January 22, 2012

Apple Brown Betty with Spiced Mascarpone

Post by Chef Corbin

Yield- 8 ramekins


3 cups(750 mL) coarse fresh bread crumbs
1/3 cup (75 mL) melted butter
8 cups (2 L) thickly sliced peeled applepeeled apples
2/3  cup(150 mL)  packed brown sugar
1/2 tsp (2 mL) cinnamon
1 pinch pinch allspice
1 pinch pinch nutmeg
1/4 cup (50 mL) apple juice
1 – 2 tbsp calvados
2 tbsp (25 mL) lemon juice


In bowl, toss bread crumbs with butter; spread equally between 8 ramekins. In large bowl, toss together apples, sugar, cinnamon, allspice and nutmeg; layer each ramekin with a quarter of the apple filling, than sprinkle another quarter of the bread crumbs over top of apple filling. Repeat until all the apple filling is equally distributed. Stir together apple juice, calvados, and lemon juice. Drizzle mixture over top. Sprinkle with remaining bread crumb mixture. Bake in centre of 375°F (190°C) oven until golden and apples are tender.

Spiced Mascarpone

2 cup mascarpone cheese
1 tsp ground cinnamon
Whip together both ingredients until well incorporated.