Apple Betty Recipe

illustrated mockup of the escoffier essential guide cover & internal page
Take the Culinary Career Survey
We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Apple Betty Recipe

Ingredients:
Apples (firm, tart apples preferably)
1 1/2 cups plus 3 Tbs. sugar
1 cup plus 2 Tbs. flour
1/2 cup walnuts
1 stick butter
2 Tbs. cinnamon
pinch of salt

Method:
1. Peel and core the apples.
2. Toss with 3 Tbs. sugar, 2 Tbs. flour and 1 Tbs. cinnamon in a medium sized casserole dish.
3. In a separate bowl combine the rest of the flour, sugar, cinnamon, salt and walnuts.
4. Cut in the cold butter until the mixture resembles course crumbs.
5. Top the apples with the flour mixture top the apples.
6. Bake at 350 for about an hour or until the apples are tender and the liquid is bubbling.

If you have questions or comments about this recipe please leave them below.

Comments are closed.