I had never had this dish before, so I was curious to try it. I must say, it was quite tasty! I like that this recipe only makes 6 servings. So many times, desserts serve a TON of people and I always end up picking at the leftovers (hello, hips!) or throwing them out. I love the topping on this one, too! Will make this again!
Apple Brown Betty
In this variation of the humble dessert, two types of apples are used so it’s not too sweet or tart.
Yield: 6 servings
Source: Cooking Light, January 2005
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
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.
Calories: 256 (30% from fat), Fat: 8.4g (sat 4.9g,mono 2.3g,poly 0.5g), Protein: 2.4g, Carbohydrate: 44.1g, Fiber: 2g, Cholesterol: 21mg, Iron: 1.2mg, Sodium: 139mg, Calcium: 47mg