Because, if you could, you’d want some. Hmm-mmh. (Actually, I’m not cooking it until tomorrow night, but it’s all prepared). Here’s a step-to-step on making my mom’s wonderful Apple Betty (you might remember I posted the recipe).
1st: what’s apple betty without apple? Not a lot. I mixed Mcintosh and Granny Smith — tart baking apples. “For teh good yum inside your stomach.” The recipe calls for four cups of apples, and with six of them I think I was a little heavy, but I’m not an experienced apple peeler, so I wanted to make sure that what I had left would be enough.
2nd: after peeling the apples and setting them to the side, I set to work on the crust — thoroughly mix the following:
*1 cup sugar
*3/4 cup flour
*1/2 tspn cinnamon
*1/4 tspn nutmeg
*1/2 cup butter
Crumble it up all nice, so it looks like this:
3rd: I chopped up the apples and put them in a … what do you call this thing? A pan? I dunno. I don’t claim to know.
Once the apples are in the pan, pour a 1/4th cup of orange juice over the apples.
4th: Remember the mix-crust? I poured it gently over the apples, trying to apply it evenly.
5th: Well, right now it’s wrapped and in my fridge, but if you’re hungry, it took me about twenty minutes to prepare, and it needs to cook for forty-five minutes at 375 degrees.
Serve Apple Betty in a bowl and pour cold milk over it. Hmmm-mmmm good.
And, yes, NPR, if you were wondering, this is the first time I’ve used the bakeware you sent me last year. Believe it or not, but today was also the first day I opened that bakeware! Danke, hon.