Bipsy Apple Teddy-er.. Tipsy Apple Betty

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!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 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

1. Preheat oven to 375 degrees F.
2. Place sliced apples in 9 inch pie plate and sprinkle with orange juice and Amaretto.
3. Combine sugar, flour, and spices in a medium mixing bowl.
4. Cut in butter until mixture is crumbly.
5. Sprinkle mixture over apples evenly.
6. Bake at 375 degrees F for 45 minutes until apples are tender and topping is crisp.
7. May serve with a scoop of vanilla ice cream.