Tuesday, October 03, 2006

Apple Brown Betty (p2)

I've never had Apple Brown Betty before but saw this in the Everyday Foods Mag (its on their site too) and thought it looked good and was easy to convert Sb. It was extremely light as the bread crumbs create such a delicate texture. It was very different than an apple crisp but still very good.
(serves 6)

Apple Brown Betty (p2)
4 to 5 slices whole wheat bread, torn into large pieces
4 tablespoons (1/2 stick) melted I cant believe its not butter
2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons lemon juice
1/3 cup splenda with a few TAB of a good flavored sugar free maple syrup (mock brown sugar)
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
1/3 to 1/2 chopped pecans or walnuts
sugar free cool whip

1. Preheat oven to 375°. 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 melted butter, and toss until coated.
2. Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in mock brown sugar, cinnamon, nutmeg, and half the breadcrumbs. Place in an 8-inch square (or other shallow 2-quart) baking dish (I lightly sprayed the bottom with some cooking spray). Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
3. 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 cool whip (or vanilla ice cream) sprinkled with cinnamon. ENJOY!!


shell said...

mmmmm...i bet this is good!!

Kitchen Goddess said...

loooks realllllly good!