Apple Brown betty is an iconic American dessert that my mom used to make for our family. I decided to put some modern day twists on this dessert. Typically, cinnamon is the main spice used in Apple Brown Betty. For a richer taste, I incorporated ginger, nutmeg, and cloves into the mix, in addition to 2 tsp. of cinnamon. In place of water, I used apple cider from a local apple orchard. To give this dessert extra crunch, I sprinkled some walnut pieces on top. The Organic Brown Raw Cane Sugar from Florida Crystals really added the most notable flavor to this dish. Their brown sugar is so flavorful and rich, as it incorporates notes of caramel and molasses.
If you want to incorporate the delicious flavors of Florida Crystals Organic Sugar into your holiday baking, you can find Florida Crystals Organic Raw Sugar Cane at local retailers.
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I hope you're having a wonderful November and are getting into the holiday spirit, as well! Here's how I made this Apple Walnut Brown Betty recipe with Florida Crystals Organic Brown Raw Cane Sugar:
Ingredients: 4 large honey crisp apples; 1/3 cup apple cider; 1 cup flour; 1 cup Florida Crystals Organic Brown Raw Cane Sugar; 1 stick unsalted butter; 2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/4 tsp. cloves; 1/2 cup walnut pieces.
Directions. Preheat oven to 375 degrees. Rinse and peel apples. Cut into thin slices. Add half the apple to the bottom of a lightly greased 9 inch pie plate. Add the apple cider. In a medium size mixing bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, and Florida Crystals Brown Sugar. Use a pasty cutter or knife to cut the butter into the flour and sugar mixture. Continue cutting until it resembles pea size crumbs. Sprinkle half the mixture over the apples. Layer the remaining apples on top. Top with the remaining crumbs. Sprinkle top with walnut pieces. Cover pie plate with foil. Bake for 30 minutes. Remove foil and bake 15 minutes longer. Remove from oven. Check for doneness. Apples should be tender and liquid should be bubbly. If apples are not tender, return to oven for 5 additional minutes, or until tender. If desired, serve with a scoop of ice cream. Serves approximately 8.