Apple Brown Betty Dessert Recipe
Apple Brown Betty
Don’t be fooled by the simplicity of this recipe – it is absolutely delicious and just goes to prove that a few good ingredients can make an amazing dish. I found this recipe in Sally Clarke’s book. When I first cooked it I couldn’t believe how simple yet how delicious Apple Brown Betty is. It makes a lovely, light alternative to crumble or pie and is very moreish.If you want to serve it at the table in a nice gratin or pie dish you can put the cooked apple into the dish and keep warm in the oven, adding the topping as it goes to the table so it doesn’t go soggy. You do need to use fresh, baker’s bread as the better the bread, the better the crunchy top will be.
Serves four to six
For the topping:50g butter150g fresh bread crumbs50g brown sugar2 tsp of ground cinnamon1 tsp mixed spice
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For the apple:1.6kg Bramley apples peeled, cored and roughly chopped150g sugar25g butter
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1 Place the apples in a heavy stainless steel saucepan with a splash of water, the butter and the sugar. Heat gently on the hob, then cover and leave to simmer, stirring occasionally until they become a smooth puree.
2 If you have an Aga, start them off on the top, then transfer to the simmering oven. Make sure they’re hot enough when you put them into the simmering oven, otherwise they tend to turn a bit pink.
3 Meanwhile heat the butter in a shallow heavy based pan. Add the breadcrumbs and stir continuously over a medium heat so they become crisp. Be careful because they will burn easily. When they have turned golden remove them from the heat and stir in the sugar and spices. Allow them to cool.
4 Serve the warm apple in bowls, sprinkled with a generous amount of crumbs and plenty of whipped cream or vanilla ice cream.