Friday, April 28, 2006

Apple Brown Bette (Davis): Recipe

The Buford Highway Farmer's Market where Jeff and I went shopping last week with my sister sells giant bags of mixed apples that are a little bruised or otherwise less than perfect for $1.99. I bought a bag, and most of the apples were awesome, but there were three that I thought were too bruised to eat, so I decided to make this recipe.

It's the perfect recipe for those "leftover" apples. It doesn't matter how bruised the apples are: it will always come out great. You can mix types of apples (in fact it's usually more flavorful if you do). And best of all, the recipe is measured by the apple: if you've got one "bad" apple, or three, or six, just adjust the recipe accordingly and use an appropriately sized baking dish.

Jeff freshly ground the spices into the sugar, so that was great. If you can, then do it to it, ya'll.

Vegans can substitute margarine for the butter, and soy ice cream for the vanilla ice cream.

Apple Brown Bette (Davis)

3 large apples
3 cups coarse breadcrumbs

1 stick butter
1 cup sugar

1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Preheat the oven to 375.
2. Peel, core and thinly slice the apples and place them in a bowl.
3. Toast the breadcrumbs lightly and place them in a separate bowl.
4. Mix the sugar and spices in yet another bowl.
5. Chop the butter into small pieces.
6. In a 2 quart baking dish (or a number of baking dishes--such as individual casserole dishes, etc--which total about two quarts), arrange everything in layers as follows:
Crumbs, butter, apples, spices, butter, crumbs, butter, apple, spices, crumbs, butter, spices.
7. Bake for 30 minutes or until crumbs on top are golden and bubbly, and the apples are tender. Serve hot and top with vanilla ice cream.