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Apple Brown Betty

Posted Aug 24 2008 10:30pm

From Cooking Light, December 2007. The recipe calls for two types of apples so the dish is not too sweet or tart.

2 cups sliced peeled Granny Smith apples (about 3/4 lb.)

2 cups sliced peeled Rome apples (about 3/4 lb.)

1 tablespoon fresh lemon juice

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup 1% low-fat milk (use Dairy Delicious, if available to you)

1 tablespoon molasses

1 teaspoon vanilla extract

2 oz. day-old Italian or French bread, torn into 1/2-inch pieces

Cooking spray

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1. Preheat oven to 350 degrees F.

2. Combine Granny Smith apple, Rome apple and lemon juice in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon and nutmeg; toss well. Combine milk, molasses and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350 degrees F. for 40 minutes or until golden and bubbly. Serve warm. Makes 6 servings.

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