Penny Doyle

Crisp Apple Brown Betty

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The original Brown Betty recipe, using breadcrumbs, originated in late 19th-century America, and was probably a frugal way of using up stale bread and windfall apples. The winning combination of apples, sugar and spices rarely fails, and this quinoa-rich recipe is no exception. Here quinoa flakes replace the breadcrumbs.

Ingredients

  • 75 g/3 oz/6 tbsp butter, softened, plus extra for greasing
  • 115 g/4 oz/1 cup quinoa flakes
  • 50 g/2 oz/½ cup quinoa flour
  • 75 g/3 oz/6 tbsp soft light brown sugar
  • 5 ml/1 tsp each of ground cinnamon, ground ginger and ground nutmeg
  • 2.5 ml/½ tsp ground cloves
  • 4 medium cooking apples, cored, peeled and thinly sliced
  • crème fraîche or vanilla ice cream, to serve

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a deep, heatproof dish, approximately 18 cm/7 in in diameter.
  2. In a large bowl rub the softened butter into a mixture of quinoa flakes and flour until the mixture resembles fine breadcrumbs. Stir in the sugar, cinnamon, nutmeg and ground cloves with a fork.
  3. Place one third of the prepared apples in an even layer in the base of the prepared dish.
  4. Sprinkle over a third of dry mixture and repeat the layers twice more, finishing with a layer of the dry mixture.
  5. Cook in the oven for 20-30 minutes, until the apple is soft and the flake mixture is golden, reducing the temperature slightly if necessary to prevent it becoming too brown. Serve warm, with crème fraîche or ice cream.

Variation

Replace the apples with seasonal pears and dark (bittersweet) chocolate chips, if you prefer, layered with the spiced quinoa mixture.

Nutritional Information: Gluten free Energy 470kcal/1969kJ; Protein 6g; Carbohydrate 60g, of which sugars 33g; Fat 24g, of which saturates 13g; Cholesterol 26mg; Calcium 78mg; Fibre 6g; Sodium 87mg.

© 2013 All rights reserved. Published by Anness.

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