Apple Brown Betty with Ice Cream
Tyler Florence: A betty is a classic American dessert made up of a baked pudding layered with spiced fruit and sweetened crumbs. I make this dessert with pears when they are in season and in the summer, I add fresh berries. Add currants or golden raisins to mix it up. Serves 4.
- Unsalted butter, for the ramekins
- Granulated sugar, for the ramekins
- 4 Granny Smith apples, peeled,
- cored, and cut into thin wedges
- Juice of 1 lemon
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of grated nutmeg
- 2 tablespoons Calvados
- 4 slices brioche loaf, cut into
- small cubes
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 pint vanilla-bean ice cream
Preheat the oven to 375°F.
Grease four 6-ounce ramekins with butter and sprinkle with granulated sugar. In a large mixing bowl, combine the apple wedges, lemon juice, brown sugar, cinnamon, nutmeg, and Calvados and toss to combine.
Place the bread cubes in a separate mixing bowl and pour the melted butter over them. Toss to coat the bread with the butter. Place some of the bread cubes in the bottom of each ramekin followed by some of the apple mixture. Repeat to make a second layer, pressing down gently on the fillings to compact slightly. Pour any remaining liquid from the apple bowl over the ramekins. Arrange the ramekins on a rimmed baking sheet and bake until golden and crusty, 40 to 45 minutes. Serve warm or at room temperature topped with a scoop of ice cream.