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Makes about 2 dozen Brown Bettys
30 minutes preparation time
30 minutes baking time
From Gourmet via Smitten Kitchen
for the Brown Bettys:
1 cup melted butter
8 slices white sandwich bread
2 tart apples, such as Granny Smiths
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground cardamom
1 teaspoon lemon zest
2 teaspoons freshly squeezed lemon juice
pinch of salt
1/2 cup dark brown sugar
3/4 cup breadcrumbs, preferably homemade
for garnish:
1 cup heavy cream, whipped
1 teaspoon vanilla
1 tablespoon granulated sugar
Preheat oven to 350 degrees.
Melt the butter in a small sauté pan over medium heat. Once it has melted, turn the heat to low and, stirring occasionally, let it brown. As soon as the butter starts to darken, watch it carefully. Let it go for about another 30 seconds, until it turns a medium-brown color and smells slightly nutty.
Cut the crusts off of the bread slices. (Save the scraps to make bread crumbs). Roll each slice with a rolling pin to flatten it.
Cut the bread into circles large enough to line the muffin tins, including covering the sides. It may take some trial and error to find the right tool for cutting the circles, but there is sure to be something in the kitchen -- a jar lid, the bottom of a salt shaker, a small glass -- that will be the right size. (Again, reserve the bread scraps for bread crumbs).
Brush each side of each circle with brown butter and arrange the circles into the muffin cups. If the circles tear, patch them with pieces of the scraps, but they need not be perfect. Any flaws will be inconspicuous in the final product.
Peel and finely dice the apples. Toss them with any remaining butter, the cinnamon, cardamom, lemon zest, salt, and bread crumbs. Spoon the filling into the shells so that the filling just rises above the side of the shell. Cover the pan with foil. Cook with the foil on for 10 minutes, then remove the foil and finish cooking until the crusts are lightly brown and the apples are tender, about 15 more minutes.
To make the whipped cream, whip the cream in a mixer. Once the cream begins to thicken, add the sugar and vanilla.
When the Brown Bettys are done, turn them onto a cooling rack. They can be served warm or at room temperature. Serve with a dollop of whipped cream.