Fruit Brown Betty

Ingredients

• ¼ cup butter or margarine, melted
• 2 cup Grape Nuts or dry bread crumbs
• ½ cup brown sugar
• 1¾ tsp 1 1/2 to 2 teaspoons cinnamon
• 1 tsp optional grated lemon or orange rind
• 3 or 2 1/2 cups stewed fruit (apples, rhubarb, rhubarb and strawberries, peaches or apricots), sweetened to taste medium apples, sliced
• ½ cup about 1/3 cup for stewed fruit fruit juice or water
• 1½ tbsp 1 to 2 tablespoons, optional lemon or orange juice

Method

1. Lightly coat a baking dish (8-by-8-inch or 11-by-7-inch) with butter or non-stick spray. Toss together the melted butter, Grape Nuts or bread crumbs, brown sugar, cinnamon and orange or lemon rind, if desired.
2. Arrange alternate layers of crumb mixture and fruit, beginning with one-third of the crumbs, adding half of the fruit, another third of crumbs, the remainder of the fruit and finally the remainder of the crumbs. Combine the fruit juice or water with the optional lemon or orange juice, if used; pour over the top. (Adjust the amount of liquid to the moisture in the fruit. Apple slices need the maximum or even a little more liquid.)
3. Bake at 375 degrees for about 40 minutes or until the fruit is bubbly and tender. Serve with milk, cream, yogurt, ice cream, or lemon sauce.

Notes

Yield: about 8 to 10 servings. Note: when sweetening fruit sauces, especially rhubarb, a pinch of salt reduces the amount of sweetening needed.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom