Apple Betty Recipe

Ingredients for Apple Betty

• Poundcake
• Unsalted Butter
• Sliced Almonds
• 2 teaspoons pumpkin pie spice
• Rome Apples
• Fresh Blueberries
• Light Brown Sugar
• Vanilla Ice Cream

How to Make Apple Betty

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 2-quart deep baking dish with nonstick cooking spray.
3. Crumble 1 (16-ounce) pound cake in a food processor until fine crumbs form. (You can also do this by hand).
4. 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.
5. 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.
6. Pour half of the crumb mixture into the prepared baking dish, spreading evenly.
7. Top with half of the apple mixture.
8. Repeat layers with remaining crumb mixture and apple mixture, ending with the crumb topping.
9. Dot the top with 2 tablespoons (30g) cold unsalted butter, cut into small pieces.
10. Cover the dish with aluminum foil.
11. Bake for 30 minutes at 350°F (175°C).
12. Remove the foil and bake for an additional 30 minutes, or until the topping is golden brown and the apples are tender.
13. Let cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.