Ingredients for Apple Betty
- 1 (16-ounce) pound cake
- 1/2 cup plus 2 tablespoons (143g) unsalted butter, divided
- 1/2 cup (60g) sliced almonds
- 2 teaspoons pumpkin pie spice, divided
- 4 cups (about 5-6 medium) peeled and thinly sliced Rome apples
- 1 cup (150g) fresh or frozen blueberries
- 1/2 cup (100g) packed light brown sugar
- vanilla ice cream, for serving (optional)
- nonstick cooking spray
- aluminum foil
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How to Make Apple Betty
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart deep baking dish with nonstick cooking spray.
- Crumble 1 (16-ounce) pound cake in a food processor until fine crumbs form. (You can also do this by hand).
- In a large bowl, combine the pound cake crumbs, 1/2 cup (113g) melted unsalted butter, 1/2 cup (60g) sliced almonds, and 1 teaspoon pumpkin pie spice. Mix well.
- In a separate large bowl, gently combine 4 cups (about 5-6 medium) peeled and thinly sliced apples, 1 cup (150g) fresh or frozen blueberries, 1/2 cup (100g) packed light brown sugar, and 1 teaspoon pumpkin pie spice. Toss to coat evenly.
- Pour half of the crumb mixture into the prepared baking dish, spreading evenly.
- Top with half of the apple mixture.
- Repeat layers with remaining crumb mixture and apple mixture, ending with the crumb topping.
- Dot the top with 2 tablespoons (30g) cold unsalted butter, cut into small pieces.
- Cover the dish with aluminum foil.
- Bake for 30 minutes at 350°F (175°C).
- Remove the foil and bake for an additional 30 minutes, or until the topping is golden brown and the apples are tender.
- Let cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
41g
Carbs
11g
