Today is National Apple Betty Day.
We don’t know who makes these things up but we’ll gladly join them for dessert.
Apples seem to be a part of fall, whether it’s bobbing for apples, or candy apples from the fair, or warm apple pie or apple crisp.
So let’s talk about Apple Betty.
An Apple Brown Betty is similar to a cobbler or apple crisp. The fruit is baked and crumbs are layered in between the fruit. The dish was a favorite of Ronald and Nancy Reagan when they lived in the White House.
Here are some recipes you can try.
From Betty Crocker
4 cups soft white bread crumbs (about 6 slices bread)
1/3 cup butter, melted
1 cup packed brown sugar
1 tablespoon ground cinnamon
4 large apples, peeled, cut into 1/4-inch slices
1 cup apple cider
1 Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
2 In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
3 Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
4 Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.
From Martha Stewart
4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces
4 tablespoons (1/2 stick) unsalted butter, melted
2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)
Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.
Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.
From Paula Deen
8 cups peeled, cored, and sliced Granny Smith apples (about 4 large)
1/2 cup apple cider
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup quick-cooking oats
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
5 tablespoons butter, melted
Butter pecan ice cream
Garnish: caramel ice cream topping
Preheat oven to 350°.
In a large bowl, stir together apples, cider, granulated sugar, cinnamon, and nutmeg. Pour mixture into a 2-quart baking dish.
In same bowl, stir together oats, flour, brown sugar and melted butter until mixture is crumbly. Sprinkle onto apples.
Bake until apples are tender and topping is golden brown, 35 to 45 minutes. Serve warm with butter pecan ice cream. Garnish with caramel, if desired.
“It is remarkable how closely the history of the apple tree is connected with that of man.”
― Henry David Thoreau, Wild Fruits: Thoreau’s Rediscovered Last Manuscript