Apple Brown Betty
The Brown Betty dates back to early American times as a way to use stale bread. A food processor makes quick work of even fresh bread crumbs.
6 slices Nature’s Own Honey Wheat Bread
1 stick butter, cut in slices (1/2 cup)
3 large apples, peeled, sliced (about 5 cups)
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 tablespoons lemon juice
Heat oven to 375°F. Spray 8- or 9-inch square (2-quart) baking dish with cooking spray
Tear bread into quarters; place in food processor and process 20 seconds to make fine crumbs.
Melt butter in large nonstick skillet; add crumbs and stir until coated.
Cook over medium heat 5 minutes or until lightly toasted, stirring frequently.
Spread 3/4 cup of the crumbs in baking dish.
In large bowl, mix apples, brown sugar, cinnamon, lemon peel and lemon juice; spoon over crumbs in dish.
Top with remaining crumbs; cover dish with foil.
Bake 45 minutes; uncover and bake 10 to 20 minutes or until crumbs are deep golden brown and apples are tender.
Serve warm with cream or ice cream.