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SKILLET APPLE BROWN BETTY

Serves 6-8

 If your apples are especially tart, omit the lemon juice.  If, on the other hand, your apples are exceptionally sweet, use the full amount.  A scoop of vanilla ice cream is the perfect accompaniment to this dish.  Leftovers can be refrigerated in an airtight container.  Topped with vanilla yogurt, they make an excellent breakfast.

 Bread Crumbs

·          4 large slices (about 4 ounces) white sandwich bread, each slice torn into quarters

·          2 tablespoons packed light brown sugar

·          4 tablespoons unsalted butter, cut into 4 pieces

Apples

·          3 tablespoons packed light brown sugar

·          ¼ teaspoon ground ginger

·          ¼ teaspoon ground cinnamon

·          Pinch of salt

·          2 tablespoons unsalted butter

·          1 ½ pounds Granny Smith apples (about 3 medium), peeled and cut into ½ inch cubes (about 4 cups)

·          1 ½ pounds Golden Delicious apples (about 3 medium), peeled and cut into ½ inch cubes (about 4 cups)

·          ¾ cup apple cider

·          1-3 teaspoons juice from 1 lemon (depending on how sweet or tart the apples are)

1.             For the bread crumbs:  Pulse bread, sugar, and butter in a food processor until coarsely ground, about six 2-second pulses.  Transfer mixture to a 12-inch skillet; cook over medium heat, stirring constantly, until crumbs are deep golden brown, about 5 minutes.  Transfer to paper towel-lined plate; wipe out skillet.

2.            For the apples:  Combine sugar, spices, and salt in small bowl.  Heat 1 tablespoon butter in now-empty skillet over medium-high heat; when foaming subsides, stir in 4 cups apples and half of sugar mixture.  Distribute apples in an even layer and cook, stirring two or three times, until medium brown, about 5 minutes.  Transfer to medium bowl.  Repeat with remaining butter, apples, and sugar mixture, returning first batch of apples to skillet when second batch is done.  Add apple cider and scrape bottom and sides of skillet with wooden spoon to loosen browned bits; cook until about 1/3 cup liquid remains and apples are tender but not mushy, 2-4 minutes.  Remove skillet from heat, stir in lemon juice, if using, and ½ cup toasted bread crumbs.  Using wooden spoon, lightly flatten apples into even layer in skillet and evenly sprinkle with remaining toasted bread crumbs.  Let cool 5 minutes.  Spoon warm Betty into individual bowls and serve with ice cream, if desired.

 For something a little different, try Skillet Apple Brown Betty with Pecans and Dried Cranberries.  Follow receipt above, adding ½ cup pecans to food processor along with bread, sugar, and butter and processing as instructed, then adding ½ cup dried cranberries to apple mixture with cider.