Food & Cooking Recipes Dessert & Treats Recipes Apple-Brandy Betty 4.8 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 10 mins Servings: 8 This take on a classic American dessert gets a splash of brandy to help add a rich note that complements the filling of apples and prunes. Ingredients 8 slices white sandwich bread, lightly toasted, cut into ½-inch pieces 6 tablespoons (¾ stick) unsalted butter, melted 2 pounds Granny Smith or Gala apples (about 4), peeled, cored, and cut into eighths ⅓ cup packed dark-brown sugar ⅓ cup pure maple syrup ½ teaspoon ground nutmeg ¾ cup pitted prunes 2 tablespoons brandy 2 tablespoons fresh orange juice Vanilla ice cream or lightly sweetened whipped cream, for serving Directions Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread. Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream. Cook's Notes Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe. Rate it Print