Inspired by our signature Apple Brown Betty fragrance, enjoy this delicious recipe from Kim.
Ingredients
Apples. Either Crispin, Granny Smith, Empire, or McIntosh. Slice the apples thinly and evenly so they soften perfectly as they bake.
Orange juice. To keep the apples from browning. You can use any acidic fruit juices, too, such as lemon, lime, or pineapple.
All-purpose flour. The base of the crumble. While other recipes call for bread or granola for the topping, you’ll make your very own!
Sugar. To sweeten the crumble.
Cinnamon and nutmeg. To give the crumble that iconic fall flavor.
Butter. Make sure it’s cold! Otherwise, you won’t be able to create those coarse crumbles.
Be careful not to overbake your Brown Betty! Take it out of the oven as soon as the topping is lightly browned.
Apple Brown Betty is best served with vanilla ice cream. The combination of hot and cold creates such a tastebud-tingling sensation! You also can’t go wrong with sweetened whipped cream. Or drizzle it with caramel sauce. It’ll be so lip-smacking delicious.
This dessert is best served warm, but it also tastes amazing when chilled. It’s gold, either way.
Got leftovers? Highly unlikely, but if you do, place them in an airtight container and store in the fridge.
Apple Brown Betty
Servings
8 servings
Prep time
30 minutes
Cooking time
45 minutes
Calories
278 kcal
INGREDIENTS
- 4cups thinly sliced apples (about 2 apples)
- 1/4 cup of orange juice
- 3/4 cup all-purpose flour
- 1cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1/2 cup cold butter, sliced into cubes
DIRECTIONS
- Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch pie plate.
- Pile apples in the pie plate and drizzle with orange juice to avoid browning.
- In a medium bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Stir in the butter until the mixture turns into coarse crumbs.
- Sprinkle the crumbs all over the apples.
- Bake for 45 minutes. Let cool slightly before serving. Enjoy!
Did you try this recipe? Let us know in the comments :)
For more tips about this recipe, visit Kim’s full recipe here
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