Eosinophilic Esophagitis Friendly Brown Betty
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.8(28)
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Learn more →Ingredients
6 servings
For the buttered crumbs
- 6 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cups fresh white breadcrumbs (from about 4 slices sturdy white sandwich bread, torn and pulsed)
For the apple filling
- 2 ½ lb tart apples (about 5 medium; granny smith or braeburn), peeled, cored, and cut into ½-inch chunks
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Preheat the oven to 375°F (190°C). Butter an 8x8-inch baking dish and set aside.
- 2
Melt the butter in a small saucepan over medium-low heat, then remove from the heat. Add the breadcrumbs and toss until every crumb is evenly coated with butter.
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