Skillet Apple Brown Betty Recipe 55

Steps:

• Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.
• Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.
• Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.

Steps:

• 1. For the bread crumbs: Pulse the bread, sugar, and butter in a food processor until coarsely ground, about four 1-second pulses. Transfer the crumbs to a 12-in skillet; toast over medium heat, stirring constantly, until the crumbs are deep golden brown, 8 to 10 min. Transfer to a paper towel-lined plate; wipe out the skillet. 2. For the apples: Combine the sugar, spices, and salt in a small bowl. Heat 1 1/2 tablespoons of the butter in the now-empty skillet over high heat; when the foaming subsides, stir in 4 cups of the apples and half of the sugar mixture. Distribute the apples in an even layer and cook, stirring two or three times, until medium brown, about 5 minutes; transfer to a medium bowl. Repeat with the remaining butter, apples, and sugar mixture, returning the first batch of apples to the skillet when second batch is done. 3. Add the apple cider and scrape the bottom and sides of the skillet with a wooden spoon to loosen the browned bits; cook until the apples are tender but not mushy and the liquid has reduced and is just beginning to thicken, 2 to 4 minutes. 4. Remove the skillet from the heat; stir in the lemon juice, if using, and 1/3 cup of the toasted bread crumbs. Using a wooden spoon, lightly flatten the apples into an even layer in the skillet and evenly sprinkle with the remaining toasted bread crumbs. Spoon the warm betty into individual bowls and serve with vanilla ice cream, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
• Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.
• Excellent source of: Fiber and Manganese
• Good source of: Vitamin C

Steps:

• Preheat oven to 375 degrees.
• Peel, core and slice apples. Place the bread slices in a food processor and blend to make fresh crumbs or finely chop it up. Rub a 1-quart baking dish thickly with butter then sprinkle liberally with brown sugar. Add alternating layers of sliced apples, sugar, and bread crumbs, then repeat, ending with bread crumbs. Thickly sprinkle with sugar and dot with extra butter. Sprinkle on the water. Bake for 45 minutes to 1 hour until well browned on the top. Serve warm with vanilla ice cream.

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

Steps:

• Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place an 8- or 9-inch cast iron skillet into the oven to preheat. Whisk together the flour, white sugar, brown sugar, salt, cinnamon, nutmeg, and cloves in a bowl; set aside.
• Beat together the eggs, vanilla extract, and melted butter in a mixing bowl. Toss the apples and pecans in the flour mixture, then stir into the egg mixture until combined. Melt 1 tablespoon of butter in the preheated skillet, swirling to coat the pan.
• Pour the batter into the hot pan, and replace into the oven. Bake until the sides are dry and a toothpick inserted into the center of the brownie comes out clean, about 40 minutes. Cool in the skillet 20 minutes before removing and slicing.

Steps:

• Tear toast into bite-sized pieces; place in a greased 1-1/2-qt. casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter. , Cover and bake at 350° for 1 hour, stirring after 30 minutes. Serve warm with cream.