In this variation of the humble dessert, two types of apples are used so it's not too sweet or tart.
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
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
How to Make It
Preheat oven to 350°.
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.
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.
I made this the other day and my husband and teenage son loved it. It was pretty easy to put together. I used Granny Smith. I thought the flavor of molasses was a little strong, but I think that just may be personal preference. Next time I will crumble bread into smaller pieces so that the molasses gets spread around more. Mine did not look like the picture -- my topping melted a lot more and was not crumbly. Still, if my guys love it, I call it a keeper. I will definitely make it again.
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