New Twist Old Fashioned Recipe
Old fashioned way to make a pie-like dessert with an update. Even as grownups, we love to have little individualized servings of foods, and what better place than dessert. As a host/hostess it saves portioning out a cake or pie and it makes serving a breeze. On the one hand this one is an Easy-Peasy, but you do have to peel the apples and that pushed it into the Little Work category.
So what makes a dessert a “Brown Betty?” It is the buttered breadcrumbs with the spiced fruit. Usually made with apples, berries could work as well. Our update was to use panko breadcrumbs for a bit of extra crunchy texture. If you do not have individual sized pie plates, ramekins (ceramic or glass) will do.
Variation on the Brown Betty Recipes to try:
- The Pioneer Woman, Ree Drumond uses fresh bread and a regular size pie plate for her rendition of this dish.
- Canadian Living adds a recipe for a rum custard topper-yum.
- Half Baked Harvest brings us one with our favorite fruit-BLUEBERRY BROWN BETTY!!!!
- 6 apples, peeled, cored and sliced
- 5 oz/150g butter, sweet
- 4 oz/120g sugar (brown or white)
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp allspice
- 1/4 tsp nutmeg
- 4 oz/120g panko breadcrumbs
Preheat oven to 325°F/160°C
Butter individual pie plates or ramekins using approximately 1oz/30g.
Wash, core and peel apples.
Slice into wedges.
Melt 2 oz/60g butter in a large saucepan.
Add sugar and stir until dissolved.
Add apples and cook until softened, but still firm enough to hold shape (about 10-12 minutes).
In a small sautépan, melt the remaining butter.
Add panko breadcrumbs and coat with the melted butter.
Remove from heat.
Sprinkle a layer of breadcrumbs in the bottom of each pie plate/ramekin.
Divide the cooked apples between the pie plates.
Sprinkle the remaining buttered panko breadcrumbs on the top of the apples.
Place pie plates in oven (cookie sheets work well to keep small pie plates steady)
Bake for 25-30 minutes until the apples make a syrup that bubbles and the breadcrumbs are golden brown.
Serve warm or at room temperature.
Top with vanilla bean ice cream, custard sauce (rum spiked or not), or eat as is.