Apple Brown Bethie

Well, we had plenty to cry about last weekend in Wisconsin.  Those Badgers broke our Buckeye hearts at Camp Randall.  But, our times at the Jackson farm lightened our moods.  Especially the Apple Brown Bethie.  Neither Beth nor I had made any sort of apple crisp/crumble affair before, and we wanted to.  We spent a laid back Friday night lounging around Beth and Greg’s huge new kitchen island, making dinner, listening to 90’s music, and getting pop culture updates from Dan.  Beth perused a few crumble recipes, then we developed our own.  It was so good that the sweet memory of the Apple Brown Bethie almost—almost—erases the pain of the Buckeye loss. 

Recipe:  Apple Brown Bethie

(Tweaked primarily from the Neeley’s recipe for Apple Crisp on http://www.foodnetwork.com/)

Filling:

4-5 apples, peeled, cored, chopped small (we used two Jackson apples and three honey crisp apples)

1/4 cup finely chopped walnuts

3 tablespoons all-purpose flour

1/2 cup dark brown sugar

2 tablespoons maple syrup

1 tablespoon lemon juice

Cooking spray

Topping:

3/4 cup all-purpose flour

1/4 cup dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons chilled butter, cut into pieces

1/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees F.

Mix all filling the ingredients together in a glass baking dish coated with cooking spray. 

For topping, mix the flour, brown sugar, cinnamon and salt in a separate bowl.  Blend the butter and walnuts into the mixture until it forms crumbles.

Bake for 35 to 40 minutes. Cool 10 minutes before serving this great dessert.

(10 servings; 5 points per serving)