Brown bettie recipe

Rachel Walker

There’s little better to accompany a cup of tea than a toasted, buttery bun. If you find yourself with any leftover hot cross buns, then they make an excellent ingredient in their own right. “Brown Betty” is a classic American dessert—a little like a crumble but with the crumb topping stirred throughout the pudding—and is taken to the next level with Easter buns

Ingredients (serves 4-6)

• 4 cooking apples
• 75g light brown sugar
• 1tsp ground cinnamon
• 2tbsp lemon juice
• 120g unsalted butter, melted
• Double cream, to serve


Method

1. Preheat the oven to 180°C. Peel and core the apples. Cut them into chunks and stir through the sugar, cinnamon and lemon juice.

2. Tip everything into a big, deep ovenproof bowl—which should have plenty of room spare. Cover with foil and cook for 25 minutes until the apple is starts to soften.

3. Tear the hot cross buns into bite-sized pieces. Pop these big “crumbs” in a roasting tin and toast in the oven for 5-6 minutes until they turn golden. Toss them in the melted butter and then stir through the softened apple. Return to the oven (uncovered) for 15 minutes until the chunks on the surface are crisp. Serve hot, with cold double cream.


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