adapted from a Washington Apple Commission recipe
4 C.
fresh hand-torn bread crumbs
1/2 C. butter, melted
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4 apples, peeled, cored and thinly sliced
1/3 C. brown sugar
1 T. fresh lemon juice
1 T. finely chopped fresh ginger or 1 teaspoon ground ginger
1 t. ground cinnamon
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3 T. dry sherry (optional)
Ice or Whipped cream for serving (optional)
Heat oven to 375° F. Lightly butter a 2-quart casserole or baking dish. Stir
together bread crumbs and butter; set aside.
Combine
apples, brown sugar, lemon juice, ginger, and cinnamon, mixing until well
blended. To assemble brown betty, spread 1 cup of buttered bread crumbs in
bottom of casserole; top with one third of apple mixture. Sprinkle 1 tablespoon
sherry over apple layer.
Spread another cup bread crumbs and top with half of remaining apples and
another tablespoon sherry. Make third layer of one cup of bread crumbs and top
with remaining apples and sherry. Spread remaining bread crumbs on top of
apples.
Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer.
Serve with some decadent Royal Crown Vanilla Ice Cream or whipped cream.
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Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
