Core the apples and score the skin multiple times with the tip of a sharp knife.
Place one apple on a sheet of foil, and with about a tablespoon of butter, completely coat the skin. Place the remaining pat of butter in the center cavity.
Sprinkle the cinnamon and sugar mix around the apple and into the center. Wrap the foil sheet around the fruit and give it a twist at the top.
I want to mention that cooking directly in the flames of a fire is not going to work NEARLY as well as using coals (either charcoal briquettes, or the red glowing embers from a fire) these are both hotter and more consistent for cooking.
We baked our apples on Friday night for breakfast on Saturday morning. One of the important things about camp cooking is time management. In the mornings we like to spring out of bed (depending on the outdoor temperature) and get our day started, so we personally don’t like to spend a lot of time on breakfast.
Putting together the ingredients for baked apples (or baking any other seasonal fruit) takes no more time than throwing a re-sealable box of sugar and cinnamon in the car along with the rest of your camping gear. With a few minutes of prep at dinnertime, you can have a hearty breakfast that tastes great, incorporates a subtly sweet dose of fruit, and sets the tone for a happy and healthy day outdoors!