apple brown Betty recipe ???????? easy autumn dessert
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Apple Brown Betty | Jacques Pépin Cooking At Home | KQED
Raid the pantry or head over to your local bakery to pick up an assortment of day-old croissants, cookies, bread and buns for Jacques Pépin's low budget interpretation of apple brown betty: a classic dessert recipe that has been kicking around kitchens since the 1800s. Jacques is riffing a bit and adds in a pear and a couple of fortune cookies here. Why not?
What you'll need:
8 - 10 oz leftover pastries, 1 tsp cinnamon, 1/4 cup golden raisins, 1/2 - 3/4 cups brown sugar, 2 tbsp apricot preserves, 3/4 cup orange juice, 1 pear, 1 apple, dollop of sour cream or crème fraiche.
Jacques Pépin Cooking At Home: Apple brown betty.
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Classic Apple Crisp | Emeril Lagasse
When asked to name some favorite desserts, this Classic Apple Crisp baked in a cast-iron skillet with a buttery crumb topping is always at the top of Emeril’s list. Learn which apple varieties are best for making this old-fashioned treat. Without a doubt, this apple crisp is a must-have dessert come fall!
CLASSIC APPLE CRISP
SERVES 6 to 8
4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature
1/2 cup all-purpose flour
1/4 cup light-brown sugar
1/4 cup plus 3/4 cup granulated sugar
1/4 teaspoon salt
3 Granny Smith apples
3 Golden Delicious apples
2 teaspoons fresh lemon juice
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon cinnamon
Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside.
In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling.
Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Binging with Babish: King of the Hill Special
Peggy Hill is many things: she's a mother. A boggle champ. A substitute teacher (substitute teacher of the year twice, in fact). A sculptor. A foot fetish model. A kidnapper. A survivor of a fall from 13,000 feet without a parachute. The mother of the 15th Dalai Lama. She is by her own admission, however, not a very good cook. Will her specialty dishes make it into the clean plate club?
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Music: Heart Ache by Broke for Free
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How to Make Apple Brown Betty
University of Illinois Nutrition & Wellness Educator, Mary Liz Wright, demonstrates how to make an Apple Brown Betty dessert.
Liberty Market shows how to make an Apple Betty
Oct. 5 marks National Apple Betty Day. What's the difference between an apple pie, apple cobbler and an Apple Betty? FOX 10's Danielle Miller looks for answers.
Recipe: How to make an Apple Brown Betty -
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