Apple Brown Betty
3 cups fresh white bread crumbs, 8 to 10 bread slices, including the crusts, lightly packed
1/2 cup unsalted butter, melted
6 Golden Delicious, Cortland, McIntosh or Gravenstein apples, about 2 1/2 lbs. total
1 T. lemon juice
2/3 cup sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. salt
Preheat oven to 400. In medium bowl, toss bread crumbs with melted butter. Set aside. Peel, halve and core the apples. Cut them into thin slices; you should have about 7 cups. In large bowl, toss apples with the lemon juice, sugar, cinnamon, nutmeg and salt. Spread 1/2 cup of the crumbs over the bottom of a 2 quart baking dish such as a soufflé dish. Top with half of the sliced apples and sprinkle with another 1/2 c up of the crumbs. Spoon on remaining apples and their juices, pressing apples down lightly. Top with the remaining crumbs. Butter a sheet of foil large enough to cover the baking dish. Place it, buttered side down, over the fruit and pinch around the edges to seal. Bake for2 5 minutes, then remove foil. Bake, uncovered, until juices are bubbling, the crumbs are brown and the apples are tender, when pierces with a thin sharp knife, 30 to 40 minutes more. Serve warm or at room temperature. Serves 4 to 6
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3 cups fresh white bread crumbs, 8 to 10 bread slices, including the crusts, lightly packed
1/2 cup unsalted butter, melted
6 Golden Delicious, Cortland, McIntosh or Gravenstein apples, about 2 1/2 lbs. total
1 T. lemon juice
2/3 cup sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. salt
Preheat oven to 400. In medium bowl, toss bread crumbs with melted butter. Set aside. Peel, halve and core the apples. Cut them into thin slices; you should have about 7 cups. In large bowl, toss apples with the lemon juice, sugar, cinnamon, nutmeg and salt. Spread 1/2 cup of the crumbs over the bottom of a 2 quart baking dish such as a soufflé dish. Top with half of the sliced apples and sprinkle with another 1/2 c up of the crumbs. Spoon on remaining apples and their juices, pressing apples down lightly. Top with the remaining crumbs. Butter a sheet of foil large enough to cover the baking dish. Place it, buttered side down, over the fruit and pinch around the edges to seal. Bake for2 5 minutes, then remove foil. Bake, uncovered, until juices are bubbling, the crumbs are brown and the apples are tender, when pierces with a thin sharp knife, 30 to 40 minutes more. Serve warm or at room temperature. Serves 4 to 6
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