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Apple Brown Betty
Apple Brown Betty is a vintage baked apple dessert with a sweet crumble topping.
Ingredients
Filling
6 pounds crisp apples such as Granny Smith (about 12 large apples)
1/2 cup or more of lemon juice
1 cup brown sugar, packed
1/4 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Topping
1 1/2 sticks butter, melted (12 tablespoons)
1/4 cup brown sugar
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
For serving
Whipped cream or vanilla ice cream
Instructions
- Preheat the oven to 375 degrees F.
- Peel and core the apples and cut into eight or ten wedges depending on size. Add to a very large bowl and as you add each apple, toss with a little of the lemon juice. Repeat until all of the apples are peeled and cut, using additional lemon juice as needed.
- After tossing the apples, drain off all of the lemon juice in the bowl and discard. Whatever juice that sticks to the apples is enough.
- Pour apples back into the bowl and toss with the brown sugar, flour, cinnamon and nutmeg. As you toss, the mixture will turn wet. Once there is no dry left, pour into a 9x13x3-inch deep baking dish.
- Mix all of the topping ingredients then using your fingers, dab bits of it over the top.
- Bake for 50 minutes and check to see if the apples are tender. If not continue to bake for 5-10 more minutes.
- Place under the broiler to brown the top then remove.
- If serving with whipped cream, whip that now and serve with the hot dessert. Can also be served warm, room temperature or chilled. As it sits, the filling will thicken up a bit.
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