Happy Saturday all! I know it’s been awhile since I have posted a Craving Ellie in My Belly (CEiMB) Recipe, but, I couldn’t resist joining in on this delicious fall
breakfast dessert. Jessica of Learning to Love Vegetables is this week’s host and she picked an Apple Brown Betty.
I have to admit I have never actually made an Apple Brown Betty and often pass on breakfasts (think stratas) and desserts that include bread because they always turn out soggy.
This recipe did appeal to me because it means Apple Season, more specifically APPLE HILL SEASON and I think of it more like an APPLE CRISP!
OHHHH and It also means, I get to use my super cool APPLE, PEELER, CORER.
I am sure it has a “real” fancy name, but, apple thing and apple, peeler, corer work in our house 😉
It takes minutes, literally, less than 5 to run all 5 apples through ~ they get, peeled, cored and sliced all at once.
I <3 “fancy” Apple Rings!
Turning them into thin slices is as easy and slicing your peeled, cored, sliced apple in half.
Tadah ~ Apple Slices! So much easier than peeling an apple and slicing it 😀
For Ellie’s Apple Brown Betty, you start out by peeling, coring and slicing 5 apples.
Adding 1 cup of Fresh Apple Cider.
If you have the choice, ALWAYS buy the fresh Apple Cider in the fridge section ~ it honestly tastes just like biting into an apple and will make the difference in your recipe.
Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1 teaspoon cinnamon in a large saucepan over medium-high heat.
Only cook it until slightly softened, yet crisp ~ you don’t want mushy apples. I cooked mine for about 5 minutes then melted in 1 Tablespoon butter.
Pour your cinnamon apples into a prepared baking dish ~ I used an 11 x 7 baking dish.
Next whip up your homemade bread crumbs by taking 3 slices of bread.
Process for about 15 seconds in your food processor until they are “crumby” 😀
Add 3 Tablespoons chopped walnuts, 2 Tablespoons Brown Sugar, 1/2 teaspoon cinnamon and 1 Tbsp melted butter. Toss until combined.
Pour over your apple mixture and bake at 350 for 30 minutes until the top is crispy and golden.
This recipe makes 6 nice sized servings, 4 points each.
I whipped this recipe up on Friday morning to take into work for my co-workers birthday breakfast. Everyone LOVED it and I have to say I was completely surprised at how crispy, buttery and crunchy the topping was. I’d definitely make it again.
Coming up tomorrow ~ My DARK CHOCOLATE ALMOND BUTTER CUPS that turned out AMAZING!