Market Basket :: Apple Brown Betty
Market Basket highlights recipe and meal preparation options derived from typical market baskets of everyday bodega patrons (and owners).
Now that we know how to pick good apples (see: Produce Confidential), it’s time to make a simple and sweet dessert to polish off a great meal. This is my grandma Hazel’s recipe from Columbia, SC. Everything in this recipe can be found in your local corner store. And if it can’t, boycott that spot immediately!
Bodega Official Apple Brown Betty Recipe
- Stick of Butter
- Half a loaf of Bread (preferably wheat, but no one will kill you if you rock Wonder bread)
- ½ cup of Brown Sugar
- 3 Apples per 8 Servings
- Raisins, as little or as many as you want
- 3-4 Tbsps of Water.
- That’s it.
**You can add nutmeg or cinnamon if that’s your deal, but it’s not necessary.**
Prep, Cooking, and Serving Instructions
- Depending on how OCD you are, either dice the bread slices up into tiny squares or just pull chunks of bread off to collect crumbs.
- Slice the apples up. If you like apple skins, don’t peel the apple before hand, otherwise peel that jawn. Slice them thin so you get more coverage.
- Get a baking dish or even a small pot. Coat it with butter. Be liberal with the coat; it’s dessert.
- Take some of the brown sugar and sprinkle it on the dish.
- Then put about a third of the apples and raisins on top of the sugar…
- … then a third of the bread chunks…
- Repeat steps 4-6 a couple more times until you get to the top of the dish.
- Finally, get the butt-ends of the bread and tear off enough chunks to cover the top.
- Then throw some more butter on top of the bread chunk layer.
- Drizzle the water on top.
- Take the dish or pot, cover it in aluminum foil and bake at 375 for 45 minutes. Take the foil off the last five if you like your crust crispy.
- Pull it out.
- Scoop it up. Eat it a la mode if you have lactose tolerance. Works as a cold dessert too.