Apple Brown Betty

Apple Brown Betty Recipe
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

Nutritional 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

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

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.

Note:

January 2005
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