A far cry from your standard apple crumble, Apple Brown Betty is the real deal. This version comes from The Brown Betty Cookbook, and features a homemade rum sauce, a 3-apple filling, as well as a potato bread crust. Serve warm with vanilla ice cream and win over whoever you're feeding.
Tips: Add a little ground ginger to the rum sauce as it's coming together to emulate a dark & stormy, but in sauce form. The rum sauce is also great to have on hand; it's not a bad idea to make extra. If you can't find superfine sugar, run regular white sugar through a food processor with a fresh blade.
Tweaks: Let the filling sit for 10 minutes before you layer it in the dish. The apple slices will break down in the flour, and you'll get more of a saucy mix that melts in easily with the bread cube layers.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'The Brown Betty Cookbook' to give away.