Prep 15 mins
Cook 45 mins
A great way to use up extra apples and day-old bread from our thrifty forefathers. Serve with hard sauce. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 3 cups apples, peeled and sliced (use a good quality baking apple)
- 1 1⁄2 cups soft breadcrumbs or 1 1⁄2 cups panko breadcrumbs
- 1⁄3 cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
- 2 tablespoons butter, melted
- 3⁄4 cup water
- Mix apples, one cup bread crumbs, brown sugar and cinnamon.
- Place in a buttered baking dish and pour 4 tablespoons melted butter and water over the top.
- Mix remaining crumbs with two tablespoons butter and sprinkle over top.
- Bake about 45 minutes at 350°F.