Apple Brown Betty

Becky Luigart-Stayner

In this variation of the humble dessert, two types of apples are used so it's not too sweet or tart.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 44.1g
  • Fiber: 2g
  • Cholesterol: 21mg
  • Iron: 1.2mg
  • Sodium: 139mg
  • Calcium: 47mg

Ingredients

  • 2 cups sliced peeled Granny Smith apple (about 3/4 pound)
  • 2 cups sliced peeled Rome apple (about 3/4 pound)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup 1% low-fat milk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 ounces day-old Italian or French bread, torn into 1/2-inch pieces
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces

Preparation

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon, and nutmeg; toss well. Combine milk, molasses, and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350° for 40 minutes or until golden and bubbly. Serve warm.
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