Bipsy Apple Teddy-er.. Tipsy Apple Betty |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Here is a nice fall apple recipe. I live in Florida, so I really don't know what a season is.. but I have to go with the majority who claim this is fall. The Tipsy Apple Betty got it's origin from the fact that I have a bottle of Amaretto sitting around and I don't drink the stuff, so I've tried to add it to recipes I've made just to use it up. The Amaretto Corn Beef Hash was a disaster, but this recipe is fabulous! The topping creats a struesal cover for the tender appples, soaking up a nice cocktail of Amaretto and orange juice. The recipe is just as good without the liqueur, so if you don't have a 6 year old bottle hanging around...don't worry! Ingredients:
4 cups peeled and sliced granny smith apples |
1/4 cup orange juice |
3 tablespoons amaretto liqueur (optional) |
1 cup sugar |
3/4 cup flour |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 cup butter |
Directions:
1. Preheat oven to 375 degrees F.
2. Place sliced apples in 9 inch pie plate and sprinkle with orange juice and Amaretto.
3. Combine sugar, flour, and spices in a medium mixing bowl.
4. Cut in butter until mixture is crumbly.
5. Sprinkle mixture over apples evenly.
6. Bake at 375 degrees F for 45 minutes until apples are tender and topping is crisp.
7. May serve with a scoop of vanilla ice cream.
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