This month we are featuring Great Britain at the site of My Kitchen My World. There were SO many dishes I wanted to make, after all, my parents are English and I was raised on some wonderful, traditional English meals.
After much hemming and hawing, I decided to make use of the apple bounty, abundant this time of year in upstate New York. The recipe is very easy and also known as Brown Betty. Fattening, yes. Difficult, no. Serves 6 – 8
- 1 cup dark brown sugar
- cinnamon – you will be sprinkling this on as you work the recipe assembly. Have a fresh jar of ground cinnamon handy so you can sprinkle as you go.
- 12 slices of whole wheat bread: Remove crusts
- 4 large apples, peeled and cored then cut into thin slices
- 1/4 to 1/3 cup dark corn syrup.
Preheat the oven to 350 F.
Spray about a 9” cake or pie pan with non stick spray.
Sprinkle the bottom of the pan with about 2 TBS brown sugar and sprinkle on some cinnamon.
Place 1/2 of the buttered bread slices over brown sugar, cinnamon. You will place them butter side up.
Place a layer of apples on top of bread.
Sprinkle with brown sugar and cinnamon. Layer more apples and sprinkle with more brown sugar and cinnamon.
Top with the remaining bread. Sprinkle the top bread with remaining brown sugar. Pour the syrup over the top and bake for 40 minutes.
Even though the light wheat bread might have more nutritional value than white, and even thought the apples are a nutrition, fiber filled fruit, don’t be fooled. This dessert is just plain good. It’s sweet and a truly delicious dessert.
When all is said and done, it’s not that healthy but it’s rewarding and sometimes that’s all that matters after a tough work week.
It’s apple picking time! Will you be picking your own apples this Fall?
What will you be making with all the season bounty?