CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-04-06
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1 Tbsp instant tapioca,
- 2 Tbsp powdered dry milk
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp chopped walnuts, pecans or sliced almonds.
Instructions
At camp:
Add the above mix to 1/2 C dehydrated apple leather, torn in strips and enough water to cover. Allow to rehydrate 1 hour (or overnight). (Start with 1 C water. If the applesauce still has leathery "clumps" after an hour, add more water.)
Heat to boil, stirring constantly. Add 1 C fresh berries or rehydrated fruit. Stir to thoroughly mix, then remove from heat.
Sprinkle with 1/2 C granola or crushed cookie crumbs, cover and let stand 10 minutes.
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