This is such an old and almost forgotten recipe (like the ingredients, in my case), but I’m delighted to feature it as a comfort-food, cold-day offering..
Today being the day before the ‘Big Shop’, I was clearing out the fridge.
During that happy half hour I discovered 4 chilled Braeburn apples, an unopened carton of deluxe custard (Out-of-date tomorrow) and the remainder of the packet of breadcrumbs that I’d used for my cauliflower cheese during the week.
I was looking at them blankly when suddenly I remembered reading a recipe years ago in my Mum’s favourite cookery book – ‘Full and Plenty’ by Maura Laverty – It’s so old it’s held together with sticky tape, and I’ve loved it since I was a kid – there are wee short stories at the beginning of each chapter – a bit like this website in fact
It’s inscribed on the front page from my much-loved God-Mother to her sister, My Mum : ‘Birthday Greetings, June 1960, Rita’ Is it any wonder that I love it?
I’ve adapted the recipe (grams, and all that), but all the ingredients and method are original – see what you think..
- 2 pint pie dish
- 500g of eating apples, peeled, cored and thinly sliced.
- 50g golden caster sugar
40g melted butter
- 120g of fresh breadcrumbs
- 1-2 level teaspoons of ground cinnamon ( or ground cloves – whichever you prefer)
- a good grating of fresh nutmeg (optional)
- finely grated zest of 2 oranges
- Juice of the two oranges, made up with water to give 125ml
- Mix the sugar, orange zest and spices into the breadcrumbs
- Put half of the sliced apples into your dish.
- Sprinkle over about 1/3rd of the breadcrumbs and 1 tablespoonful of the melted butter
- top with the rest of the apples, the rest of the breadcrumbs, the last of the melted butter
- Evenly pour over the orange juice/ water mix
- Cover with foil, and put in the oven at 170 degrees for 40 minutes or until the apples are tender, then remove the foil and give it another 10 minutes until the crust is a golden brown.
- Serve with custard or fresh cream
- Stand, eating a bowl of your Apple Betty, and admire your nice empty fridge, awaiting next week’s goodies…
- I used eating apples – you’ll need more sugar if you’re using Bramleys
- I’m pretty sure you could use almost any fruit for this – plums, rhubarb..
- The zest and juice of two oranges give a lovely strong orange flavour, reduce the zest if you’d it like less strong.