This apple brown betty recipe will please even your most sensitive eaters. A lactose-free and gluten-free recipe that's pretty enough for Thanksgiving but easy enough for a weeknight after dinner treat. Brown Betty's date back to 1864 (according to Wikipedia), but they don't feel outdated. For a festive look, try serving them in mismatched tea cups with saucers, or espresso cups. With tiny portions, your guests might feel like they can try everything on the dessert table!
Apple Brown Betty
- 3 large Gala (or similar variety) apples, diced into 1/4 inch pieces
- 1 cup almond flour, lightly packed
- 1 cup chopped, toasted, walnuts
- 1 lemon, zested, and juice from 1/2 the lemon
- 6 tablespoons pure maple syrup
- 4 tablespoons coconut oil, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Preheat oven to 350 F. Prepare your baking dish with non-stick cooking spray. I used my 2.5 quart CorningWare dish. Mix the lemon juice, zest, 2 tablespoons of maple syrup and the apples and place into dish. In a medium bowl, combine the almond flour, walnuts, cinnamon and salt thoroughly. Mix together the melted coconut oil and the remaining 4 tablespoons of maple syrup and add to the dry ingredients. Cover the apples with the topping mixture. Bake uncovered for 45 minutes, or until topping is browned and apples are cooked through. Serve plain, or with a dollop of whipped cream or vanilla ice cream.