Apple Brown Betty for Idiots

This variation is delectable, buttery, crunchy, caramelized, candied desert that is as delicious both cold and hot! Doesn't even need ice cream. I think I might add nuts next time.

• Ready In: 45 mins
• Serves: 2
• Yields: 2 3 Servings

Ingredients

• 2 -3  apples (any variety)
• 1  sleeve  saltine crackers (any kind of cracker works but Saltines are best)
• 1⁄2-1  cup butter (more is better)
• 1  tablespoon pumpkin pie spice (more or less)
• 1  tablespoon cinnamon (more or less)
• 1⁄2 cup brown sugar (No need to measure)
• 1  teaspoon  True Lemon crystals (brand name) or 2  teaspoons lemon juice

Directions

1. Cut the butter into 1/4 inch slices. Take about half and layer in a small casserole dish lined with foil. Make sure there are no holes in the foil.
2. Remove 6-10 crackers from sleeve, set aside. Give a single very firm squish to the sleeve by pushing the the ends together. Spread crushed crackers over butter slices.dish. Make it so that there are almost no spaces between the crackers.
3. Peel and cut up 2 or 3 apples into 1/4" chunks and layer over the crackers.
4. Sprinkle some lemon juice crystals over the apples. If you use lemon juice you will want to toss the apples with the lemon juice before spreading on the crackers.
5. Sprinkle the pumpkin pie spice and cinnamon straight from the jar over the apples. No need to measure, just try to do it somewhat evenly.
6. Sprinkle the brown sugar over the apples. Doesnt have to be perfect break up any huge chunks of sugar.
7. Layer butter slices over the brown sugar. Use the most butter you can handle. Slicing it into 1/8 or so slices you can make a nice single layer over every inch. Otherwise just make sure it's spaced even as possible.
8. Take those whole crackers you saved and now create a "crust" by layering them over the whole thing. Push each one gently down a bit. If you have a little extra brown sugar sprinkle it lightly over the crackers. The crackers don't need to touch each other just lay whatever you saved.
9. Cover lightly with foil and bake at 350 for 30-40 minutes at 350 degrees. At 30 minutes check the crackers to see if they have become very light golden and the apple cooked through. If needed leave them in oven uncovered until the crackers are very light golden. If you have used lots of butter they will also have a clearness to them that reminds you of phyllo dough.
10. Let cool for 5 mins then try a hot serving. Refrigerate left overs IN the foil. The bottom becomes an incredibly cara melized crunchy solid mass that is pure heaven. The foil is needed because this candied layer has to be peeled off the foil. The crackers will remain crunchy, even cold.