Apple Rhubarb Brown Betty Food

APPLE-STRAWBERRY BETTY

Steps:

• Preheat the oven to 300 degrees F. Butter a 2-quart baking dish; set aside. Pulse the bread in a food processor until it is a mix of pea-size pieces and smaller crumbs. (You should have about 3 cups.) Spread the breadcrumbs on a baking sheet and bake, stirring halfway through, until dried and toasted, 30 to 40 minutes.
• Meanwhile, melt the butter in a medium skillet over medium heat, stirring occasionally, until brown flecks appear, 5 to 6 minutes. Immediately transfer to a medium bowl. Toss the apples and strawberries with 1/2 cup sugar, the cinnamon and salt in a separate large bowl. Let sit until the sugar is dissolved and the mixture is juicy, about 10 minutes.
• Increase the oven temperature to 375 degrees F. Stir the breadcrumbs into the browned butter, then scatter one-third of the breadcrumbs in the bottom of the prepared dish. Top with half of the fruit mixture. Repeat with the remaining breadcrumbs and fruit, ending with a layer of breadcrumbs. Sprinkle with the remaining 2 tablespoons sugar. Cover with foil and bake until the apples are almost tender and the filling is bubbling, about 1 hour 15 minutes.
• Remove the foil and increase the oven temperature to 400 degrees F. Continue baking until the top is well browned and the apples are tender, 15 to 20 minutes. Let cool at least 15 minutes. Serve with whipped cream.

APPLE-BERRY BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl.
• In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter.
• Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired.

GRILLED RHUBARB BROWN BETTY

Steps:

• Preheat a grill to medium low. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
• Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
• Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.

APPLE BROWN BETTY

Steps:

• Preheat the oven to 350 degrees F.
• Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
• Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.
• Excellent source of: Fiber and Manganese
• Good source of: Vitamin C

APPLE BROWN BETTY

Steps:

• Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.
• Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.
• Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.

APPLE BROWN BETTY

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

RHUBARB-APPLE BROWN BETTY

Steps:

• Mix the sugar and spices.
• Add 3 tbsp of this into the crumbs and pour over the butter.
• Trim the rhubarb and cut into chunks.
• Peel, core and slice the applies thinly and add to the rhubarb and the rest of the sugar and spice.
• Butter a shallow pie dish and put half the crumbs in the bottom.
• Add the fruit and pour over the juice.
• Put the rest of the crumbs on top.
• Bake for 20 minutes, loosely covered with foil, in an oven preheated to 108 deg Celsius 350 deg fahrenheit.
• Remove the foil and bake for 20 minutes more until the fruit is tender and top golden.
• Serve with whipped cream or vanilla ice cream.

APPLE-RHUBARB BETTY

Steps:

• Heat oven to 375 degrees. Cut rhubarb into 1/4-inch-thick cubes, yielding about 3 cups. Tear brioche into 1/2-inch pieces, yielding 3 to 3 1/2 cups.
• Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and brioche; cover bottom of dish with 1 to 1 1/2 cups brioche. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest; add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over brioche. Sprinkle with 1 cup brioche. Add remaining rhubarb mixture and juices; cover with remaining 1 cup brioche. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
• Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender. Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.

HONEY RHUBARB BROWN BETTY

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter a 8-inch square baking dish.
• Add rhubarb, sugar, cinnamon, salt, and water to the baking dish and stir gently with a spoon to combine.
• In a small bowl, whisk together the butter and honey. Stir in the bread cubes, then spoon bread cube mixture over the top of the rhubarb mixture.
• Bake for 30 minutes, or until the topping begins to turn golden brown.
• Cool for at least 10 minutes on a wire rack and serve with vanilla ice cream or whipped cream.

RHUBARB BETTY

Steps:

• In a large bowl, combine the rhubarb, sugar and cinnamon. Add half of the bread cubes; toss gently. Transfer to an ungreased 2-qt. microwave-safe dish. Top with remaining bread cubes; drizzle with butter. , Microwave, uncovered, on high for 7-9 minutes or until rhubarb is tender. Serve warm with ice cream or whipped cream if desired.

INDIVIDUAL APPLE BROWN BETTY

Steps:

• Preheat oven to 375 degrees.
• Grease four 6 oz ramekins (butter, shortening, or Pam) and sprinkle with granulated sugar.
• Melt butter, then mix with cubed bread.
• Mix lemon juice. brown sugar, cinnamon, and nutmeg, then mix with sliced apples.
• Press 1/8th of bread mixture into bottom of each ramekin, cover with 1/8th of apple mixture, repeat. Pour any leftover liquid over top. (bread, apples, bread, apples in each ramekin).
• Place ramekins on cookie sheet. Bake at 375 40-50 minutes.
• Serve warm or at room temperature.

AMPLE BROWN BETTY

Steps:

• Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer.

DECADENT APPLE BROWN BETTY

Steps:

• Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
• Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
• Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
• Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.

EASY APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F.
• Butter 1 1 1/2 quart baking dish (also need a lid).
• Toss crumbs and butter togetehr.
• Spread 1/3 of this mixture into baking dish.
• Toss apples, sugar and spice (+lemon) together in a separate bowl.
• Spread 1/2 the apple mixture over crumb layer.
• Repeat until layers end with crumb mixture.
• Add 1/3 cup hot water.
• Cover tightly and cook for 25 minutes.
• Uncover and bake for 20 minutes more.
• Serve warm with heavy cream.