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Try this Apple Brown Betty recipe, or contribute your own. "Apple" and "Desserts" are two of the tags cooks chose for Apple Brown Betty.
"Delicious winter dessert. I substituted graham crumbs for bread crumbs and added some dried cranberries along with the raisens. Thanks for sharing."- crittermom17
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Prehaet oven to 350 degrees F. Combine the bread crumbs and melted butter. Place about 1/3 of this mixture on the bottom of an 8" baking dish. Cover with a layer of about half the apples. Stir together the brown sugar, cinnamon, nutmeg, cloves and lemon rind. Spinkle about half of this sugar mixture over the apple mixture in the baking dish, Mis together the water, lemon juice and vanilla and sprinkle half this on top of the sugar layer. REserve the remaining lemon juice and water. Add another layer of crumbs, then the raisins. Cover with thremaining apples, sprinkle with remaining sugar mixture, then lemon juice and water. Place the last third of the crumb mixture on top. Cover the disah and bake about 40 minutes, until the apples are nearly tender. Remove cover and raise heat to 400 degrees F, and let top brown for about 15 minutes. Serve with whipped cream or ice cream. Nutritional info: 230 cal; 2g pro, 43g carb, 7g fat (24%) Source: Miami Herald, 3/7/96 formatted by Lisa Crawford, 6/22/96 Date: 23 Jun 96 00:25:26 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Stewdebaker 7 months agoThe spices were a little strong. This was fairly easy to make.
crittermom17 4 years agoDelicious winter dessert. I substituted graham crumbs for bread crumbs and added some dried cranberries along with the raisens. Thanks for sharing.
genmaicha 5 years agoThis recipe was just what I wanted and it worked a treat. I wanted to make a simple cooked apple recipe that didn't involve having to cut butter into flour (as i don't have a pastry cutter and I didn't want the fuss) and that used breadcrumbs instead (not fresh ones, but dried out ones, which I had in abundance). The only change I made was I used only 1/2 cup of brown sugar and only lightly packed. I found that plenty sweet enough - I was also a bit more liberal with the lemon juice as I like the tart flavour it imparts. I thought that maybe there wouldn't be enough breadcrumb mixture, but it was just fine. The best thing was that I felt it actually improved the following day and withstands being reheated easily - perfect cold weather pud'! Will definitely make again, maybe try using wholemeal breadcrumbs next time.