It’s got to go with vanilla icecream as soon as it’s out of the oven even though it can stand on its own without an accompaniment. It’s old-fashioned, homespun and simply a comfort to have.
Apple Brown Betty ~
– adapted Alex Guarnashcelli –
6 apples, Granny Smith or Braeburn, peeled and cored
3 lemons, zested and juiced
1 1/2 cups unseasoned bread crumbs
1 stick unsalted butter, melted, plus 1 additional tablespoon for greasing the baking dish
1/2 teaspoon Kosher salt
1 1/4 cups dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground cloves
Preheat the oven to 350 degrees F with a rack in the center of the oven.
Cut the apples in thin slices. Put them in a medium bowl and coat them with the zest of one lemon and all of the juice of 3 lemons.
In a separate bowl, mix together the butter with the bread crumbs. Season with the salt and set aside.
In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices.
Grease baking dish or separate single-size baking dishes with remaining butter. Layer the bottom with the apples and cover with bread crumb mixture.
Cover tightly with aluminum foil and place in the oven for baking. Bake until the apples are tender when pierced with the tip of a knife, 30-45 minutes.
Remove the foil and raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately.
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