Apple Brown Betty with Red Hots Sauce
Apple Brown Betty with “Red Hots” Sauce. Neither the fried apple peels nor the Red Hots sauce are necessary to enjoy this.
Calories per serving: 704kcal
Ingredients
For the Betty
- 1 ½ pounds (680.39 g) Apples, about 4 medium
- ¾ cup (165 g) Brown sugar
- ⅛ teaspoon (0.13 teaspoon) Mace
- ½ teaspoon (0.5 teaspoon) nutmeg , freshly grated
- 1 ½ teaspoons (1.5 teaspoons) Cinnamon, ground
- ¼ cup (30.3 g) dried cranberries
- 1 (1) Armenian Raisin Bread
- ¼ teaspoon (0.25 teaspoon) Sea salt
- ½ cup (113.5 g) unsalted butter, melted
- 1 tablespoon (1 tablespoon) unsalted butter, cut up
For the Deep Fried Apple Peels
- 1 tablespoon (1 tablespoon) *Flour
- Vegetable oil
For the Red Hots Sauce
- 1 tablespoon (1 tablespoon) Sugar
- 1 teaspoon (1 teaspoon) Cinnamon
- 1 cup (220 g) light brown sugar
- 1 tablespoon (1 tablespoon) *flour
- 2 tablespoons (2 tablespoons) unsalted butter
- 1 cup (236.59 g) boiling water
- 1 teaspoon (1 teaspoon) Saigon cinnamon
- 2 teaspoons (2 teaspoons) Vanilla extract, DO NOT use imitation Vanilla
- 1 teaspoon (1 teaspoon) Cayenne
- ½ teaspoon (0.5 teaspoon) Rum flavor
Instructions
For the Apple Brown Betty
- Preheat oven to 350 °F (177 °C)
- Peel the apples and reserve the peels. Core and chop up the apples into 1-inch pieces. Put the apples into a large bowl.
- Add the brown sugar, mace, nutmeg, cinnamon, cranberries, salt, and melted butter.
- Put the raisin bread into a food processor and process it into crumbs. Put almost all the crumbs into the bowl. Mix all well.
- Put the mixture into a 2-quart casserole dish. Top with the reserved crumbs. Dot with the remaining butter, which was cut up into small pieces.
- Bake for 1 1/2 hours or until the apples have softened. Remove from the oven.
For the Apple Peels
- Heat oil in a frying pan to 350 °F (177 °C)
- Dredge the peels in the flour.
- Fry the peels in oil until they have browned, then remove them to paper towels. As they cool, they will crisp up.
- Dust the peels with sugar and cinnamon. Place on top of Betty for garnish.
For the Red Hots Sauce
- Mix sugar and flour in a small pot.
- Stir in water. Cook gently stirring constantly, until slightly thickened.
- Add butter and simmer for 6-8 more min. Remove from heat.
- Whisk in cinnamon, rum flavor, cayenne, and vanilla.
- Serve warm. Makes one and a half cups. This is very good with “Red Hot Sauce” and ice cream.
Notes
If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. A good, buttery egg bread would make a good substitute, too.
You could also make this Betty in a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!
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