Apple Betty With Almond Cream Recipes

APPLE BETTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
• Mound sliced apples in the pie plate. Sprinkle with orange juice.
• In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.
• Bake in preheated oven for 45 minutes. Serve warm.

APPLE-ALMOND GALETTE

Steps:

• In medium bowl, stir together flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together. Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll up one side of dough onto rolling pin, and carefully place dough on cookie sheet.
• In small food processor or blender; place almonds. Cover; process until finely chopped. Reserve 2 tablespoons almonds for topping. Spread remaining almonds onto center of dough to within 2 inches of edge. In medium bowl, mix apples, 1/2 cup sugar and 1/4 teaspoon salt; stir until coated. Spread apple slices on top of almonds. Sprinkle remaining 2 tablespoons almonds on top of apples.
• Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg. Bake 30 to 35 minutes or until crust is golden brown and apples are fork tender. Cool 10 minutes. Cut into wedges. Serve warm.

APPLE BETTY WITH ALMOND CREAM

Steps:

• Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender., In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture.

APPLE BETTY WITH ALMOND CRISP

Steps:

• Preheat the oven to 350 F or 180 degrees C.
• Set aside 50g of the butter and use some of this to smear the base and sides of a dish, about 25 cm x 18 cm and at least 5 cm deep.
• Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
• When the apples are all peeled, tip them into a strainer and shake dry.
• Scoop half the apples into the dish and spread them flat.
• Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
• Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
• Make a second layer of apple, this time pressing down evenly.
• Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
• Top with the last of the breadcrumbs and butter.
• Place a sheet of foil over the top and cook for 35 minutes.
• Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
• Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
• Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
• Serve straight from the dish with thick cream or ice cream and sugar.
• It is also good cold.

APPLE BETTY WITH ALMOND CREAM

Steps:

• Place apples in an ungreased 4- or 5- quart slow cooker.
• In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamon and salt; spoon over apples.
• Cover and cook on low for 3-4 hours or until apples are tender.
• In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. - Serve with apple mixture.

ALMOND BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast slices of bread and cut into cubes. Place in a large bowl. Add brown sugar, graham crackers, almonds, cinnamon, nutmeg, and salt; mix to combine.
• Heat butter in a small saucepan over low heat until melted, about 3 minutes. Stir in almond extract.
• Spread half the apples and pear in the bottom of a 9-inch baking dish. Top with 1/2 of the bread mixture. Drizzle 1/2 of the butter mixture on top. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until apples are soft and bread topping is crunchy, about 1 hour.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.
• Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
• Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.

APPLE-BRANDY BETTY

Steps:

• Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
• Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.