Apple Brown Betty With Hard Sauce Recipes

APPLE BROWN BETTY

Steps:

• Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.
• Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.
• Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.

APPLE BROWN BETTY

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

APPLE BROWN BETTY

Steps:

• Tear toast into bite-sized pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter. , Cover and bake at 350° for 1 hour, stirring after 30 minutes. Serve warm with cream.

APPLE BROWN BETTY WITH HARD SAUCE

Steps:

• Preheat oven to 350°. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
• Bake for 18 to 22 minutes until set. Remove and let cool.
• For Hard Sauce: Combine all ingredients and mix well.
• Pour over your Apple Betty and enjoy!

APPLE BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F.
• Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
• Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.
• Excellent source of: Fiber and Manganese
• Good source of: Vitamin C

PEAR AND SOUR CHERRY BROWN BETTY WITH BRANDY HARD SAUCE

Steps:

• To make the hard sauce, in a medium bowl set an electric mixer on high and beat the butter until fluffy. Reduce speed to low and add confectioners' sugar. When the sugar is incorporated, set the speed back to high. Add the brandy 1 tablespoon at a time and beat until combined. Beat in the nutmeg. Transfer the sauce to a ramekin or bowl, cover and refrigerate. Hard sauce can be made at least a week ahead, but allow it to come to room temperature before serving (about 20 minutes).
• To make the brown betty, heat the Cognac or brandy in a small saucepan over medium heat. When the liquid has come to a simmer, turn off the heat and add the cherries. Allow them to absorb most of the liquid, about 20 minutes.
• While cherries are standing, heat oven to 375 degrees. In a large bowl, whisk together the sugar, nutmeg and cinnamon. Set aside 2 tablespoons of the sugar mixture for sprinkling. Add bread, butter and lemon zest. Toss until sugar has dissolved and bread is completely coated.
• In a shallow 1 1/2-quart gratin dish (or a 9-by-9-inch pan), scatter a little under half the bread cubes. Layer half the pear slices and half the cherries (along with any liquid) on top. Cover with a cup of bread crumbs and sprinkle with 1 1/2 tablespoons cider. Layer remaining pears, cherries and bread. Sprinkle top with remaining cider and reserved sugar-and-spice mixture.
• Cover dish with aluminum foil and bake for 40 minutes. Take off foil and continue baking, until crumbs are golden brown and pears are very soft, about 15 minutes more. Serve warm with dollops of hard sauce.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.
• Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
• Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.

GRANDMA'S APPLE BROWN BETTY

Steps:

• 1. Preheat oven to 350 degrees. Mix together flour, oatmeal, sugars, and butter. Stir and blend well with a fork to make a crumb mixture. Divide mixture in 2 parts. In 2 quart long baking pan, spread and pat down 1/2 of the crumb mixture.
• 2. Stir cinnamon and any fruits or nuts you are using into the applesauce. Pour this mixture over the crumbs in the baking dish. Finish by carefully patting out the remaining half of the crumb mix on the applesauce. Bake at 350 degrees for about 20-30 minutes. Crust is done when applesauce begins to bubble. Good all by itself or serve warm with ice cream or whipped cream.