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CARAMEL APPLE BROWN BETTY

Source of Recipe

Mark


Recipe Introduction

For more cinnamon flavor, use day-old cinnamon swirl bread instead of white bread. Heating the caramel topping in the microwave on High for 10 to 15 seconds makes it easier to drizzle.

List of Ingredients

6 Slices day-old white bread, torn into pieces
6 Tablespoons butter, melted
4 Large Braeburn or Granny Smith apples (2 pounds), peeled, cored and sliced
¾ Cup firmly packed light brown sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon
½ Cup caramel ice-cream topping



Recipe

Preheat the oven to 350°F. Place the bread in the food processor or blender. Process or blend until crumbs form. Toss the crumbs with the melted butter until well combined. Spread about 1 cup crumb mixture on the bottom of an 8-inch square baking dish.

Combine the apples, brown sugar, lemon juice and cinnamon in a large bowl; mix well. Spoon about half of the apple mixture over the crumb mixture in the dish. Drizzle about half of the caramel topping over the top. Repeat layering with about half of the remaining crumb mixture and all of the remaining apple mixture and caramel topping. Top with the remaining crumb mixture.

Bake until the crumb mixture is lightly golden and the apples are tender when pierced with a knife, 55 to 65 minutes. Cool slightly in the dish on a wire rack. Serve warm.