1 Granny Smith apple
1/8 cup of sugar
1 tablespoon of brown sugar
1 teaspoon cinnamon
Combine sugar, brown sugar and cinnamon in a 1-pint, sealed plastic bag and set aside.
Place apple on a cooking stick. Roast about 4 inches above coals, gradually turning apple so all sides can cook. Roast until the skin puckers all over, or about 15 minutes.
Carefully pull off the skin with a fork. If the peel doesn’t come off easily, cook the apple a little longer.
Place the apple into the plastic bag mixture (leaving apple on the stick) and roll until coated.
Return apple to heat, turning slowly, allowing sugar to melt (about 2 minutes). Eat it in a bowl or right off the stick after it has cooled.