Apple Brown Betty (Nancy Eppel's) Recipe




Apple Brown Betty (Nancy Eppel's) Ingredients


CRUMB MIXTURE

1 1/3 cup fresh bread crumbs
3/4 cup packed brown sugar
1 tsp grated orange peel (fresh)
1/2 tsp ground cinnamon

BROWN BETTY

6 each granny smith apples (8 cups)
4 tbsp butter (cut in small pieces)
1/4 cup water

A Recipe for
Apple Brown Betty (Nancy Eppel's)

 

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Apple Brown Betty (Nancy Eppel's)

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Apple Brown Betty (Nancy Eppel's) Directions

PEEL, CORE AND QUARTER THE APPLES. HEAT OVEN TO 375 DEG F. HAVE A 1
1/2 QUART BAKING DISH READY. MIX ALL THE CRUMB MIXTURE INGREDIENTS
TOGETHER IN A BOWL UNTIL WELL BLENDED. ARRANGE HALF THE APPLE PIECES
OVER THE BOTTOM OF THE BAKING DISH. SPRINKLE WITH HALF THE CRUMB
MIXTURE. DOT WITH HALF THE BUTTER. REPEAT THE LAYERS. DRIZZLE THE
WATER OVER THE APPLES. COVER AND BAKE FOR 45 TO 50 MINUTES OR UNTIL
APPLES IN CENTER ARE TENDER. SERVE WARM OR AT ROOM TEMPERATURE. MAKES
6 SERVINGS. EACH SERVING =: 278 CALORIES; 8 g FAT; 1 g PROTEIN; 272
mg CARBO; 21 mg CHOL (WITH BUTTER) AND 0 CHOL WITH MARGARINE; 136 mg
SODIUM

Serves: 6

 

 

 

 

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Apple Brown Betty (Nancy Eppel's) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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