Friday, August 15, 2014

Foodie Friday: Apple Gingersnap Brown Betty from Desserts From the Loveless Café

For Brown Betty:
3/4 cup sugar
1 tablespoon flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom*
1/2 teaspoon freshly grated nutmeg
6 cups peeled cored and sliced apples (about 1 1/2 to 2 lbs.)
2 cups coarsely broken gingersnap cookies
1/4 cup heavy cream

Streusel Topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup chopped walnuts**

* I’ve never made this with cardamom as it’s not something I keep on-hand. It seems to taste just fine without it!
** These can be omitted for those with allergies or who just plain don’t like nuts. Weirdos. :-)

To prepare Streusel:
In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve.
To prepare Brown Betty:
Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.

Mickey’s notes: I like to use a mix of tart and sweet apples, with a tendency toward more tartness. This is heavenly served warm with a scoop of good quality vanilla ice cream!

Even Dad, normally Mr. Picky, liked this!

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