Mincemeat Brown Betty

Preparation info

  • Difficulty


  • Makes

    4 to 5


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A change from mincemeat pie—easier to make and really good-tasting


  • 2 c. coarse dry bread crumbs
  • 4 apples, sliced in eighths
  • 1 c. prepared mincemeat
  • ½ c. sugar
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • 3 tblsp. lemon juice (1 lemon)
  • ¼ c. water
  • 2 tblsp. butter or regular margarine


  • Put ⅓ of crumbs into bottom of buttered 1½- to 2-qt. casserole; cover with half of apples and half of mincemeat.
  • Mix together sugar, cinnamon and salt; sprinkle half over mincemeat.
  • Add layer of crumbs; then one of apples and mincemeat; sprinkle with remaining sugar mixture.
  • Top with remaining crumbs; pour lemon juice and water over all; dot with butter.
  • Cover; bake in moderate oven (350°) 20 minutes; uncover; bake 15 minutes longer. Serve hot or cold with plain or whipped cream.