Sometimes the simplest desserts are the tastiest. Especially if they can be put together with a just few ingredients and can be enjoyed by the warmth of the campfire. A loaf of bread, some apples, spices, butter, and cider are all that's needed for this satisfying and rustic dessert.
If baking over the campfire, let the fire burn down to hot coals. Build a "rack" with bricks or stones that run parallel around the fire so the skillet can be placed over the coals but not directly in the fire. Keep an eye on the bottom of the dessert to prevent scorching. When the apples are soft enough to pierce easily with a knife, scoop into bowls and pour the cold cream over the top. Camping never tasted so good!

1 loaf sourdough or country bread, torn into very small pieces and dried
1 cup apple cider
½ cup unsalted butter, melted
½ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 large crisp apples, such as Gala, peeled and coarsely chopped
½ cup dried cherries
Zest of ½ a lemon
2 tablespoons fresh lemon juice
Ice cold half and half or heavy cream, for serving

1. Preheat the oven to 375°. Brush a 12-inch cast iron skillet liberally with melted butter. Put the bread in a large bowl, pour half the cider and ¾ of the butter over and toss to coat. Set aside.

2. In a small bowl, stir together the sugar, cinnamon, ginger, nutmeg and salt until combined; reserve about 2 tablespoons. In a mixing bowl, toss the apples and dried cherries with the lemon zest and juice. Sprinkle the sugar mixture over the apples and toss well. Stir the bread pieces and layer half in the bottom of the skillet; arrange the apple mixture and any juices they have released evenly over the bread crumbs. Evenly layer the remaining bread crumbs over the apples. Drizzle the remaining cider and butter over the top; sprinkle the reserved sugar mixture over the top. Cover and bake for 40 minutes; remove the cover and continue baking until top is golden and crisp, about 15-20 minutes more.

3. Let the Brown Betty stand 15 minutes before serving. To serve, scoop generous portions into shallow bowls and pour a little cold half and half over the top.