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Friday, 11 January 2008

Best Scottish Apple Betty

Best Scottish Apple Betty.

4 large dessert apples (Cox, Gala, Discovery)
125g fresh brown breadcrumbs
75g butter, melted
200g dark muscovado sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
the juice of 1 large lemon

Peel, core and slice the apples. Mix the breadcrumbs and butter. Combine the sugar and spices. To assemble, place a third of the crumbs in a round ovenproof dish, top with half of the apples then half of sugar. Squeeze over half of the lemon juice then continue layering: a third crumbs, half apples, half sugar, remaining lemon juice then final third crumbs.

Cover with foil and bake at 180C/350F/Gas 4 for about 45 minutes or until apples are just tender, then remove foil, increase heat to 200C/400F/Gas 6 for a further 15 minutes or so, until browned. Eat warm with thick cream or creme fraiche.

Best Scottish Cooking.

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