Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

And this is from !

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From The Farmhouse Cookbook, author Yvonne Young Tarr, 1973

5 cups peeled and thinly sliced apples
3 cups coarse dry bread crumbs
1 cup dark brown sugar divided
1/3 cup molasses divided
3 tablespoons butter divided
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves

Preheat oven to 350F

Butter or grease a 13in x9in baking dish. Arrange a layer of sliced apples on the bottom. Cover with a cup of bread crumbs. Sprinkle with a 1/4 cup brown sugar and 2 tablespoons molasses. Dot with 1 tablespoon of butter.

Repeat for two more layers. On the top layer sprinkle your spices. Sprinkle the hot water over all. Cover with foil and bake 35 to 45 minutes. If desired, brown lightly under the broiler.

Serve hot or warm with a dollop of whip cream of vanilla ice cream.

Commentary:

This is a delightful old-style dessert recipe in a cookbook the Rev found at a second hand store about 20 years ago for cheap. There are many recipes we use in this book, which covers everything from growing your food, to recipes to preserving and canning.

Know your apples! Some apples melt when baked, others keep their shape. I used a combination of heirloom apples that needed using up, some of both styles, melters and shape keepers. In my case it took 5 medium and one large apple to fill my dish. I didn’t really measure out 5 cups as called for in the recipe. If you’re not sure how the apples you have hold up to baking, look them up on OrangePippin, the apple database.

Don’t go out and buy bread crumbs in the store. That’s what bread ends and a food processor or blender are for. We toss our bread ends in a zip bag in the freezer for things like this or for when the Rev wants to make croutons. I toasted the bread ends slightly to dry them out a bit before tossing in the food processor.

I measured the first two tablespoons of molasses and noted how it looked drizzled over the bread crumbs. The next two layers I carefully drizzled what looked about the same amount directly from the bottle without the measuring spoon.

Next time I may cut back a little on the brown sugar and molasses. Overall, I found it a bit on the sweet side, but still quite yummy. As you can see, even the squirrels are getting into it.

If all you have is an 8inx8in dish, cut the recipe in half and it should work just fine.