Name: Tyler Westbroek

Position:Product Designer and Developer

Hike: Crimson Trail, Logan, UT

Length/Difficulty: 4.7 mile loop hike - Difficult

Best Time: Fall

Brief Summary: Crimson Trail is an awesome trail to hike during the fall because of how pretty the fall leaves are in Logan Canyon. You get an awesome overlook of the canyon and can see both the changing fall leaves and green pine trees. The hike is difficult but most of the difficulty comes at the begging of the hike when you climb a few switchbacks, then it is a nice steady incline. Maybe my favorite part of the hike is that it is a loop so you can just keep going until you are back to your car, no need to turn around.

What to bring: Water and snacks for sure. Also, if you are going in the fall be sure to bring a light jacket.

Klymit Gear Recommendations:Klymit Day Bag with a V Seat.These two products will keep your pack weight down and get the job done.
  

Gear:Klymaloft Double

Top three features:Comfort, Packsize, Extra Roomy

Best for:Weekend camping trips with your significant other (or by yourself if you like some extra room). The Klymaloft double is seriously like sleeping on my bed at home. I’ve never slept better outside than on that pad.

*Recipe from Camp Chef

Ingredients:

For the Peach Filling:

·      6-7 yellow peaches, sliced

·      1/4 cup sugar

·      2 Tablespoons maple syrup

·      1 lemon, juiced

For the Crust:

·      1/2 cup butter, melted

·      3/4 cup sugar

·      1 teaspoon vanilla

·      1 cup flour

·      1 teaspoon baking powder

·      1/2 teaspoon salt

·      1/2 teaspoon cinnamon

·      1/2 teaspoon nutmeg

·      1/4 cup brown sugar(for sprinkling on top the last 10 minutes)

·      For the Cinnamon Maple Whipping Cream:

·      2 cups whipping cream

·      1/3 cup powdered sugar

·      3 Tablespoons maple syrup

·      2 teaspoons cinnamon

Additional ingredients and items:

·      1 stick of butter

·      27 charcoal briquettes

Recipe:

For the Cobbler:

·      In a medium bowl, add sliced peaches, sugar, maple syrup and lemon juice. Mix until peaches are covered.

·      In medium bowl, add melted butter, sugar, vanilla, flour, baking powder, salt, cinnamon and nutmeg. Mix until combined. Should be a cookie-dough like batter.

·      Place a 10" Dutch oven over 9 hot charcoal briquettes.

·      When Dutch oven has warmed up, add a half stick of butter. When butter has melted, add the peach mixture to the oven and spread out evenly.

·      Sprinkle the crust mixture over the peaches and spread evenly. Cut the remaining half stick butter into slices over the top of the crust.

·      Put lid on top of oven and place 18 hot charcoal briquettes on top. Bake for about 45 minutes of until the crust is brown and the peaches are bubbling.

·      The last 10 minutes of cooking, sprinkle brown sugar over the crust.

·      Serve with ice cream or our Cinnamon Maple Whipping Cream.

·      For the Whipping Cream:

·      In a medium mixing bowl, add whipping cream, powdered sugar, maple syrup and cinnamon. Beat together until stiff peaks form.

·      Note: If using pellet grill instead of charcoal, preheat to 350 degrees F.