Apple Brown Betty
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This is an authentic old-fashioned dessert – apples layered with fresh bread crumbs and lemon. It's absolutely heavenly with warm Rum-Spiked Pouring Custard or vanilla ice cream. To make fresh crumbs, trim crusts, tear bread into chunks and chop in food processor until medium-fine and about the size of long-grain rice.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 258 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 46 g |
| fibre | 3 g |
| chol | 24 mg |
| sodium | 172 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 7% |
| vit A | 8% |
| vit C | 13% |
| folate | 6% |
Suggested Recipes
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3 cups (750 mL) coarse fresh bread crumbs
1/3 cup (75 mL) butter, melted
8 cups (2 L) thickly sliced peeled apples (about 3 lb/1.5 kg)
2/3 cup (150 mL) packed brown sugar
2 tsp (10 mL) finely grated lemon rind
1/2 tsp (2 mL) cinnamon
Pinch each allspice and nutmeg
1/4 cup (50 mL) apple juice or water
2 tbsp (25 mL) lemon juice
Preparation:
In bowl, toss bread crumbs with butter; spread one-quarter in 8-inch (2 L) square glass baking dish.
In large bowl, toss together apples, sugar, lemon rind, cinnamon, allspice and nutmeg; spread half over crumb base in dish. Top with another quarter of the bread crumb mixture; spread remaining apple mixture over top. Drizzle with apple juice and lemon juice. Sprinkle with remaining bread crumb mixture.
Bake in centre of 375°F (190°C) oven until golden and apples are tender, about 45 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours; reheat if desired.)
In large bowl, toss together apples, sugar, lemon rind, cinnamon, allspice and nutmeg; spread half over crumb base in dish. Top with another quarter of the bread crumb mixture; spread remaining apple mixture over top. Drizzle with apple juice and lemon juice. Sprinkle with remaining bread crumb mixture.
Bake in centre of 375°F (190°C) oven until golden and apples are tender, about 45 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours; reheat if desired.)
Tags:
Source
Canadian Living Magazine: February 2007
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