Apple and Black Currant (or other small fruits) Brown Betty

1 tablespoon unsalted butter, at room temperature, for dish
6 large apples, peeled, cored, and sliced ¼ inch thick (3 pounds prepped)
1 cup (5 ounces) black currants stemmed
½ cup apple juice or apple cider
Zest and juice of 1 lemon
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 cups (5 ounces) crushed graham crackers or bread crumbs
½ cup (4 ounces) unsalted butter, melted
½ cup (3 ½ ounces) granulated sugar

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch square baking dish.

Combine the apples and black currants in a bowl. Stir the apple juice, lemon zest and juice, salt, cinnamon, and nutmeg together in liquid measuring cup, then stir into the fruit.

Stir the bread crumbs, melted butter, and sugar together, then sprinkle one-third of the crumbs over the bottom of the prepared pan. Spread half the fruit over the crumbs in an even layer, top with another third of the crumbs, then top with the remaining fruit. Sprinkle the remaining crumbs over the fruit.

Cover with foil and bake in the lower third of the oven for 30 minutes, then remove the foil and bake for an additional 25 to 35 minutes, or until the topping is toasted and the filling is bubbling all over. Serve warm, preferably topped with a scoop of Vanilla Ice Cream.

Baking time: 55 to 65 minutes/ Serves 8 to 12

From: