I was reluctant to tinker with one of my favorite desserts, but I was willing to give the apple brown betty a try. It certainly was an easy recipe, with a minimal number of ingredients. And I always like an excuse to break out my food processor, this time to create the bread crumbs from scratch.
Unfortunately, I ran into problems early on. When I baked the bread crumbs for 8 minutes, they came out of the oven nearly burnt to a char. I salvaged what I could to finish the recipe.
The dessert smelled great -- a terrific combination of cinnamon and melted butter. Not sure if the photos really do the dessert justice, it looked pretty impressive coming out of the oven. My husband added the zinnia flower in the above photo, just to pretty it up. But this betty looks great piled on plate.
I have to admit, though, that it still doesn't compare to an apple crisp (made of Iowa-grown apples, of course). My sister gave me this recipe for apple crisp, which was given to her by a friend's mom. It is absolutely the best!
Mom's rhubarb crisp
- 1 c. brown sugar
- 1 c. all purpose flour
- 3/4 c. quick oats
- 1/2 c. melted butter
- 1 tsp. cinnamon
- 4 c. sliced apples (or rhubarb)
- 1 c. sugar
- 2 Tbls. cornstarch
- 1 c. water
- 1 tsp. vanilla
In a bowl, mix brown sugar, flour, oats, butter, cinnamon until crumbly. Press 1/2 the mixture into butterd 8-inch square pan. Top with apples (or rhubarb). In a sauce pan, mix sugar, water cornstarch, vanilla until clear. Pour syrup mixture over apples. Top with remaining crumb mixture. Bake at 350 degrees for 45 to 55 minutes. Serve warm with ice cream (Iowa-made Blue Bunny ice cream, of course!)
Thanks, Martha and Me! Once again, it was a fun challenge.