Apple Brown Betty

1 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 40 min Cooking Dish : 23 cm (9 in) diameter
240 calories/serving

Ingredients

1/3 cup butter, unsalted, melted 80 g
5 apples, green, Granny Smith type, peeled, seeded and cut into segments 900 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1/2 cup brown sugar 100 g
3 slices bread, whole wheat, stale, with the crust 110 g
1 tsp ground cinnamon 3 g
1 pinch nutmeg
1 pinch salt 0.1 g
aluminum foil

Before you start

For best results use a crisp tart apple, such as Granny Smith, Honeycrisp, Idared, Pink Lady, Spartan or McIntosh, or a mixture of any or all of these for more texture and flavor. A food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Lightly butter a 9 in (23 cm) pie dish.
  2. Peel and slice the apples then toss with lemon juice and 2 tablespoons of brown sugar. Place them in the bottom of the buttered pie dish. Set aside.
  3. In the bowl of a food processor, process bread until coarse crumbs form, about 15 sec. Transfer the bread crumbs to a bowl. Stir in the remaining brown sugar, cinnamon, nutmeg, salt and butter. Combine well then scatter the crumb mixture on top of the apples.
  4. Cover the dish with aluminum foil and bake in the middle of the oven for 30 min. Remove foil and allow to continue cooking until the topping is crisp and lightly brown, and the apples are tender, about 10 additional minutes.
  5. Serve warm or cold.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

240

Fat

9 g

13 %

Saturated 5 g
+ Trans 0.4 g

27 %

Cholesterol

20 mg

Sodium

100 mg

4 %

Carbohydrate

41 g

14 %

Fibre

3 g

12 %

Sugars

32 g

Net Carbs

38 g

Protein

2 g

Vitamin A

7 %

Vitamin C

10 %

Calcium

4 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 1
Fats 1 ½
Other Foods 1
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Bake | American

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