Using her mother, Ethel Smith Davis’ recipe, presented by Kathryn Davis Watkins.
- 1 ½ cups bread crumbs (I made biscuit bread the night before)
- ¼ cup melted butter/margarine
- 3 cups peeled and sliced apples
- ½ cup light brown sugar
- 1 ½ tsp. cinnamon
- ½ tsp. allspice
- ¼ tsp. nutmeg
- 1 tsp. lemon peel
- 2 tsps. vanilla extract
- 1 cup raisins
- 2 tbsps. lemon juice
- 6 tbsps. apple juice concentrate, thawed
- 8” square glass baking dish
Preheat oven to 350 degrees.
Combine raisins, lemon juice and apple concentrate and set aside.
Combine bread crumbs with butter and mix well. Spread ½ mixture in bottom of dish.
In separate bowl, combine sugar, spices, lemon peel and vanilla. Mix until crumbly.
Layer ½ apples on top of bread crumb crust. Sprinkle with sugar mixture. Then sprinkle with ½ of raisin mixture.
Add second layer; apples, bread crumb mixture, sugar mixture and raisin mixture.
Cover and bake at 350 degrees for 35 minutes.
Uncover and bake at 400 degrees for another 20 minutes until lightly browned
Vanilla Custard Sauce
- 1 ½ cups nonfat milk
- 1 tbsp. cornstarch
- 2 egg whites, beaten
- 1 egg
- 4 tbsps. sugar
- 1 tsp. vanilla extract
Combine milk and cornstarch in a saucepan over low heat and stir until cornstarch is dissolved.
Add remaining ingredients- except vanilla. Stir constantly over medium-low heat until thick, about 5 minutes.
Remove from heat and add vanilla, mixing well.
Cover with plastic wrap to prevent skin from forming.
Let cool completely and then drizzle over Apple Brown Betty. Refrigerate leftovers in a sealed bowl.
Note: This custard is great drizzled over fresh cut apples- or any fruit- when just freshly made!