What is an Apple Brown Betty? It’s a dessert made with layers of spiced apples, brown sugar, and a buttered crumb of some sort. Generally if a bread product is used it’s a Betty. If it’s an oatmeal topping, it’s a fruit crisp. The Apple Brown Betty (it can be made with other fruits too like cranberry, blueberry, raspberry, etc.) dates back to the early 1800′s and is said to have been created in the American colonies.
Whatever its history, it’s an easy to make dessert that’s perfect for using fall apples. This one is is made with cinnamon raisin bread for ever more flavor. Choose a good quality bread (or make your own) for the best taste.
The trick to a Apple Brown Betty is to slice the apples uniformly so that they cook at the same rate. Slice them thin or thick – however you prefer them – just do them all the same and it’ll turn out fine though you may have to adjust the cooking time. This one is made in a slow cooker, but you could easily move this to a prepared pan (non-stick spray) and bake until the apples are soft.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Your home will smell amazing while this cinnamon and raisin Apple Brown Betty cooks away in your slow cooker. Prep is just 15 minutes, use a mandolin slicer for uniform slices and more even cooking. You can skip peeling if you like. Serve the Apple Brown Better warm with chilled almond whipped cream.
- Apple Bett
- 3 lbs tart apples (like Granny Smith, Pink Lady, or Gravenstein – about 9 medium), washed, peeled and sliced
- 10 slices good quality cinnamon-raisin bread, cubed
- ¾ c packed brown sugar
- ½ c butter, melted
- 1 tsp almond extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ⅛ tsp salt
- WHIPPED CREAM
- 1 c heavy whipping cream
- 2 Tbls sugar
- 1 tsp grated lemon peel
- ½ tsp almond extract
Place uniformly sliced apples in the bottom of an ungreased 4- or 5-qt. slow cooker.
In a large bowl, combine the rest of the Apply Betty ingredients – toss to mix. Dump the Apple Betty mixture on top of the apple slices.
Cover and cook on low for 3-4 hours or until apples are tender.
Meanwhile, In a mixing bowl, beat the cream until it begins to thicken. Add the sugar, lemon zest, and almond extract and continue beating until soft peaks form. Refrigerate
Serve the warm apple mixture with the chilled whipped almond cream
Excerpted from Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation and used with permission
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