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!
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!
Ok, but it was tooo mushy and not crispy on top. Just not what I was looking for.