Scalloped Apples
This is an old-fashioned dessert that seems to have fallen out of favour in recent decades, but it is certainly worth reviving. It’s a close relative to Apple Brown Betty (a likely offshoot in the 1930s), but it’s significantly less sweet and more lemony. You can serve it with some frozen yogurt, or, if you’re not watching your calories, some pouring or whipped cream, or vanilla ice cream.
Ingredients
8 slices whole wheat sandwich bread
1/3 cup (75 mL) butter, melted
1/2 cup (125 mL) packed dark brown sugar
2 tsp (10 mL) finely grated lemon rind
1/4 tsp (1 mL) cinnamon
pinch each ground cloves and nutmeg
7 cups (1.75 L) peeled cored sliced apples
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) dark rum or amber rum
Preparation
Place bread on rack in 400°F/200°C oven and toast, turning once, until dry and crispy. Let cool. Chop bread and place in food processor; pulse until in fine crumbs (you should have about 3 cups/750 mL).
Mix crumbs with butter and 3 tbsp/45 mL of the sugar.
In separate bowl, mix together remaining sugar, lemon rind, cinnamon, cloves and nutmeg.
Mix apples with lemon juice.
Spread bottom of buttered 8-inch/2 L square glass baking dish with one-third of the crumbs. Top with one-half of the apples; sprinkle with half of the sugar mixture. Repeat layers once more and top with remaining crumbs. Sprinkle with rum and 2 tbsp/30 mL water. Cover with foil.
Bake in 350°F/180°C oven until apples are tender, 60 to 90 minutes; uncover and continue to bake until top is lightly browned, 5 to 10 minutes.
Makes 8 servings.
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