Apple Brown Betty

Posted by on Oct 10, 2016 in Newsletters | 0 comments

Apple Brown Betty

Here’s a brief history lesson on the Apple Brown Betty: The dessert is said to have originated in colonial times, when apples were often used to sweeten dishes. The recipe was first published in the 1864 Yale Literary Magazine as “brown Betty.” Brown was lowercase and Betty was capitalized, probably referring to a specific person. Whoever the lady was, the dessert is a favorite autumn recipe made with lovely apples, spices, and layers of crumbs.



Dots of butter, plus extra for greasing the pan
2 1/4 cups all-purpose flour, plus extra for dusting pan
5 to 6 apples, such as Gala, peeled and thinly sliced
1/2 tablespoon cinnamon
2 tablespoons sugar
2 1/4 cups light or dark brown sugar
6 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees F. Butter and flour 9×9-inch baking dish.
2. In small bowl, toss apples with cinnamon and sugar. Set aside.

3. In large bowl, combine flour and brown sugar in mixer on low speed. Slowly add butter until mixture has a sand-like consistency.
4. Cover baking dish with 1/4-inch layer of crumble mixture. Add layer of apples, but do not press down. Continue alternating layers of crumble and apples. Finish with layer of crumble. Dot with butter.

5. Cover with foil and bake 1 hour and 20  minutes. Serve warm with vanilla ice cream or whipped cream.

Serves 6


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