Bipsy Apple Teddy-er.. Tipsy Apple Betty
"Here is a nice fall apple recipe. I live in Florida, so I really don't know what a season is.. but I have to go with the majority who claim this is fall. The Tipsy Apple Betty got it's origin from the fact that I have a bottle of Amaretto sitting around and I don't drink the stuff, so I've tried to add it to recipes I've made just to use it up. The Amaretto Corn Beef Hash was a disaster, but this recipe is fabulous! The topping creats a struesal cover for the tender appples, soaking up a nice cocktail of Amaretto and orange juice. The recipe is just as good without the liqueur, so if you don't have a 6 year old bottle hanging around...don't worry!"
photo by Annacia
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 cups peeled and sliced granny smith apples
- 1⁄4 cup orange juice
- 3 tablespoons amaretto liqueur (optional)
- 1 cup sugar
- 3⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup butter
directions
- Preheat oven to 375 degrees F.
- Place sliced apples in 9 inch pie plate and sprinkle with orange juice and Amaretto.
- Combine sugar, flour, and spices in a medium mixing bowl.
- Cut in butter until mixture is crumbly.
- Sprinkle mixture over apples evenly.
- Bake at 375 degrees F for 45 minutes until apples are tender and topping is crisp.
- May serve with a scoop of vanilla ice cream.
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Reviews
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This recipe is the best Apple Betty I have ever eaten. The depth of flavors were outstanding together, and the topping was the perfect type pastry to go with this dish. It crisped up nicely too. This was a splended desert that we all enjoyed very much. Thanks for sharing the recipe. -
Totally delicious. I made this the other night becaue I really love apple desserts (more than chocolate). I was looking for something easy but a little different from anything I had tried before. This fit the bill. The apples baked up soft and tender and honey, the amaretto and orange juice was scrump-ump-tious!! It had a nice crunchy topping, too. Thanks Dawn. This is something I would make again. -
I made this with apples we picked at a local orchard - no idea what they were. I also had a couple kiwi kicking around that needed to be used, so I sliced them and tossed 'em in. Very, very easy and super-tasty!! Recommended!
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Oh Yummm! I made a couple of (to me) minor changes is using Frangelico in place of the Amaretto because I had the Frangelico and adding some chopped hazelnuts on top of the apples. I added the nuts to tie in the liqueur and used 3/4 cup of Splenda for the sugar. The orange juice blended beautifully. The apple slices baked perfectly in the given time, holding their shape and not going mushy while being very tender and delicious. The crust/topping shared center stage with the apples. It colored ever so lightly but had that wonderful almost melty tender quality while being crisp. The topping held together in cutting (I had to break a piece off with my fingers to get any kind of shot of what lay beneath it for the pic). Really an outstanding recipe that I'll be making again and again. Made for Photo Forum's "An Apple A Day" event. -
Very tasty and so easy! I may increase the topping ingredients next time, as we like crust!
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Tweaks
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Oh Yummm! I made a couple of (to me) minor changes is using Frangelico in place of the Amaretto because I had the Frangelico and adding some chopped hazelnuts on top of the apples. I added the nuts to tie in the liqueur and used 3/4 cup of Splenda for the sugar. The orange juice blended beautifully. The apple slices baked perfectly in the given time, holding their shape and not going mushy while being very tender and delicious. The crust/topping shared center stage with the apples. It colored ever so lightly but had that wonderful almost melty tender quality while being crisp. The topping held together in cutting (I had to break a piece off with my fingers to get any kind of shot of what lay beneath it for the pic). Really an outstanding recipe that I'll be making again and again. Made for Photo Forum's "An Apple A Day" event.
RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
