Elisabeth Ayrton

Apple Betty

Preparation info

  • For

    6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This differs from Apple Charlotte only in that crumbs are used instead of slices of bread and butter, and spice is generally added. There is no tradition relating to the name Betty as used here.

Ingredients

  • 1½ lb. (¾ k.) peeled, cored and sliced cooking apples
  • 1 oz. (30

Method

Mix the melted butter with the crumbs. Grate the lemon rind and mix with the caster sugar, nutmeg and cinnamon. Cover the bottom of a buttered fireproof dish with a quarter of the crumbs, then with half the apples. Sprinkle with the sugar and spice mixture, then with another quarter of the crumbs. Add the remainder of the apples, then the rest of the sugar and spice mixture. Pour in water and l