Apple Brown Betty with Apple Cider Glaze
Brown Betties are as American as, well, apple pie—but easier to make, and even more humble. Permeate one with fresh-ground spices and a lemon-laced apple cider reduction, however, and it sure won’t taste humble.
Ingredients
Glaze
2 cups apple cider
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tbsp. butter, softened
Other
1 ¼ cups panko or plain breadcrumbs
3 tbsp. butter, melted
1 cup brown sugar
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
1 ½ pounds apples
Whipped cream, mascarpone or vanilla ice cream
Directions
Heat oven to 350 degrees.
To make glaze, combine cider, brown sugar and lemon juice in a large skillet. Bring to a boil and cook until cider is reduced to about 1/2 cup. Stir in butter. Set glaze aside.
Mix breadcrumbs and melted butter in a bowl. Mix brown sugar and spices in a second bowl. Peel, core and dice the apples.
Layer ingredients in a large unbuttered pie plate or 8-inch-square baking dish in this order: 1/3 of the breadcrumbs, half the apples, half the sugar mixture, then hafl the glaze. Repeat these layers, then finish with the final 1/3 of the breadcrumbs.
Cover the dish with foil and back 30-35 minutes. Remove foil, raise heat to 425 degrees and bake until the betty is browned, another 10-15 minutes.
Serve warm with your favorite dairy accent.
Suggestions
Go for a mix of winter-stored apples here--Cortland, McCoun and Golden Russet have worked for Terese.
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