Trail-Camp Brown Betty with Dried Apples and Warm Molasses Cream

Layered stale bread and bacon drippings cradle plump dried apples sweetened with molasses, finished with warm cream. As Starter Over Chilkoot Pass remembers, dried apples rode the scales with every stampeder bound for Dawson in 1898.

Serves 6

Every recipe here is free to read.

Ingredients

• 3 cups dried apples
• 4 cups cubed stale bread
• 1/2 cup molasses
• 4 tbsp bacon drippings
• 1/3 cup brown sugar
• 2 tsp ground cinnamon
• 1 cup heavy cream
• 1/4 tsp salt

Instructions

1. 1Simmer the dried apples in water with molasses and cinnamon until plump and most liquid is absorbed, about 15 minutes.
2. 2Toss the cubed stale bread with melted bacon drippings, brown sugar and salt.
3. 3Layer half the bread cubes in a greased cast-iron skillet or Dutch oven, top with the cooked apples, then remaining bread.
4. 4Drizzle the top with remaining molasses and bacon drippings.
5. 5Cover and bake in a moderate oven or over low campfire coals for 30 minutes until bubbling and browned.
6. 6Warm the heavy cream with molasses and salt, then drizzle over each serving of warm brown betty.