Apple Brown Betty with Ice Cream

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

yum!Apple Brown Betty with ice cream looks, smells, & taste onolicious, my friends loved it and so did I......your awesome Tyler

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good, and I didn't find it dry at all. I did let the apples and sugar, etc. sit for a while before combining with the bread. This let more of the juices flow out of the apples. I used cinnamon raisin bread and cut down slightly on the added cinnamon. Covered with foil for the first half hour then uncovered for another 30 minutes. Came out with some nice crusty pieces on the bottom.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Holy cow! This liquid sauce that comes out this is AMAZING! I used Challah bread, and Apple Jack instead of Calvados. Sweet, savory, and fantastic. I cooked it covered with aluminum foil @ 350 degrees for 40 minutes, then another 40 minutes uncovered. I also added 1 tablespoon of tapioca flour to the apples to make it more gooey. Aside from the time it takes to peel and cut the apples, this was very quick and easy, and will definitely be made again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted this and I substituted that...and the recipe was a complete failure! Get a life folks, if you mod it, don't review the original. Plain and simple.

BTW, the original is just fine if one has some elementary cooking skills.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used 1/2 cup of Apple Juice instead of the brandy (seeing comments where it was dry and added 2 Tbs of flour to the apples to make it more 'gooey' and it came out very nice. I'll will definately make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very good. After reading all the comments about the dryness, I covered the pan with foil and baked for 1 hour; then took off the cover for about 10-15 minutes. Apples, were tender, but not falling apart. I loved this because it was not too sweet; I was unable to find the bread; next time I will use challah bread as it is easier to find. I will be making this for my grandkids.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is good as-is. However, I love to add my own touches, so after reading the reviews, I decided to try some variations. If you don't want to use alcohol, use apple juice, and increase your liquid volume by at least 2 tablespoons (let your eyes be your guide. Then bake it covered for 1/2 the time, and uncover for the remainder. I also added a pan of water underneath it for more moisture. Also, my apples didn't cook through as much as I liked, so just cook them on the stove for a few minutes in the liquid first to soften them up a bit. You can even reduce the sugar amount and it will still taste great if you like more apple flavor. I have even used whole wheat bread (a soft loaf, and it turned out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Texture is completely loss in this recipe. Never had an Apple Brown Betty before, but it sure did not look ooey-gooey like it did on the show. It turned out pretty dry, but the flavor was remarkable, and I never was a big apple eater. I ended up having two (big servings with the suggested ice cream plus whipped cream. Calvados is not as common in America as its "sister" Cognac, but using Apple Cognac made it taste REAL good too. Smelled great too. Since there is nothing that I can compare this to, I'm pretty lost on how apple brown betty should taste like and therefore this could not be the ultimate recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Taking into consideration what others had to say about this dessert, I made a few changes and It was delicious. I made Sally Lunn bread using my bread machine - this is a moist sweet bread. I baked the apple brown betty at 350 degrees, as opposed to the 375 degrees stated in the recipe, for one hour. I covered it using the glass lid to my casserole dish for the first 40 minutes, and uncovered it for the last 20 minutes. I then served it with vanilla ice cream and a warm cinnamon sauce made with sugar, corn syrup, cinnamon, apple brandy, and heavy cream. This made a fabulous presentation, as well as a scrumptous dessert.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like other reviewers, I had to substitute for the brioche; used day-old white bread instead. Also, with grandkids eating this dessert, I opted for apple cider instead of the Calvados. Other than that, I followed the directions and thought the end result was a failure...I wouldn't serve this in its present form to anyone outside the immediate family. They act as my sounding board and review the results of my endeavors. I couldn't believe how DRY this brown betty turned out. In addition, the apples, after 45 minutes, were undercooked, yet the top of the dessert was quite brown. My thinking is that I might have better luck if this were covered for at least half the cooking period. Any comments? I want to tinker with this recipe and replace the granny smith apples with something that is not quite as crisp and also increase the liquid (in my case, apple cider. I'll also try this covered and see what happends. Would like to know what those who thought this was wonderful did that differed from what I did.