rev: Apple Brown Betty

[KelLeg]

Ok, I did a search and didn't find a review of this. I made it tonight using Granny Smiths, Braeburns and one Pink Lady. I think it is pretty good. I don't think the bread pieces really add much, though. In fact, they are kind of weird b/c they are soaked in molasses, which tastes good, but kind of throws off the rest of the stuff. I think a molasses/gingerbread type of bread pudding might be a good recipe (maybe I will create one;) ), but I think this recipe would be just as good without the little pieces.

Has anyone else made this? Without the bread pieces, it is pretty basic crumble, but pretty tasty. Love to hear what others have thought.

[ChrisF]

I did make this last weekend. DH just loves apple crisp, and I was looking for something like it, but with less fat. I have an old 'no-cholesterol honey applecake' recipe that uses granny smiths and tosses them with the brown sugar to produce kind of a sweet syrup. So I did that with this recipe and added that extra juice/flavoring along with the apples. I thought it was a nice homey-type dessert. I added more cinnamon, used a mild flavored molasses, and baked it in an 8 in square glass baking dish. It was really tasty as breakfast for me the next morning,(!) and I have to add that DH thought it was great - ate the remainder by himself over the next 2 days! So, it's a keeper for us - it just hit the spot on a chilly January day.
Love these winter baking days!
~~Chris

[swquilts]

I made this over the weekend and we really enjoyed it! DH doesn't like overly sweet desserts so this fit the bill. I had to use Fuji apples since the store doesn't carry Romes. I also used 2 ounces worth of fresh french rolls since I had no day old. I think I underbaked it just a bit since the apples were still a bit crunchy. It still tasted great though, actually I think it was even better the next day.