EASY “Apple & Blackberry Betty” Recipe
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Category: |
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Ingredients: |
Ingredients: - 10 ounces (about 7 slices) hearty white sandwich bread,
cut into 1-inch pieces
- 1/2 cup packed (31⁄2 ounces) plus 1⁄3 cup packed
(21⁄3 ounces) light brown sugar, divided
- 3/4 teaspoon table salt, divided
- 6 tablespoons unsalted butter, melted
- 1 1/2 pounds Golden Delicious apple, peeled, cored,
and cut into 1⁄2- inch pieces
- 1 pound Granny Smith apple, peeled, cored, and
cut into 1⁄2-inch pieces
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 3 3/4 ounces (3⁄4 cup) blackberries, berries larger than
3⁄4 inch cut in half crosswise
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Directions: |
Directions:1 - Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 375 degrees.
2 - Pulse bread in food processor until coarsely ground,
about 15 pulses.
3 - Add 1⁄2 cup sugar and 1⁄2 teaspoon salt and pulse to
combine, about 5 pulses.
4 - Drizzle with melted butter and pulse until evenly
distributed, about 5 pulses.
5 - Scatter 21⁄2 cups bread crumb mixture in 8-inch
square baking dish. Press gently to create eve n layer.
6 - Combine apples, water, vanilla, nutmeg, remaining 1⁄3
cup sugar, and remaining 1⁄4 teaspoon salt in bowl.
7 - Pile apple mixture atop bread crumb mixture in dish
and spread and press into even layer.
8 - Sprinkle blackberries over apples (dish will be
very full).
9 - Distribute remaining bread crumb mixture evenly over
blackberries, and press lightly to form uniform layer.
Cover tightly with aluminum foil. (Uncooked Betty can be refrigerated for up to 2 days.) Place on rimmed baking sheet and bake on lower rack until apples are soft, 1 hour to 1 hour 10 minutes.
Remove foil and transfer dish to upper rack. Bake until crumbs on top are crisp and well browned, about 15 minutes. Transfer to wire rack and let cool for at least 20 minutes. Serve with ice cream. |
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Personal
Notes: |
Personal
Notes: BEFORE YOU BEGIN:
- You can substitute another soft, enriched bread such as challah or brioche for the sandwich bread; be sure to use 10 ounces.
- We call for a mix of Golden Delicious and Granny Smith apples here, but feel free to substitute a sweet variety and a tart variety of your choice.
- You can substitute raspberries or blueberries for the blackberries, and it's fine to use frozen berries; alternatively, you can omit the berries.
- We like the flavor of nutmeg here, but substitute 1⁄2 teaspoon of ground cinnamon if you prefer it.
This dessert is best served freshly baked and warm, but you can cover any leftovers tightly with foil and refrigerate them for up to two days; warm before serving.
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