Apple Betty with Almond Cream
I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert! —Elizabeth Godecke, Chicago, Illinois
Ingredients
- 3 pounds tart apples, peeled and sliced
- 10 slices cinnamon-raisin bread, cubed
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
- almond cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon almond extract
Directions
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1Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender.
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2In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture. If desired, sprinkle with cinnamon.
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