• Michelle

Apple and Raspberry Brown Bettys

I still have a few of the gorgeous pink lady apples my friend Mel gave me (see apple pie recipe), so I thought I would make myself up some Brown Bettys for the freezer.

I love Brown Bettys, you can call them a crumble or a streusel if you prefer, my Nanna was a Betty so I love all things Betty. The best thing about these Bettys is that we are going to make them me friendly, so that means dairy and gluten free, so all of you who have the same food intolerances that I do, make up a pile of these and put them in the freezer for those days when you are looking for comfort food (like today, I don’t know where you are but it is FREEZING in the Adelaide Hills).


Ingredients -

4 large apples, peeled, cored, quartered, sliced

Juice of one lemon

1 cup frozen raspberries

2 tablespoons sugar

3 tablespoons brown sugar

2 tablespoons coconut flour

1 tablespoon green banana flour

2 tablespoons olive oil

about half a cup of chopped mixed nuts and seeds, I used pecans, walnuts, pepitas and almonds

2 tablespoons of dried cranberries


Put the apples and the lemon juice and a splash of water in a medium sized pot and cook over a low heat until they change colour and go a bit fluffy, we don’t want them to break down as they will have a second cooking in the oven, like this is good -


Stir in the white sugar and raspberries, cook for another minute until combined and raspberries start to release their juice, like this -


Pop that aside for a minute, now we make our Betty.


Put your brown sugar and flours into a bowl, add your olive oil, mix around until it looks all crumbly, like this -


Now you could use it like this if you wanted to, for me, I would like it to be a bit more flavoursome so I toss in the nuts and seeds and the cranberries for a tart surprise.


Goodness me! That looks good enough to eat all by itself! But restrain yourself, it will get even better, I promise.

And so I dig out my motley collection of ramekins, and I half fill them with our apple and raspberry mixture.


Then I top them with our Betty.


And now they are ready for the oven or the freezer. For the freezer ones I wrapped a bit of cling wrap over the top, when I want to eat them I will take that off, pop them straight into a low oven, about 120 degrees C for about ten minutes just so the shock doesn’t shatter my ramekins, then at 170 degrees C for another fifteen or twenty minutes or until golden.

For this one at the back with my name on it I will put it in the oven now for 20 minutes at 170 degrees C, until brown and delicious and then I will eat it hot with some coconut ice cream. MMMMMM!



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