This has been a great week for my blog. I've been making and eating some very delicious dishes and I've received a few honors, as well. I mentioned my "Refreshing Blog" award in the previous post. I was also chosen (okay, I suggested myself) by "Rumble in the Kitchen" as last Friday's Field Trip. So, as a sort of closing ceremony to my week as the featured field trip, I bring you what else...an apple brown betty. Sooooooo goooooood.
Roasted Apple Brown Betty
slightly adapted from www.williams-sonoma.com
2 1/2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
3/4 c. granulated sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 c. graham cracker crumbs
4 TBSP (1/2 stick) unsalted butter, melted
1/4 c. dark brown sugar
bourbon-spiked whipped cream, for serving
1. Preheat an oven to 400°F.
2. In a large bowl, toss the apples with the granulated sugar, cinnamon and nutmeg. Mound the apples in a roasting pan just large enough to hold them comfortably.
3. Roast, turning twice, until fork-tender, about 1 hour. Drain the apples, reserving the liquid. Let cool.
4. In a food processor, puree the apples, adding the reserved liquid as needed to make a thick applesauce.
5. Reduce the oven temperature to 375°F.
6. In a bowl, toss the graham cracker crumbs with the melted butter and brown sugar. Sprinkle half of the crumbs over the bottom of an 8-inch round or square baking pan. (I used individual-sized dishes.) Pour the applesauce over the crumbs and sprinkle the remaining crumbs on top. Bake for 20 minutes.
7. To serve, spoon into shallow bowls and top with the spiked whipped cream. Serves 6 to 8.