I know, I know – this dessert isn’t a Greek recipe but there is a Greek connection. This recipe comes from an old friend, Byron Ayanoglu. Byron was a client of mine back in my banking days in the 90’s and although Byron is through n’ through a Montrealer, he lived in Toronto at that time.
Byron has written many a cookbook and this recipe can be found in “Byron’s New Home Cooking”. You can have a peek at some of other books by Byron here. I also own “New Greek Cuisine”, which I highly recommend. Byron currently divides his time between Crete and Montreal and surely entertaining family and friends.
Some of you might have also seen Byron when he guided Anthony Bourdain through Crete when No Reservations visited Greece. I don’t think Byron or Anthony had Apple Betty in Greece but this dessert is good autumn fare for sure.
Apple Betty is a quick baked dessert that can be prepared in the time it takes to pre-heat the oven. This dessert usually contains apples and topped with a sweetened crumb. This wiki-page has more info on a “Betty” and the difference between cobblers, crisps and crumbles.
File this dessert in the quick, easy and for surprise guests folder. Again, the prep-time needed here equals the time it takes for your oven to pre-heat. You have peeled & cored apples cut into slices, brown sugar, walnuts and dried currants or cranberries. The topping won me over with the use of graham cracker crumbs (the kind used for cheesecakes) and melted butter. I served this dessert with a dollop of slightly sweetened whipped cream or you can serve up some good French vanilla ice cream.
recipe adapted from Byron Ayanoglu
3 apples ( I used Royal Gala)
juice of 1/2 lemon
1 Tbsp. of corn starch
1 tsp. of ground cinnamon
3 Tbsp. of brown sugar
3 Tbsp. of brown sugar
1/4 cup chopped walnuts
1 heaping Tbsp. of dried currants or cranberries
1 Tbsp. of room temperature unsalted butter to grease the baking vessel
1 cup (250ml) of graham crackers
1/3 cup unsalted melted butter
2 Tbsp. of brown sugar
- Squeeze the juice of 1/2 lemon and transfer to a bowl. Peel and core your apples and cut into 1/2 inch slices. Toss the apples in the lemon juice as you go (so they don’t brown). Sprinkle the cinnamon, corn starch and brown sugar over the apples and gently toss with your hands (don’t break up the apples) until the apples are well-coated. Set aside.
- In another bowl, prepare the topping by adding the graham cracker crumbs and brown sugar. Add the melted butter and mix with a fork until you’ve attained a mealy, paste-like texture.
- Empty the apples into your greased baking vessel and add the topping mixture. Spread the topping evenly and gently press down into the apples.
- Place in your pre-heated oven for 40-45 minutes or until the top is golden and the apples are fork-tender. Divide and serve immediately with a topping of whipped cream* or French Vanilla ice cream.
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