Apple Brown Betty With Sorghum Zabaglione Recipe

Name: Apple Brown Betty With Sorghum Zabaglione
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; Juice of 1 lemon; 1/2 vanilla bean, seeds and pod; 1/2 loaf bread, crust removed (any type of white bread is fine); 6 tablespoons (3/4 stick) unsalted butter; 2 tablespoons packed light brown sugar; 3 cups

Servings: persons

1
Preheat the oven to 350u00b0F. Lightly butter an 8 by 8-inch baking dish.
2
In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes.
3
Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside.
4
While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown.
5
In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine.
6
Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter.
7
Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish.
8
Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes.
9
Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.

396

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and more.

Yes, Apple Brown Betty With Sorghum Zabaglione falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple Brown Betty With Sorghum Zabaglione

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions