Cleveland “Brown Betty” with Maple Ice Cream

  • Yield 6 servings


5 large golden delicious apples (about 2 pounds), peeled and thinly sliced
1 cup apple cider
3 tablespoons brown sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, divided
2 tablespoons butter, divided
3 slices whole-wheat bread (1-ounce each) crusts included (to make about 2 1/4 cups crumbs)
3 tablespoons chopped walnuts
1 cup maple or cinnamon ice cream


  1. Preheat the oven to 350 degrees F.
  2. Combine apples, apple cider, 1 tablespoon brown sugar, vanilla and 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate.
  3. Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned. Serve with ice cream. 



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