Apple Brown Betty With Rum Whipped Cream
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Apple Brown Betty With Rum Whipped Cream
  Apple    Rum    Holiday    Creams  
Last updated 6/12/2012 1:04:14 AM. Recipe ID 28618. Report a problem with this recipe.
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      Title: Apple brown betty with rum whipped cream
 Categories: Desserts, Holiday
      Yield: 6 Servings
 
           MAIN INGREDIENTS:
      1 c  All-purpose flour
    1/4 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    3/4 c  Sugar
      8 tb (1 stick) unsalted butter,
           -chilled, cut into 1/2" piec
      4    Slices firm-textured bread;
           -crusts removed
      1 c  Raisins
      3    Granny Smith apples; peeled,
           -cored, and cut into 1/2-inc
           -pieces (about 1-1/2 pounds)
           RUM WHIPPED CREAM:
      1 c  Heavy cream
      2 tb Sugar
      2 tb Dark rum
 
  To make the apple brown betty: Preheat the oven to 350 degrees.
  Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon,
  nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut
  it into the flour mixture, using a pastry blender, until the mixture
  resembles coarse crumbs. Cut the bread into 1-inch-square pieces.
  Soak the raisins in boiling water to cover for about 5 minutes, until
  plump, the drain them. Combine the bread, raisins, and sliced apples
  in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4
  cup of the flour mixture, add the apple mixture, and top with the
  remaining flour mixture. Bake, uncovered, in the preheated oven until
  the top of the brown betty is crisp and golden and the apples are
  tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled
  medium bowl, beat the cream and sugar until stiff. Beat in the rum.
  Serve the betty warm, with the rum whipped cream. Serves 6. 




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Recipe ID 28618 (Apr 03, 2005)

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