This has been a great week for my blog. I’ve been making and eating some very delicious dishes and I’ve received a few honors, as well. I mentioned my “Refreshing Blog” award in the previous post. I was also chosen (okay, I suggested myself) by“Rumble in the Kitchen” as last Friday’s Field Trip. So, as a sort of closing ceremony to my week as the featured field trip, I bring you what else…an apple brown betty. Sooooooo goooooood.
Roasted Apple Brown Betty
slightly adapted from www.williams-sonoma.com
2 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 c. graham cracker crumbs
4 TBSP (1/2 stick) unsalted butter, melted1/4 c. dark brown sugarbourbon-spiked whipped cream, for serving
1. Preheat an oven to 400°F.
2. In a large bowl, toss the apples with the granulated sugar, cinnamon and nutmeg. Mound the apples in a roasting pan just large enough to hold them comfortably.
3. Roast, turning twice, until fork-tender, about 1 hour. Drain the apples, reserving the liquid. Let cool.
4. In a food processor, puree the apples, adding the reserved liquid as needed to make a thick applesauce.
5. Reduce the oven temperature to 375°F.
6. In a bowl, toss the graham cracker crumbs with the melted butter and brown sugar. Sprinkle half of the crumbs over the bottom of an 8-inch round or square baking pan. (I used individual-sized dishes.) Pour the applesauce over the crumbs and sprinkle the remaining crumbs on top. Bake for 20 minutes.