves and things? I do. Why not bring along some Apple Pie Trail Mix? It will make your walk or hike that much more enjoyable and less hungry! Of course, you don’t have to be an adventurer to enjoy this trail mix, it also does great as a snack, dessert, or a munchie for the big game. Whatever the occasion Apple Pie Trail Mix will make it more delicious!

So, what is in this delicious stuff anyway? Well, Apple Pie Trail Mix has cinnamon toasted pecans, crumble topping (like that you would eat on an apple pie), caramel corn, and yogurt coated dried apples and apple cinnamon Cheerios. Now, I’m going to give you the recipes to make all of these things but you could certainly take some short cuts and use purchased caramel corn or cinnamon pecans, and you can even skip the yogurt coating if you wish. Honestly, all the components are good by themselves too, so if you just make the caramel corn and decide that’s delicious enough, you can do that too.

Let’s begin with making the Cinnamon Pecans, you can start with anything, but we have to start somewhere so I’m going to start here. In a 9×13-inch cake pan¬†place some butter and place the pan in a heating oven (heating to 325F) to melt.

Meanwhile, whip the egg white with some salt until it gets foamy.

Gradually whip in the sugar.

Whip to stiff peaks.

Fold in the cinnamon and pecans.

Place the pecan mixture in the pan with the melted butter and stir gently to coat the pecans in butter.

Bake the pecans at 325F for 40minutes stirring the pecans every 10 minutes. Allow to cool or eat a few hot, they are good that way too. Just no too many because you want a few for you Apple Pie Trail Mix. ūüėČ

Next up, let’s work on the crumble topping! This is a favorite thing of mine, The more crumb topping the better which could be why I made this Extra Crumble Apple Pie¬†last year… Anyway this part is super simple, just melt butter.¬†Then stir in, you can just use a fork, flour and brown sugar.

Sprinkle the resulting crumbly mixture over a foil lined sheet pan with sides.

Bake for 30 minutes in a 350F oven. Allow to cool. Once the crumble has cooled all you need to do is break it into bite size pieces.

Alright, we made it to the caramel corn! Let’s start this off with the popcorn. I used one bag of kettle corn, but you can use lightly salted if you would prefer. Just pop it and remove all the un-popped kernels and place the popped kernels in a large bowl.

In a medium saucepan melt one stick of butter.

Stir in brown sugar, corn syrup, and salt.

Stir constantly until the mixture begins to boil. Then allow the mixture to boil for 5 minutes without stirring.

Remove the caramel from the heat and stir in vanilla and baking soda.

Pour the caramel over the popped corn and stir it in until all the popcorn is coated. I recommend using a long silicon spatula for this. The caramel is hot and will burn!

Spread the caramel corn out onto a greased parchment lined jelly-roll pan. the pop corn at 250F for 60 minutes stirring every 15 minutes. Allow the popcorn to cool.

Lastly, it’s time for the yogurt coated dried apples and cinnamon apple Cheerios! In a large bowl¬†combine the water, vanilla, and gelatin.

In a separate, microwavable bowl place the greek yogurt, honey, and salt.

Stir together and warm in the microwave in 5 second blasts, stirring between, until the mixture is pourable. Stir the yogurt into the gelatin mixture and stir together well. in powdered sugar.

Add the dried apples and Cherries and stir until well coated.

Place the coated dried apples and cherries on a wire racks over parchment paper to dry. Break apart once dry.

Your Apple Pie Trail Mix is almost complete! Now we just have to mix all the components together: the cinnamon pecans, crumble crust, caramel corn, and yogurt covered apples and Cheerios.

Once you have mixed everything together in a giant bowl, you can either leave it in that bowl to serve it, put it in freezer bags and freeze for later, or put it in individual baggies for a great pre-portioned anytime snack! I does make quite a lot though (like two gallon size freezer bags full ūüė≤) so freezing some is a good idea, or you could just share it.

What ever you have planned for this Apple Pie Trail Mix, I’m sure you won’t be disappointed. It is deliciously sweet, and satisfying. Enjoy! Where will you take this Apple Pie Trail Mix?

Apple Pie Trail Mix for Your Hiking Adventures
Apple Pie Trail Mix: this is a delicious snack made with homemade cinnamon toasted pecans, crumble topping, caramel corn, and yogurt coated dried apples and Cinnamon Apple Cherries! It's great for any occasion!!
  • For the Cinnamon Toasted Pecans:
  • 2½T. butter
  • 1 egg white
  • smidgen of salt
  • ½c. sugar
  • 1½c pecan halves
  • 2t. ground cinnamon
  • For the Crumble Topping:
  • 1. butter, melted
  • 2c. flour
  • 2c. brown sugar, packed
  • For the Caramel Corn:
  • ½c. butter
  • 1c. brown sugar, packed
  • ¼c. corn syrup
  • ½t. salt
  • ¼t. baking soda
  • ½t. pure vanilla extract
  • 1 bag popped popcorn (unpeopled kernels removed)
  • For the Yogurt Coating:
  • 1T. water
  • 1t. pure vanilla extract
  • ½t. unflavored gelatin
  • ¼c. plain greek yogurt
  • 1T. honey
  • pinch salt
  • 2c. powdered sugar
  • 2 bags dried apples
  • 4c. Cinnamon Apple Cheerios
  1. For the Cinnamon Toasted Pecans:
  2. Preheat oven to 325F.
  3. Place the 2½T. butter in a 9x13-inch cake pan. Place it in a preheating oven.
  4. In the bowl of an electric mixer whip the egg white and smidgen of salt together until foamy.
  5. Gradually whip in the sugar until stiff peaks form.
  6. Fold in the pecans and cinnamon.
  7. Spread the pecans out into the pan with the melted butter, tossing gently to coat them.
  8. Bake at 325F for 40 minutes stirring every 10 minutes. Cool completely.
  9. For the Crumble Topping:
  10. Preheat oven to 350F line a jelly-roll pan with foil.
  11. Melt the cup of butter in a large bowl.
  12. Use a fork to stir in the 2c. flour and 2c. brown sugar.
  13. Crumble this mixture over the foil lined pan and bake at 350F for 30 minutes.
  14. Cool completely before breaking into bite size pieces
  15. For the Caramel Corn:
  16. Preheat oven to 250F. Line a jelly-roll pan with parchment paper and grease the paper. Set aside. Place the popped popcorn in a large bowl, set aside.
  17. In a medium saucepan melt the ½ c. butter. Stir in the 1. brown sugar, corn syrup, and ½t. salt.
  18. Cook and stir until the mixture comes to a boil. Allow to boil 5 minutes without stirring.
  19. Remove the saucepan from the heat and stir in the baking soda, and ½t. vanilla.
  20. Pour the caramel over the popped corn and stir to coat.
  21. Place the caramel coated corn on the prepared baking sheet and bake at 250F for 60 minutes stirring every 15 minutes.
  22. Cool completely before breaking apart.
  23. For the Yogurt Coating:
  24. In a medium bowl combine the water, 1t. vanilla, and gelatin.
  25. In a separate, microwavable bowl combine the greek yogurt, honey, and pinch of salt. Microwave in 5 second blast until the mixture is pourable.
  26. Combine the warm yogurt with the gelatin mixture. Stir until well mixed.
  27. Whisk in the powdered sugar.
  28. Stir in the dried apples and Cheerios.
  29. Place on a wire rack to dry. Then break into pieces.
  30. To Finish:
  31. Place all above ingredients in a giant bowl and stir until evenly mixed


Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)