Camping Desserts for People Who Don’t Like S’mores

December 28, 2023

You have your reasons for not liking s’mores, but you must have a camp-made dessert on your outdoor adventure. Here are some lip-smacking alternatives to s’mores to try the next time you have got a hankering for outdoorsy sweet treats. Oh, and do as much prep for these ahead of time, like slicing, washing, and combining dry ingredients. You will be glad you did!

Don’t Like S’mores? Try These Camping Desserts Instead!

Homemade caramel corn in a white ceramic bowl.

Campfire Snacks Besides S’mores

Find your new favorite campfire treat with these s’more alternatives:

Gourmet No-Bake Caramel Corn


  • ¼ cup popcorn kernels
  • 2 tablespoons cooking oil
  • 1 cup brown sugar
  • 1 stick of unsalted butter
  • ¼ cup corn syrup
  • ½ teaspoon salt
  • ½ teaspoon baking soda


  1. Heat cooking oil in a frying pan or skillet on a grate over campfire coals or camp stove. When the oil starts to simmer, toss 2 to 3 popcorn kernels in the oil and cover. Remove the popped corn with tongs, add the ¼ cup of popcorn kernels, cover, and pop. Move the popcorn to a big bowl.
  2. Heat the brown sugar, butter, syrup, and salt on medium-low in a saucepan. Do not stir the contents together, but you can swirl them around in the pan. When the sauce starts to boil, set the timer for 5 minutes. The mixture will be a deep golden brown when it’s ready to take off the heat.
  3. Quickly stir in the baking soda and pour over the popped corn. Toss to coat. Let the caramel corn cool for a few minutes before eating.

Fresh hot homemade apple crisp or crumble with crunchy streusel topping topped with vanilla bean ice cream over rustic white table. Selective focus with blurred background.

Campfire Apple Crisp Foil Packets

Makes about 4 foil packets

Ingredients for the Apple Filling

  • 2-3 apples of any variety
  • 1 tablespoon light brown sugar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • pinch of nutmeg

Ingredients for the Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup quick oats
  • 1/2 stick of unsalted butter
  • ¼ teaspoon cinnamon
  • pinch of nutmeg
  • Vanilla ice cream (optional)


  1. Preheat the outdoor grill to 350 degrees. Or, if you opt for a campfire, prepare 2 to 3 inches of hot coals.
  2. Using a large mixing bowl, toss together the apple, brown sugar, granulated sugar, cinnamon, and nutmeg.
  3. In another bowl, stir together the flour, brown sugar, quick oats, cinnamon, nutmeg, and melted butter.
  4. Tear 4 pieces of aluminum foil to wrap 1 cup of the apple filling and ½ cup of topping. Seal the packet by folding the long sides of the foil together, then fold in the ends to the middle.
  5. Place the packets around the edges of the grill, or if you are cooking over a campfire, place the packets on the grate over the fire pit. Allow the packets to cook for 20 minutes.
  6. Use oven mitts or tongs to remove the packets and allow them to cool.
  7. Serve the apple crisp with a scoop of vanilla ice cream.

A large chocolate chip cookie in a cast iron skillet.

Gigantic Chocolate Chip Skillet Cookie


  1. 1 stick unsalted butter, softened
  2. ½ cup granulated sugar
  3. ¾ cup packed light brown sugar
  4. 1 egg
  5. 1 teaspoon pure vanilla extract
  6. 1 ¾ cup all-purpose flour
  7. ¾ teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 ¼ cup semisweet chocolate chips
  10. Pinch sea salt flakes
  11. Vanilla ice cream (optional)


  1. In a large mixing bowl, beat softened butter, granulated sugar, and light brown sugar until slick; then add the egg and vanilla. Add the flour, baking soda, and salt to the bowl. Mix until all contents are moist. Add 1 cup of chocolate chips.
  2. Heat a 10-inch skillet and coat it with cooking oil. Handle the skillet with oven mitts.
  3. Spread dough into the skillet in an even layer. Top with remaining 1/4 cup chocolate chips and sprinkle with flaky sea salt.
  4. Baking times will vary depending on how much heat your skillet gets. Expect to cook over the campfire for 15-25 minutes, keeping the skillet over hot coals and away from flames. Be patient while this cookie cooks at low temps to prevent burning. The skillet cookie can be baked in an RV oven or inside a charcoal BBQ grill. Check on your cookie frequently to gauge how much more time it needs.
  5. Bake until the cookie’s edges are golden and the top has become crusty, not gooey.
  6. Serve warm with ice cream.

Homemade fresh stewed apples with blueberries and cinnamon topping. Served isolated on weathered and wooden background.

Blackberry Dumplings


  • 1 pound fresh or frozen blackberries
  • 1 cup and 1 tablespoon of granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of nutmeg
  • 2/3 cup whole milk


  1. In a skillet, combine the blackberries, 1 cup of sugar, 1/4 teaspoon salt, and lemon juice. Bring to a boil; reduce heat and simmer for 5 minutes.
  2. Mix the flour, baking powder, nutmeg, and remaining sugar and salt in a mixing bowl. Add milk and stir just until mixed.
  3. Divide into 6 mounds and place them inside the hot blackberry mixture. Cover with a lid or aluminum foil and simmer for 15 minutes or until a knife inserted in a dumpling comes out clean.
  4. Spoon into serving dishes. Top with whipped cream.

Baked apple dessert in a cast iron skillet

Apple Pan Betty


  • 3 peeled and cubed apples
  • ½ cup of butter
  • ½ cup sugar
  • 3 cups of cubed bread
  • ¾ teaspoon ground cinnamon


  1. Sauté the apples in a large skillet until they are tender.
  2. Add the bread cubes, sugar and cinnamon and stir until well combined.
  3. Sprinkle the combination over the apple mixture and toss to coat.
  4. Sauté the entire mixture again until the bread is warm.

Ingredients for smore's dessert in a waffle cone, marshmallows, raspberry and chocolate chips

Campfire Dessert Cones


  • Ice cream sugar cones
  • Milk chocolate candies
  • Miniature marshmallows
  • Salted peanuts
  • Other mix-ins you wish to include, like peanut butter candies or white baking chips


  1. Turn your campfire grill on medium heat.
  2. Fill each cone with candies, marshmallows, peanuts and other mix-ins.
  3. Fully wrap each cone with foil and seal them tightly.
  4. Place the packets over the campfire grill and cook them until they are thoroughly heated through.
  5. Carefully open the foil packets and enjoy!

A bunch of glazed donut holes on a white plate.

Doughnut Hole Kebabs


  • Blueberries
  • Chopped strawberries
  • 18 to 24 glazed doughnut holes


  1. Preheat a grill to low or start a fire.
  2. Place a few doughnut holes onto wooden skewers.
  3. Grill the doughnuts or roast them over the fire and turn until they are warm or grill marks appear.
  4. Serve them with fresh fruit for a delicious breakfast or dessert.

Peaches fresh off the grill.

Grilled Peaches


  • 6 fresh peaches
  • ⅓ cup of maple syrup
  • 2 tablespoons of oil or butter
  • ½ cup of toasted and chopped pecans
  • (Optional) Ice cream or Greek yogurt


  1. Cut the peaches in half and remove the pit. Brush the cut sides of the peaches with about half of the maple syrup.
  2. Preheat the grill or start a campfire.
  3. If you are grilling, oil the grill grates and place the cut side of the peaches face down on the grill. Cook for three to five minutes or until grill marks form. Flip the peaches and cook for another two to three minutes.
  4. If you are using a grill pan, place butter on the grill pan and then put the cut side of both peaches on the grill pan and cook for three to five minutes. Flip the peaches and cook for two or three more minutes.
  5. Remove the peaches when they are soft but not mushy.
  6. Brush the rest of the syrup over the top of the cooked peaches. If you have a means to keep them cold, you can serve the peaches over ice cream or Greek yogurt.

Enjoy a Delicious Dessert Around the Fire at a Kampgrounds of America Near You

Spend a night sharing stories around the campfire and savoring something sweet at a KOA near you. Book your stay today!


Related Content

More Delicious Camping Recipes from KOA

5 Easy Desserts for Camping Trips

Camping Dessert and Snack Ideas

Eva Barrows

Eva Barrows is an accomplished San Francisco Peninsula freelance writer and book editor. She writes for regional magazines like PUNCH and Edible Silicon Valley and was editor-in-chief of Live&ThriveCA magazine. She founded the online literary journal Imitation Fruit in 2007 and has enjoyed promoting fellow writers and artists ever since. Read more of her travel writing at





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