Apple Brown Betty is one of those recipes that had to be in your grandmother’s recipe collection.
Just fresh apples and a few kitchen staples and a hot Apple Brown Betty became a magical family dessert without a lot of work. And don’t miss our apple crisp.
(This is a sponsored post by Windsor Salt, but all opinions and enjoyment of Apple Brown Betty are mine. Mine. MINE! )
Although you’ll mainly find contemporary furnishings in my home, I’m also a fan of vintage style. Vintage-almost-anything appeals to my imagination. The lines, the purpose, the color.
I got to thinking of that the other day and wondered if there is such a thing as vintage-style recipes.
Not the kind that you have to cook in a kettle over a cast-iron stove…but a nostalgic recipe with a divine taste, aroma and texture.
One that comforts like a grandma’s hug.
Then I found this recipe from Windsor Salt — they showcase lots of fun recipes and snack ideas. (I guess you could say Windsor Salt is vintage style. They’ve been a Canadian staple since 1893.)
It’s what I call a vintage-style recipe and it totally delights every sense.
It’s one that Grandma would approve: Apple Brown Betty.
I love this particular recipe so much – it really brings back that strong emotional tie to the treats that were made for me over the years by my grandmother, who really care for me and poured so much love into her food.
Ingredients in an Apple Brown Betty
If you are looking for the real vintage flavor, you have to use tart green Granny Smith apples. But I have to confess, Sam is not fans of green apples so I occasionally substitute a sweeter variety to fit his taste buds…
After all, vintage recipes stick around so long because moms everywhere pour their love into these dishes while they make them for their families.
Don’t be fooled by Apple Cobblers or an Apple Crisp… There are no bread crumbs in an Apple Brown Betty.
A Brown Betty uses cubed day-old bread. Much like you would use in a good bread pudding, just think thick, saucy apples instead of the custard.
What is the difference between a cobbler and a brown betty?
The difference between a cobbler and a brown betty recipe is in the bread! A classic Apple Brown Betty is made with cubes of bread that are layered between the sweetened apples.
You layer the bread and apples a few times, instead of just piling the bread on top like a crust. Or on the bottom like a pie. An important distinction for the perfect apple to bread ratio.
There really are no words to describe the magic that happens when the tart apples meet the brown sugar and begin to bake – the bread soaks up the juice from the apple and sugar combo, then crisps around the edges.
The only thing that can possibly make this Apple Brown Betty better is a big scoop of vanilla ice cream!
Ever tried it? You’ll want to.
By the way, this recipe says it makes six servings but I’ve got to tell you that depends on if you’re good at sharing. 🙂
Most of the time.
APPLE BROWN BETTY
- 1/4 cup unsalted margarine melted
- 1 1/2 cup bread cubes day-old
- 4-5 cups tart apple slices
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon Windsor® Table Salt
- 2 tablespoons lemon juice
- 1/3 cup water
- Mix melted margarine with bread cubes.
- Combine the apples with sugar, cinnamon and salt.
- Place 1/3 of the bread cubes in the bottom of a greased 2-quart casserole.
- Cover with half the apples.
- Repeat, then top that layer with last third of bread cubes.
- Combine lemon juice and water and pour over all.
- Cover. Bake at 350°F (175°C) for 30 minutes.
- Uncover, bake 30 minutes more.