Apple Brown Betty with Rustic Crumbs

Apple Brown Betty with Rustic Crumbs
Photo by Scott Phillips


  • 1-¼ tsp. ground cinnamon
  • 3 Tbs. fresh lemon juice
  • ¼ tsp. ground allspice
  • 12-oz. loaf French or Italian bread
  • 2 tsp. pure vanilla extract
  • 3 lb. tart apples (about 8 medium), peeled, quartered, cored, and cut crosswise into ½-inch-thick slices
  • 2 Tbs. lightly packed finely grated lemon zest, preferably grated on a rasp
  • + 4 more ingredients
    • ¼ tsp. table salt
    • 4 oz. (½ cup) unsalted butter
    • 1/3 cup Calvados or 2/3 cup apple cider
    • ¾ cup granulated sugar

Position a rack in the middle of the oven and heat the oven to 225°F. Remove and discard the crusts from the bread and tear the bread into roughly 1/2-inch pieces for a total of 6 oz. or 5 loosely packed cups. Spread the bread pieces on a large rimmed baking sheet and bake, stirring once or twice...

View full recipe at Fine Cooking


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