Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1/4 teaspoon 1 1/3ml Salt

  3. 1/2 teaspoon 2 1/2ml Ground cinnamon

  4. 1/4 teaspoon 1 1/3ml Ground nutmeg

  5. 3/4 cup 148g / 5 1/5oz Sugar

  6. 8 tablespoons 120ml Unsalted butter - chilled, cut into 1/ (1 stick)

  7. 4 Firm-textured bread - crusts removed

  8. 1 cup 160g / 5.6oz Raisins

  9. 3 Granny smith apples; peeled - cored, and cut into (about 1-1/2 pounds) Rum Whipped Cream

  10. 1 cup 237ml Heavy cream

  11. 2 tablespoons 30ml Sugar

  12. 2 tablespoons 30ml Dark rum

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350F. To make the apple brown betty: Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4 cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture. Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum. Serve the betty warm, with the rum whipped cream.


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