Apple Betty
Recipe from Family Circle

Apple Betty

by 2  people

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  • 1  12  ounce package 
    all-butter loaf or pound cake, quartered
  • 6   tablespoons 
    unsalted butter, melted
  • 1/2  cup 
    sliced almonds
  • 1 1/2  teaspoons 
    pumpkin pie spice
  • 5   
    Rome apples, (about 2 pounds), peeled, cored and thinly sliced
  • 2  4.4 ounce packages 
    fresh blueberries, rinsed
  • 1/2  cup 
    packed light-brown sugar
  • 2   tablespoons 
    cold unsalted butter, cut up
    Vanilla ice cream or whipped cream, for serving
Heat oven to 350 degrees F. Coat a 2-quart deep baking dish with non-stick cooking spray. Set aside.
Place pound cake in a food processor. Pulse until crumbs are formed (you may need to start with half the cake and then add in second half). Transfer to a large bowl. Stir in melted butter, almonds, and 1 teaspoon of the pumpkin pie spice.
In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 teaspoon pumpkin pie spice. Toss to combine.
Spoon 1/2 cup crumb mixture into bottom of prepared dish. Top with half of the apple mixture and half of the remaining crumb mixture. Repeat, ending with crumb mixture. Dot top of crumbs with butter pieces and cover dish with foil.
Bake at 350 degrees F for 30 minutes, then uncover and continue to bake for another 30 minutes. remove from oven; cool at least 15 minutes before serving.
Nutrition information
Per Serving: cal. (kcal) 284, Fat, total (g) 15, chol. (mg) 60, sat. fat (g) 8, carb. (g) 38, fiber (g) 2, pro. (g) 3, sodium (mg) 150, Percent Daily Values are based on a 2,000 calorie diet
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