READER REVIEWIf I had to define the Betty of Apple Brown Betty, she’d be a smart and thrifty Southern gal with a knack for creating simple, soul-comforting desserts. In this sweet dish, spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes for a twist on the traditional oven-baked classic.
—HEATHER DEMERITTE SCOTTSDALE, AZ
PREP: 15 MIN. • COOK: 2 HOURS • MAKES: 6 SERVINGS
5 medium tart apples, cubed
2 tablespoons lemon juice
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons butter, melted
6 cups cubed day-old cinnamon-raisin bread (about 10 slices)
Sweetened whipped cream, optional
1. In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to the apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat.
2. Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low for 2-3 hours or until the apples are tender. Stir before serving. If desired, top with whipped cream.
READER REVIEW
“This smells wonderful as it bakes, especially when you lift the lid off the slow cooker.”
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