Apple Brown Betty
Inverting this dessert shows off the layers of tart apples.
Martha Stewart Living, November 1994
- 3 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 2 tablespoons fresh lemon juice
- 4 1/2 tablespoons unsalted butter, melted
- 4 teaspoons granulated sugar
- 2 cups fresh breadcrumbs
- 1/4 cup firmly packed light-brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1 teaspoon Cognac
- Heat oven to 375 degrees. In a large bowl, toss apples with lemon juice. Brush four 6-ounce ramekins with 1/2 tablespoon melted butter, and sprinkle with the granulated sugar to coat.
- In a small bowl, combine breadcrumbs with 4 tablespoons melted butter. Add remaining ingredients to apples, and toss. Divide a third of the breadcrumbs among the ramekins. Arrange half the apples over breadcrumbs, and add another third of the crumbs. Repeat with the rest of the apples and breadcrumbs. Press the mixture firmly into the ramekins.
- Bake for 20 minutes. Raise oven temperature to 450 degrees. Continue baking until tops are golden brown and apples are tender, about 15 minutes. Remove from oven; cool for 5 minutes. Run a knife around sides of ramekins, and turn apple betty out onto dessert plates.
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