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Title: Buttery Apple Brown Betty (Mf)
Categories: Cobbler Fruit Nut
Yield: 6 Servings
| 1/4 | c | Finely chopped walnuts |
| 1/4 | c | Flour |
| 3/4 | ts | Ground cinnamon |
| 1 | pn | Salt |
| 4 | tb | Chilled butter |
| 4 | sl | Dried out egg bread; crusts removed -brioche or challah brea |
| 1/3 | c | Melted butter |
| 1 | c | Raisins soaked in rum -port or cognac |
| 4 | Granny smith; peeled and cored -quartered and sliced -or gol | |
| Vanilla ice cream or whipped cream, for garnish |
Mix walnuts, flour, cinnamon and salt together, set aside.
Preheat the oven to 375 degrees. Lightly butter a 9 inch square baking pan.
Cut the chilled butter into the walnut and cinnamon flour, with a pastry blender or fork until it is like coarse crumbs; set aside.
Drizzle melted butter over cubed bread to coat, then toss with apples and raisins
Transfer apples and bread to a baking dish and top with walnut flour topping; bake for 45 minutes or until crisp. Serve hot or warm with ice cream.
Yield: 6 servings
Note that if you are starting out with fresh bread, then dry it out first in an oven
Copyright, 1996, TV FOOD NETWORK, G. P. , All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax. net>.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6633
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