BLUEBERRY BROWN BETTY
You guys are going to love this easy to make dessert!
Provided by Tieghan Gerard
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch ovenproof skillet or baking pan. In a large bowl, toss the blueberries with 1/2 cup sugar, lemon juice, and salt. In a separate bowl, mix the crumbs with the melted butter and 3 tablespoons sugar.2. Layer half the blueberries into the prepared skillet. Top with one-third of the bread crumb mixture. Layer the remaining blueberries over the top. Finish with the remaining crumbs. 3. Transfer the skillet to the oven and bake for 45-50 minutes, until the top is golden and the edges are bubbling. Remove the skillet from the oven and let it cool for 10 minutes before serving the brown betty with ice cream or heavy cream.
Nutrition Facts : Calories 437 kcal, Carbohydrate 68 g, Protein 8 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 406 mg, Fiber 5 g, Sugar 27 g, ServingSize 1 serving
APPLE BROWN BETTY
Enjoy this brown Betty - a traditional dessert made by baking apples and bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 410, Carbohydrate 76 g, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg
BLACKBERRY PECAN BETTY
This easy fruit dessert is so simple to make: Just toss together cubes of bread with butter, sugar, berries, and pecans, then bake until it's bubbly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Butter a 1 1/2-quart loaf pan or baking dish, and sprinkle with sugar. Tap out the excess; set aside.
- In a medium bowl, toss together the bread cubes with the butter until well combined. Add the blackberries, pecans, sugar, and lemon juice. Transfer mixture to the prepared baking dish. Generously sprinkle sugar on top, and cover with foil. Bake until bubbly, about 30 minutes. Increase oven temperature to 400 degrees. Remove foil, and continue to bake until top is golden brown, 10 to 15 minutes. Remove from oven, and let cool for 10 minutes. Serve warm with whipped cream.
GRANDMA'S APPLE BROWN BETTY
This recipe belonged to my Grandma, she made it often. We love it, comfort food at it's best. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 1h15m
Yield 1 pan
Number Of Ingredients 8
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.
BLACKBERRY BROWN BETTY WITH PECAN CRUMBLE
Steps:
- For the pastry cream: In a small saucepan, bring the milk and vanilla bean pod and seeds to a boil over medium heat. Once it comes to a boil, cover the pan, remove it from the heat, and let steep for 15 minutes.
- In a bowl, whisk the egg yolks, sugar and cornstarch together until very thick. Slowly drizzle one-third of the hot milk into the yolks, whisking constantly. Remove the vanilla bean pod. Return the yolk mixture to the saucepan. Place over medium heat and cook, whisking continually, until the mixture comes to a boil. Continue whisking while the mixture boils for 1 to 2 minutes.
- Remove from the heat. Whisk slowly until the mixture cools a bit, 3 to 4 minutes. Whisk in the butter 1 tablespoon at a time.
- The pastry cream needs to be chilled before using. One method is to cover the surface of the cream with a sheet of buttered parchment, or butter wrappers, and refrigerate it until it is very cold. The other method, which I prefer, is quicker: Set the bowl of pastry cream in a larger bowl filled with lots of ice and some cold water and allow it to sit until very cold. (Think of chilling a bottle of wine or champagne-you need some water to ensure even cooling.) If you choose this method, stir the cream occasionally for even cooling. The pastry cream can be made up to 3 days in advance and refrigerated.
- For the crumble topping: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake until toasted, 10 to 12 minutes. Remove and let cool. Coarsely chop 1/4 cup of the pecans.
- Put the remaining 3/4 cup pecans in a food processor along with 1/2 cup of the cake flour. (The flour will help keep the nuts from turning into pecan butter.) Pulse the pecans until they're very finely chopped. Add the rest of the flour, the confectioners' sugar, turbinado sugar, salt and baking powder. Pulse until mixed, 3 to 4 times.
- With the machine running, add the melted butter and vanilla. Pulse until large clumps form. Transfer the mixture to a bowl and stir in the reserved 1/4 cup chopped pecans. Refrigerate until chilled. The topping can be made several days in advance and can also be frozen for up to 1 month.
- To bake the betties, heat the oven to 350 degrees F. Have ready eight 6-ounce ramekins or baking dishes.
- Divide the chilled pastry cream evenly among the ramekins. The cream should fill just under one-third of the ramekin. I like piping the cream into the ramekins, but using a spoon old-school works just as well.
- Evenly portion the berries on top of the pastry cream. Remove the crumble from the refrigerator. Break off clumps about 1/2 to 3/4 inch in diameter, keeping the clumps about the same size, and divide them evenly among the ramekins.
- Arrange the ramekins on a baking sheet and place in the oven. Bake until the berries start to bubble and the topping turns golden brown, 10 to 12 minutes.
- Remove from the oven, let cool for 10 to 15 minutes, and serve dusted with confectioners' sugar. You can also serve the betties topped with ice cream, whipped cream or creme fraiche, or you can pour a little warm heavy cream into each betty.
APPLE-BERRY BROWN BETTY
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 325 calorie, Fat 15 grams, SaturatedFat 7.5 grams, Cholesterol 30 milligrams, Sodium 168 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 3 grams, Sugar 35 grams
BERRY BETTY
The abundance of raspberries in this take on a classic American dessert give it a bright red hue.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, mix all but 1/4 cup berries with lemon juice, and set aside to macerate. Brush four 6-ounce ramekins with 1 tablespoon butter; coat inside of each with granulated sugar, and set aside.
- In a small bowl, combine breadcrumbs with remaining 4 tablespoons butter, and set aside. Sprinkle the brown sugar, flour, and nutmeg over raspberries, and gently toss to combine. Divide one-third of breadcrumbs evenly among ramekins. Top with half the berries, and then with another third of breadcrumbs. Repeat with remaining berries and breadcrumbs. Gently press down on layers.
- Bake until the crumbs are golden and berry juices are bubbling, about 20 minutes. Remove from oven, and let cool 5 minutes.
- Invert ramekins onto serving plates. Remove ramekins, and top each dessert with whipped cream; garnish with reserved berries.
BROWN BETTY
Make and share this Brown Betty recipe from Food.com.
Provided by Mulligan
Categories Dessert
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn flakes and butter. Spoon 1/3 of corn flakes mixture in dish.
- Cover with half of the apples.
- In a separate bowl, mix sugar, spices and lemon rind. Spread half of mixture on top of apples.
- In a third bowl, combine lemon juice and apple juice. Pour half over apples.
- Top with corn flakes.
- Cover and bake 20 minutes at 375°F.
- Uncover and bake another 20-30 minutes or until soft and brown.
Nutrition Facts : Calories 196, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 111.7, Carbohydrate 33, Fiber 2.5, Sugar 23.9, Protein 0.8
BLUEBERRY BETTY
Cubes of toasted raisin bread top this yummy blueberry treat that has just the right degree of sweetness. "I concocted the recipe years ago for a weight-loss group I belonged to," writes Nancy Baylor of Nixa, Missouri. "It also tastes great on a cold morning!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries. , Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly.
Nutrition Facts :
BANANA BROWN BETTY
At home in Bremen, Indiana, Kathleen Starcevich recalls that her three kids used to "go bananas" over this delicious, down-home dessert flavored with a sunny splash of orange juice, brown sugar, bananas and cinnamon.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine. , Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each. , In a small bowl, combine the oats, brown sugar, orange zest, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas. , Place ramekins in a 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 3g fiber), Protein 3g protein.
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