@recipe & images CATHERINE FREDERICK
(recipe adapted from: The Pioneer Woman Cooks: Food From My Frontier)
Whoa Brown Betty. Bam-ba-lam! You gotta love that song – almost as much as you’re going to love this dessert. File this recipe under "super fast, delicious, and easy.” Seriously. Do it now.
I whipped this up using all natural ingredients. It’s amazing the difference you can taste. The pureness of the foods comes through in your finished dish.
This recipe starts with high quality wheat bread and ends with a delectable drizzle of sweet cream. I chose Bronze Honey Wheat made by Stone Mill Bread & Flour Company. This little bread company is based out of Fayetteville, Arkansas, and their breads are To. Die. For. If you’re not in Fayetteville, you can pick up a nice selection of their breads at Paul’s Meat Market in Fort Smith- tell them @Urban sent you. When you start chopping the bread, go ahead and sneak one cube, or three, no one’s looking. Trust me, you’ll want to.
Now, it’s no secret that The Pioneer Woman loves her butter, and I’m not here to judge, but given that I’d like to live a long and healthy life, I cut the butter for this recipe in half and it was still moist and delicious. You do the same and your cardiologist will thank us both. I also used olive oil spray to coat my baking dish - no sense in adding more butter to this dish. My apologies to Paula Deen.
Be sure you serve this up piping hot, topped with a bit of sweet cream, or ice cream if you’re into that kind of thing. Don't worry about how to store the leftovers - there won't be any!
3 whole organic Granny Smith apples
8 slices wheat bread
1 stick salted butter- organic
1-1/2 cup packed brown sugar- organic
½ cup water
Olive oil spray (optional)
Preheat oven to 375 degrees. Spray a 9” X 13” baking dish with olive oil, or coat with butter, if you’re feeling frisky. Peel and chop three Granny Smith apples. Slice bread lengthwise then turn and chop again to make small cubes. chop again to make small cubes. Add ½ of the apples, ½ of the brown sugar, and ½ the bread cubes. Top with pats of butter then repeat the layer once more, ending with pats of butter.
Spoon water over the top, then slide into the oven, covered in foil, until done – about 45 minutes. Remove foil for the last five to ten minutes of baking to brown the top. Top with the mixture of sweet cream or ice cream.