Apple Brown Betty With Rum Whipped Cream

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
3/4 cup	148g / 5.2oz	Sugar
8 tablespoons	120ml	Unsalted butter - chilled, cut into 1/ (1 stick)
4		Firm-textured bread - crusts removed
1 cup	160g / 5.6oz	Raisins
3		Granny smith apples; peeled - cored, and cut into
		(about 1-1/2 pounds)
		Rum Whipped Cream
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Dark rum

Recipe Instructions

Preheat the oven to 350F.

To make the apple brown betty:

Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces.

Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4 cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture.

Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes.

To make the rum whipped cream:

In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum. Serve the betty warm, with the rum whipped cream.

Source:
Jill Gonzalez, Austin

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