Apple brown betty ~ with only 4 ingredients!

Apple Brown Betty

Here’s another 4 ingredient dessert!  I’m totally taken with the idea of being able to make so many delicious treats with only 4 ingredients.  The whole concept is perfect for me lately.  I’ve been busy, stressed, and generally not feeling the pull to bake anything, so knowing I can open this cookbook and stir something up with minimal fuss is pretty awesome.

I’m not usually a fan of baking with apples because I don’t like peeling and coring them, but I had some apples to use up and the other ingredients on hand, so we gave it a try.  I say “we,” because Jim got the peeling, coring, and slicing jobs.  I guess he figured it was his best chance of getting something warm and appley.  He was really wishing for some vanilla ice cream to top this dessert, but I didn’t hear any complaints about having to eat it sans a la mode.

{one year ago:  fluffernutter cupcakes}

Recipe:  Apple Brown Betty

(from Desserts 4 Today by Abigail Dodge)

4 large apples

3 English muffins, split   (I used whole wheat English muffins.)

3/4 c. cinnamon sugar*

4 Tbsp. unsalted butter, melted

Heat the oven to 375 degrees and lightly grease an 8×8″ baking pan.  Peel, core, and cut apples into 1/2″ slices.

Tear the muffin halves into pieces and put in a food processor until they become fine crumbs.  Place the crumbs and the cinnamon sugar in a medium bowl and stir to blend.  Drizzle with melted butter and toss until well blended.

Put 1/3 of the breadcrumbs in the prepared pan and spread evenly.  Layer the apple slices on top.  Drizzle apple slices with 3 Tbsp. of water.  Scatter the remaining breadcrumbs over the apples.

Bake until crumbs are well-browned and the apples are tender, about 45 minutes.  If the crumbs begin to burn, cover loosely with foil.  Serve warm.

* To make your own cinnamon sugar, mix 3/4 c. granulated sugar with 2 Tbsp. ground cinnamon.

(Switch-ins include pears and peaches.  Pecans would make a nice add-in.)

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