Apple Fig Brown Betty Recipes

APPLE BROWN BETTY

Steps:

• Heat oven to 350°F. Lightly spray 2-quart casserole with cooking spray.
• In medium bowl, stir together bread crumbs and melted butter. In small bowl, mix brown sugar and cinnamon.
• Place half of the apple slices in casserole; sprinkle with half of the brown sugar mixture and half of the bread crumb mixture. Repeat layers. Pour cider over top.
• Bake 45 to 55 minutes or until apples are tender and topping is browned. Serve warm.

APPLE-FIG BROWN BETTY

Steps:

• Heat oven to 350°F. Grease bottom and sides of 12x8-inch (2-quart) glass baking dish with butter or cooking spray.
• In medium bowl, stir together bread crumbs, granulated sugar and butter. Spread 1/3 of crumb mixture in bottom of baking dish.
• In medium bowl, stir together brown sugar and apple pie spice. Add apples and figs; stir to coat with sugar mixture. Spoon over crumb mixture in dish. Pour apple cider evenly over apple mixture. Top with remaining 2/3 of crumb mixture.
• Bake 50 to 60 minutes or until apples are tender and topping is golden brown. Serve warm.

AMPLE BROWN BETTY

Steps:

• Toss bread cubes with butter; divide half of the cubes among four greased 13-in. x 9-in. baking pans. Arrange apples over bread, using 10 cups per pan. Mix 2 cups of brown sugar, sugar, nutmeg and cinnamon; divide into fourths and sprinkle over the apples. Mix water and lemon juice; pour a fourth into each pan. Top with remaining bread cubes. Sprinkle remaining brown sugar equally over pans. Cover and bake at 375° for 30 minutes. Uncover and bake 25-30 minutes longer.

PEAR BETTYS

Steps:

• Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Bake, stirring halfway through, until golden brown, 10 to 15 minutes. Let cool completely. Transfer to a resealable plastic bag; seal bag. Coarsely crush with a rolling pin so that the largest pieces are the size of peas.
• Melt butter in a medium skillet over medium heat. Remove from heat. Stir in breadcrumbs, sugar, spices, salt, 1/4 cup plus 2 tablespoons cider, and the lemon juice. Let stand 10 minutes.
• Peel pears; cut into 1/2-inch chunks. Place a heaping 1/2 cup pears in each of 6 small (5-inch) pie plates or ramekins. Top each with 1/4 cup breadcrumb mixture; drizzle each with 1 tablespoon cider. Top with remaining pears, then with remaining breadcrumb mixture.
• Transfer to a rimmed baking sheet lined with parchment paper; cover with foil. Bake 30 minutes. Uncover; bake until topping is browned and juices are bubbling, about 15 minutes. Let cool on sheet on a wire rack 15 minutes before serving.

APPLE-FIG CRISP

Steps:

• Whisk 3/4 cup flour, 2/3 cup sugar and 1/2 teaspoon pumpkin pie spice in medium bowl to blend. Rub in butter with fingertips until mixture forms moist clumps. Mix in pecans. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Butter 8 x 8 x 2-inch glass baking dish. Combine figs and applejack in large bowl. Let stand 30 minutes, stirring occasionally.
• Mix apples, 1 tablespoon flour, 2 tablespoons sugar and 1 teaspoon pumpkin pie spice into figs. Transfer mixture to prepared baking dish. Sprinkle with topping. Bake 40 minutes. Cover loosely with foil. Continue to bake until apples are very tender, about 20 minutes longer. Uncover; let cool at least 30 minutes.
• Spoon crisp into large shallow bowls. Serve with cream, if desired.