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Gluten Free Friday: Apple Brown Betty

February 10, 2012

I blame The Pioneer Woman for this.  It looked SO AWESOME on the show a couple weeks ago while I was working out (yes, I watch cooking shows while I exercise–I’m perverse that way) that I just HAD TO MAKE IT.  Of course I adapted it somewhat to make it gluten free and to cut down on the fat and calories a LITTLE (not enough that I actually wanted to calculate it, though).  It’s such a marvelously simple dessert that uses up some staples and leftovers, like bread going stale.  Definitely a winner.

Ingredients:

  • 6 slices of gluten free bread (I used my gluten free sourdough)
  • 3 apples (I used ambrosia), peeled, cored, and sliced thin
  • 3/4 cup brown sugar Splenda
  • 1 stick of butter
  • cinnamon to taste

Directions:

  1. Preheat the oven to 375 degrees.
  2. Butter your casserole dish.
  3. Slice your bread into small chunks.  Divide into three batches.
  4. Layer the first batch onto the bottom of your casserole dish.
  5. Layer a third of the apples over that.
  6. Sprinkle with a bit of cinnamon.
  7. Sprinkle with 1/4 cup of the brown sugar Splenda.
  8. Repeat with the remaining bread chunks, apples, and Splenda until you have 3 layers.
  9. Dice your butter into chunks and layer over the top.
  10. Now at this point PW sprinkled 3-4 tablespoons of water over the top.  I forgot and it turned out fine.
  11. She also said to cover in foil while baking until the end.  I forgot that too.
  12. Bake for 45 minutes.
  13. Serve with ice cream or Cool Whip.

Printable version.

One Comment leave one →
  1. February 10, 2012 9:18 pm

    yum. i’m off to buy starter.

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