Because we have a small family that doesn't eat much desserts I cut the recipe down. I used 4 (or 5 apples I can't remember), squeezed some lemon juice on the slices. 1/4 cup brown sugar (I still only had the dark). I did add a little more cinnamon than it called for and I added some ginger and a little crystallized ginger since I just picked up some more at the Asian market over the weekend. I am also on a ginger kick lately. (maybe it's a Fall thing)
It's a little different with the bread crumbs, I like the oats, butter and brown sugar topping better. This was nice though because the sweetness was just right, not too sweet at all.
I just wish my photos were as nice as some of you out there. I'm just not used to not having a good camera that I can control and won't take close ups very well. 
It made the house smell wonderful! I took a photo before the meatloaf was out of the oven and the ice cream was out in the freezer. Oh well we ate it with ice cream.
I agree--I like the oats/nuts topping on apple crisp better than the bread crumbs. It just doesn't have the oomph that I need.
ReplyDeleteDon't worry, your photos look great! I love ginger, too, and add it to a lot of recipes. In fact, I keep a bag of "Gin-Gin" candies in my desk drawer. They really perk me up at work. Thanks for sharing!
ReplyDeleteWhat a nice & simple dessert. I always Love apples with cinnamon!
ReplyDeleteI forgot to butter the bread crumbs. :( I liked the apple part but as a whole, I wont make it again. But now I know the difference between a crisp and a Brown betty! :)
ReplyDeleteMegan, even with the butter the bread crumbs needed something. I would definitly stick with the oats, brown sugar and butter topping!
ReplyDeleteToasted cinnamon raisin bread can be used as a substitute for the plain white toasted bread. It gives an extra punch to the dish. I like Mac apples because they are tart and have lots of juice. Add freshly made vanilla ice cream on top. I like mine in a seperate dish so the Betty doesn't get soggy.
ReplyDeleteComment by Will. My family lived for over a hundred and fifty years in New England and many of the best recipes came about as a result of not having all the ingredients on hand.