Apple Brown Betty Apple Brown Betty
by Kathleen Stewart The betty seems to bake taller when made with croissants, but most people are more likely to have day-old bread on hand than day-old croissants.


4 cups 3/4-inch pieces day-old bread, such as French or Italian, or day-old croissants
1-3/4 lb. McIntosh or Granny Smith apples (about 4 medium), peeled, cored, quartered, and cut in 3/4-inch dice (to yield about 4 cups)
1 cup smooth apple sauce
1/2 cup orange juice
1/2 cup plus 2 tsp. sugar
2-1/2 tsp. ground cinnamon
1/3 cup raisins
6 oz. (12 Tbs.) unsalted butter, melted


Heat the oven to 350°F. Butter and flour an 8-inch square or round cake pan.
Line the bottom of the pan with kitchen parchment or waxed paper.
In a large bowl, mix well with your hands the bread, apples, apple purée, orange juice, 1/2 cup of the sugar, 2 tsp. of the cinnamon, the raisins, and all but about 2 Tbs. of the melted butter. Press the mixture into the pan. Brush the top with the reserved melted butter and sprinkle with the remaining 1/2 tsp. cinnamon and 2 tsp. sugar. Bake until the top is golden and the sides are bubbling, about 1 hour and 5 min. Cool in the pan at least 1 hour. Loosen the sides with a knife. Turn it out onto a flat plate or cutting board and then flip it back onto a serving dish so that the golden top is upright. If it doesn't come out, heat the bottom of the pan (only if it's metal) on the stove until you hear sizzling, about 30 seconds, and then try again. Serve warm.

The nutrition information on this dessert is similar to a deep dish apple pie. Minimum of 2.5 hours prep, so best to make day before you plan to servie it. Yields on 8-inch cake.
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