(101) Apple Brown Betty

I had never had this dish before, so I was curious to try it. I must say, it was quite tasty! I like that this recipe only makes 6 servings. So many times, desserts serve a TON of people and I always end up picking at the leftovers (hello, hips!) or throwing them out. I love the topping on this one, too! Will make this again!

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Apple Brown Betty

In this variation of the humble dessert, two types of apples are used so it's not too sweet or tart.

Yield: 6 servings
Source: Cooking Light, January 2005

2 cups sliced peeled Granny Smith apple (about 3/4 pound)
2 cups sliced peeled Rome apple (about 3/4 pound)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup 1% low-fat milk
1 tablespoon molasses
1 teaspoon vanilla extract
2 ounces day-old Italian or French bread, torn into 1/2-inch pieces
Cooking spray
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces

Preheat oven to 350°.

Combine first 3 ingredients in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon, and nutmeg; toss well. Combine milk, molasses, and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350° for 40 minutes or until golden and bubbly. Serve warm.

Nutritional Information
Calories: 256 (30% from fat), Fat: 8.4g (sat 4.9g,mono 2.3g,poly 0.5g), Protein: 2.4g, Carbohydrate: 44.1g, Fiber: 2g, Cholesterol: 21mg, Iron: 1.2mg, Sodium: 139mg, Calcium: 47mg