Martha Monday-Apple Brown Betty

This week was my choice for Martha Monday. I normally will make apple crisp when it comes to making apple dessert. My hubby on the other hand has always talked about making Apple Brown Betty, his grandmother always made this. I had not ever heard of one, until he talked about it, much less ever made or eaten one. So for my choice, I thought I would go with Martha and try it out. Honestly, I was disappointed in it. For my apple crisp, I would top it with butter, flour, sugar, maybe some oats in there. The topping and filling for this brown betty was toasted bread crumbs, although, I think I could get past that, I think that the flavor was kind of bland. Not real sweet and I really couldn't taste the spices. I am thinking that I am going to have to pay the GM a visit to see how she made her brown betty and compare.


Apple Brown Betty:
By: Martha

4 to 5 slices white sandwich bread (about 4 ounces total), torn into large pieces
4 tablespoons (1/2 stick) unsalted butter, melted
2 1/2 pounds Gala apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)

Directions
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.