Are you looking for a delicious, healthy dessert or breakfast treat? This Apple Betty is! Last week my husband Kirk saw a recipe for old-fashioned "Apple Brown Betty" from the "No Sugar Free" brochure distributed by the New York Federal Food Board in 1918. I was impressed that there was such an awareness of sugar back then. However, it turned out that during World War I sugar was rationed and kept for the troops.
The Apple Betty looked super tasty, except it wasn't dairy-free or gluten-free. So I put on my recipe change hat and did it! I've always loved creating and changing recipes. Whenever we eat out somewhere (or before! We don't eat out now due to COVID), I often re-created the restaurant version at home. And usually it was a hit like this Apple Betty. I replaced the original "toast pieces" with almond flour and pecans, and used coconut oil instead of butter.
I had to do this recipe a couple of times to get it just right. Oh damn, had to eat the not so great too, LOL! This recipe is super quick and easy to make. Loaded with apples and cinnamon, it tastes so delicious that no one knows it's GF / DF! The original recipe was "Apple Brown Betty" (lowercase brown)? And when I looked at where it got its name from, there seems to be a lot of racism around the "brown" part of the name, so I renamed my recipe to Apple Betty.
Whoever Betty was, nobody seems to know. But as a musical sidebar I put the song "Black Betty" in my head when I was doing this. If you've never heard of Larkin Poes, Black Betty, I highly recommend you listen to it while you make this Apple Betty. These girls ROCK.
A quick and easy dessert or breakfast with apple chips.
course Breakfast, dessert
- 5 medium Organic apples thinly sliced (peel, if not organic)
- 1/2 Cup Almond flour
- 2 cups Pecans coarsely ground
- 1/4 Cup + 2 tbsp Coconut oil
- 1/4 Cup hot water
- 1-1 / 2 TABLESPOON Lime or lemon juice
- 3 TABLESPOON Maple syrup
- 1/2 TL sea-salt
- 1/2 TL cinnamon
- 1/2 TL cardamom
Preheat oven to 350 ° F
Grease a glass or ceramic baking dish.
Core the apples and cut into thin slices.
Put the almond flour and pecans in a small bowl with the coconut oil.
In a separate bowl, mix together hot water, lemon juice, maple syrup, salt, cinnamon and cardamom.
Spread a third of the almond flour and pecan mixture on the bottom of the greased peel and pour half of the sliced apples and half of the liquid on top.
Repeat with another layer of almond flour and pecan mixture, apples, and liquid.
Top with the remaining almond flour and pecan mixture.
Bake for 45 minutes.
If you like this recipe, check out more of my gluten-free, dairy-free recipes. Please leave a comment to let us know of your changes. And be sure to share it with your friends and family who also love healthy desserts. Buen Proofcho!