Apple Brown Betty with Sorghum Zabaglione
I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls. Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples aren’t going to peel themselves. Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.
I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls. Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples aren’t going to peel themselves. Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- juice of 1 lemon
- 2 tablespoons packed light brown sugar
- 6 tablespoons (3/4 stick) unsalted butter
- 6 to 8 apples (gala or granny smith), peeled, cored, and cut into 1/4-inch slices
- 1/2 vanilla bean, seeds and pod
- 1/2 loaf bread, crust removed (any type of white bread is fine)
- 3 cups sorghum zabaglione
- Carbohydrate 68 g(23%)
- Cholesterol 31 mg(10%)
- Fat 13 g(20%)
- Fiber 7 g(29%)
- Protein 4 g(9%)
- Saturated Fat 8 g(38%)
- Sodium 168 mg(7%)
- Calories 386
Step-by-step
- Preheat the oven to 350°F. Lightly butter an 8 by 8-inch baking dish.
- In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes.
- Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside.
- While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown.
- In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine.
- Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter.
- Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish.
- Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes.
- Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.
My Cozy Kitchen: Apple Brown Betty with a Twist
The aroma of warm apples and buttery crumbs fills my kitchen, a comforting scene that always reminds me of home. Today, I'm sharing a recipe that's both simple and elegant: Apple Brown Betty with a sophisticated sorghum zabaglione. This dessert is a delightful blend of classic comfort and unexpected flair, perfect for a cozy evening or a special occasion.
I've always loved apples. The crisp bite, the sweet juice, the versatility in the kitchen – they're truly a gift of nature. For me, making this Apple Brown Betty isn't just about baking; it's about creating a moment of peace and connection. It’s a recipe I often share with my daughters, a chance to teach them the joy of cooking and the satisfaction of creating something delicious together. The simple act of peeling and slicing apples side-by-side becomes a shared experience, a quiet moment amidst the bustle of everyday life. And the best part? The kitchen becomes filled with the intoxicating scent of cinnamon and warm apples, a prelude to the deliciousness to come.
The zabaglione, a luxurious Italian custard, adds a layer of sophistication. The subtle sweetness of sorghum complements the tartness of the apples beautifully. Unlike traditional zabagliones that are served warm, I prefer mine chilled, giving it a refreshing coolness that perfectly balances the warmth of the betty. It's a delightful contrast, a dance of textures and temperatures that elevates this classic dessert to new heights.
This recipe is a testament to the beauty of simplicity. It doesn't require any fancy techniques or hard-to-find ingredients. It’s about using fresh, quality ingredients and letting their natural flavors shine. It’s about savoring the process, from the gentle simmering of the brown butter to the satisfying crunch of the toasted bread crumbs. It's a recipe that allows you to be present, to connect with the food, and to create something truly special.
Beyond the deliciousness, this recipe holds a special place in my heart. It's a reminder that the greatest treasures often lie in the simplest moments – the laughter shared while peeling apples, the warmth of family gathered around a table, the joy of creating something beautiful together. So, gather your loved ones, roll up your sleeves, and embark on this culinary adventure. You’ll be rewarded with a dessert that is as comforting as it is delicious – a taste of home, made with love.
Ingredients:
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- juice of 1 lemon
- 2 tablespoons packed light brown sugar
- 6 tablespoons (3/4 stick) unsalted butter
- 6 to 8 apples (gala or granny smith), peeled, cored, and cut into 1/4-inch slices
- 1/2 vanilla bean, seeds and pod
- 1/2 loaf bread, crust removed (any type of white bread is fine)
- 3 cups sorghum zabaglione
Instructions: (Detailed instructions are provided separately).
Enjoy this recipe, and happy baking!
