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Apple Brown Betty

Becky Luigart-Stayner
Yield 6 servings
In this variation of the humble dessert, two types of apples are used so it's not too sweet or tart.

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

Nutrition Information

  • calories 256
  • caloriesfromfat 30 %
  • fat 8.4 g
  • satfat 4.9 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 2.4 g
  • carbohydrate 44.1 g
  • fiber 2 g
  • cholesterol 21 mg
  • iron 1.2 mg
  • sodium 139 mg
  • calcium 47 mg

How to Make It

  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.