Brown Betty

[Guest guest]

Brown Betty

 

All recipes this week are adapted from " The Joy of Cooking " 1975

edition by Irma S. Rombauer and Marion Rombauer Becker, The

Bobbs-Merrill Company, available in the Cookbook Store at

http://www.worldwiderecipes.com/cookbooks.htm

 

Crumb mixture:

Mix together

 

1 cup (250 ml) Graham-like cracker or dry GF bread crumbs

4 Tbs (60 ml) coconut butter or vegan margarine, melted

 

Sugar mixture:

Mix together

 

3/4 cup (180 ml) packed brown sugar

1 tsp (5 ml) grated lemon rind

1 tsp (5 ml) cinnamon

1/2 tsp (2 ml) salt

1/4 tsp (1 ml) ground cloves

1/4 tsp (1 ml) ground nutmeg

 

Lemon juice mixture:

Mix together

 

1/4 cup (60 ml) lemon juice mixed with

1/4 cup (60 ml) water

 

Fruit:

 

2 1/2 cups (625 ml) peeled and diced apples or peaches,

or pitted cherries, or blueberries, raspberries, or cranberries

 

Line to bottom of a greased 8-inch (20 cm) square baking dish with one

third of the crumb mixture. Place half the fruit in the dish and

cover with half the remaining crumb mixture and half the sugar

mixture. Sprinkle with half the lemon juice mixture. Add the

remaining fruit and the remaining crumb, sugar, and lemon juice

mixtures. Cover and bake in a preheated 350F (180C) oven for 30

minutes. Remove the cover, increase the temperature to 400F (200C)

and bake an additional 15 minutes, until the top is browned. Serve

hot or at room temperature. Serves 4 to 6.

 

Bon appetit from the Chef and staff at World Wide Recipes