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Categories:
Bread sugar nutmeg cinnamon lemon zest orange zest salt apples apple cider lemon juice orange juice cold unsalted butter vanilla ice cream
Viewed: 69 - Published at: 7 years agoIngredients
- 6 cups cubed brioche or challah bread
- 1 1/2 cups sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- Pinch of salt
- 4 pounds Granny Smith apples, peeled, cored and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 3 tablespoons cold unsalted butter
- Vanilla ice cream or whipped cream, for serving
Method
- Preheat the oven to 350.
- Spread the brioche on a baking sheet and toast until dry, about 8 minutes.
- Let cool, then pulse the bread into coarse crumbs in a food processor.
- Spread one-third of the crumbs in a buttered 9-by-13-inch baking dish in an even layer.
- In a small bowl, combine the sugar with the nutmeg, cinnamon, lemon zest, orange zest and salt.
- Spread half of the apples over the crumbs in the baking dish and top with half of the sugar mixture.
- In another bowl, mix the cider with the lemon and orange juices; drizzle over the apples.
- Cover with another third of the crumbs and the remaining apples and sugar mixture.
- Cover with the remaining crumbs.
- Using a sharp knife, shave the butter as thinly as possible; dot it all over the top.
- Bake the apple Betty in the center of the oven for about 1 hour, until the apples are tender and the juices are bubbling; cover the baking dish during the last 15 minutes to prevent the crumbs from getting too dark.
- Let cool for 30 minutes, then serve with vanilla ice cream or whipped cream.
