Recipe by Dawn
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!
Top Review by Miss Annie
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.
- 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 See How It's Made
- 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.