Recipe - Apple Brown Betty With Rum Whipped Cream

MAIN INGREDIENTS:
1 cup Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
Three fourths cup Sugar
8 tablespoon (1 stick) unsalted butter,
chilled, cut into 1/2" piec
4 Slices firmtextured bread;
crusts removed
1 cup Raisins
3 Granny Smith apples; peeled,
cored, and cut into 1/2inc
pieces (about 1One half pounds)
RUM WHIPPED CREAM:
1 cup Heavy cream
2 tablespoon Sugar
2 tablespoon Dark rum

To make the apple brown betty: Preheat the oven to 350 degrees. Butter a
9inchsquare baking dish. Sift the flour, salt, cinnamon, nutmeg, and
sugar into a bowl. Cut the butter into small pieces; cut it into the flour
mixture, using a pastry blender, until the mixture resembles coarse crumbs.
Cut the bread into 1inchsquare pieces. Soak the raisins in boiling water
to cover for about 5 minutes, until plump, the drain them. Combine the
bread, raisins, and cut or sliced up apples in a bowl. Sprinkle the bottom of the
prepared baking dish with Three fourths cup of the flour mixture, add the apple
mixture, and top with the remaining flour mixture. Bake, uncovered, in the
preheated oven until the top of the brown betty is crisp and golden and the
apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a
chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum.
Serve the betty warm, with the rum whipped cream. Serves 6. Submitted By
ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) On 10 NOV 1995 060029 0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini