Autumn Recipes
APPLE BROWN BETTY
Don’t be fooled by the simplicity of this recipe – it is absolutely delicious and just goes to prove that a few good ingredients can make an amazing dish.
I found this recipe in Sally Clarke’s book. When I first cooked it I couldn't believe how simple yet how delicious Apple Brown Betty is. It makes a lovely, light alternative to crumble or pie and is very moreish.
If you want to serve it at the table in a nice gratin or pie dish you can put the cooked apple into the dish and keep warm in the oven, adding the topping as it goes to the table so it doesn't go soggy.
You do need to use fresh, bakers bread as the better the bread, the better the crunchy top will be.
INGREDIENTS
50g butter
150g fresh bread crumbs
50g brown sugar
2 teaspoons of ground cinnamon
1 teaspoon mixed spice
1.6kg Bramley apples peeled, cored and roughly chopped
150g sugar
25g Butter
Place the apples in a heavy stainless steel saucepan with a splash of water, the butter and the sugar. Heat gently on the hob then cover and leave to simmer, stirring occasionally until they become a smooth puree.
If you have an Aga, start them off on the top, then transfer to the simmering oven.
Meanwhile heat the butter in a shallow heavy based pan. Add the breadcrumbs and stir continuously over a medium heat so they become crisp. Be careful because they will burn easily. When they have turned golden remove them from the heat and stir in the sugar and spices. Allow them to cool.
Serve the warm apple in bowls, sprinkled with a generous amount of crumbs and lots of whipped cream or vanilla ice cream.
