Apple Brown Betty

Whole wheat bread adds a delicious twist to this old-school dessert.

PREP TIME: 25 minutes

FUNCTION: Manual/Pressure (High)

CLOSED POT TIME: 25 minutes

TOTAL TIME: 50 minutes

RELEASE: Quick

SERVES: 4

• ½ cup + 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 tablespoons butter
• 2 Granny Smith apples, peeled and thinly sliced (about 2 cups)
• 4 cups quality whole wheat bread, cut into ½-inch cubes
• 1 cup water
• Caramel Sauce
• ⅓ cup butter
• ⅓ cup granulated sugar
• ⅓ cup packed brown sugar
• ⅓ cup heavy cream
• ½ teaspoon vanilla
• Coarse sea salt
• Vanilla ice cream (optional)

PREP

Stir ½ cup brown sugar, cinnamon, and nutmeg together in a small bowl; set aside.

Dot the bottom of a 1½-quart casserole dish with 1 tablespoon of the butter. Layer half of the apple slices, ¼ cup of the spiced sugar, and 2 cups bread cubes in the pan. Repeat, pressing down on apple slices and bread cubes if overflowing. (Bread and apples will cook down.) Sprinkle top bread layer with the remaining 2 tablespoons brown sugar. Dot with remaining 2 tablespoons butter.

Place trivet in the Instant Pot®. Add the water to pot. Place casserole dish on trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 12 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

While dessert is cooking, prepare Caramel Sauce: In a small saucepan melt butter over medium heat. Stir in sugars and cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla.

Spoon Apple Brown Betty into serving bowls. Drizzle with warm Caramel Sauce and sprinkle lightly with coarse sea salt. Serve with vanilla ice cream if desired.