Apple Brown Betty
Apples with sugar, lemon and cinnamon are baked to a soft puree under a crunchy topping.
- 6 oz fresh white breadcrumbs
- 1/2 tsp ground cinnamon
- 4 oz butter
- 1 1/2 lbs apples
- grated zest and juice of a lemon
- 4 oz light muscovado sugar
Preheat oven to 180C or 350F. Lightly grrease a 2 pint deep baking dish.
Melt the butter in a saucepan over low heat. Remove from the heat, add the breadcrumbs and stir until well coated with butter.
In a separate bowl, combine sugar, cinnamon and lemon zest. Peel, quarter, core and thinly slice the apples. Toss them in the lemon juice.
Sprinkle one-third of the buttered crumbs over the base of the baking dish. Cover with half the apple slices in a layer and sprinkle over half the sugar mixture. Add a second third of the buttered crumbs, then the rest of the apple and the remainder of the sugar mixture. Finally, cover with the remaining buttered crumbs. Drizzle over any lemon juice left from the bowl of apple slices and sprinkle with 3 tablespoons of cold water.
Cover the pudding with foil. Place in the oven and bake for 30 minutes. Remove the foil and return to oven for 30 more minutes, until the apples are soft and the topping is golden and crisp.
Serve hot with cream.
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