Apple Brown Betty


  • 1 1/2 sticks butter
  • 3 cups bread crumbs
  • 6 apples, peeled, cored and thinly sliced
  • 10 oz. red currant jelly
  • 2 oz. dry sherry
  • Whipped cream for serving


Preheat oven to 375 degrees. Generously grease a 5 cup loaf pan and generously dust the bottom of the pan with about 1/8 inch thickness of bread crumbs. Cover the bread crumbs with pieces of shaved butter. Top with a layer of apples slightly overlapping. Spread a thin layer of currant jelly over the apples. Repeat the process again. When you have reached the third layer of apples, press the apples down and continue to layer the pan as above. You should have 5 layers of apples when you reach the top. End with a dusting of bread crumbs and the remaining butter. Cover with lid and bake 15 minutes. Remove the foil and continue to bake for 40 minutes (3 minutes if using a soft apple). Sprinkle the sherry over the top and bake another 5 minutes or until the top is golden and the apples can be pierced easily with a sharp knife. Cool and serve warm with whipped cream.