October 8, 2010
Apple Brown Betty! (FHC)
Posted by Terri Truscello Miller
It has definitely been a while since my last post. Job hunting, starting my internship, and a bunch of other things have stolen my time for baking and blogging. Hopefully I am able to bake and blog more regular, because I miss it so much - baking for fun, that is, not like what I do at work.
I decided what better way to start back up than with a Food Holiday Challenge - even though it is a few days late. The weather is getting cooler in parts of the country - we're still in the upper 80's right now, but hoping for cool weather to travel down - and the spirit of Fall is in the air. Pumpkin patches are popping up, Halloween costumes are in stores and chats about what families will be doing for Thanksgiving have started. If I lived up north, I would definitely go to an apple orchard and pick my own apples, like some of my friends have done in the past few weeks. I am extremely jealous that I am not able to pick them right off the tree, but I live in Florida - the "partly-cloudy" state - and can't travel much this Fall.
What better to bake with, at the start of Autumn, than apples? I enjoy apple pie, apple tarte tatin, etc., but have never had a Brown Betty and wanted to give it a try. It seemed simple enough. This recipe was not time consuming at all, and all the ingredients are extremely common in the kitchen.
Apple Brown Betty
adapted from Ellie Krieger
Apple Brown Betty Ingredients:
4 large Apples (about 2 pounds) peeled and diced - I used two Granny Smith & two Honeycrisp
1 cup Apple Cider
3 tablespoons Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
2 tablespoons unsalted Butter
4 slices Honey Wheat Bread (crusts included), enough to make about 2 & 1/4 cups crumbs
1/4 cup chopped Pecans
Apple Brown Betty Directions:
1. Preheat oven to 350 degrees
2. Combine the Apples, Apple Cider, 1 tablespoon of Brown Sugar, Vanilla Extract, and 1/2 teaspoon Cinnamon in a large saucepan over medium-high heat.
3. Cook, stirring occasionally, until the apples are tender, but still retain their shape, about 10 minues.
4. Stir in 1 tablespoon of Butter until melted, remove saucepan from the heat, and transfer the mixture to a 9-inch pie plate or ceramic dish.
5. Toast Bread slices and place in a food processor and process until crumbs are formed.
6. Melt the remaining 1 tablespoon Butter in the microwave for 20 seconds.
7. Toss the Bread Crumbs with the melted Butter, Pecans, remaining 2 tablespoons of Brown Sugar, and remaining 1/2 teaspoon of Cinnamon.
8. Scatter the crumb mixture on top of the apples and bake for 30 minutes, until the topping is crisped and lightly browned.
Since this was my first time making a Brown Betty, I followed the recipe with the exception of using apples I already had - Ellie's recipe calls for Golden Delicious - and Pecans - because I ran out of Walnuts - also in Ellie's recipe. I added one more slice of bread in mine, because I used a 9 x 13 baking dish. Next time I will definitely make some more changes and adapt this recipe further. This is a healthier recipe, but I did miss some sugar, or I will use more brown sugar. I will probably experiment with other kinds of apples as well - the Honeycrisp were great, but I did not like the Granny Smith in this recipe, because there was not that much sugar to balance out the tartness. All in all, this recipe is a good starting point.
Until next time,
LOVE & CONFECTIONS!