APPLE BROWN BETTY

My grandmother lived with my family part of the time and shared the household duties, including some of the cooking. One of her specialties was a cake she called a "Birdsnest." I remember begging her, often, to make it. This is an up to date version of Gramma Cross's famous dessert and almost as good as the one in my memory (or maybe better?).

APPLE BROWN BETTY

(OR BIRDSNEST, AS MY GRANDMOTHER CALLED IT)

serves 8-10



2 sticks unsalted butter

8 large Granny Smith apples (about 4 lb.)

1 C sugar

1/4 C flour

3 C fine dry bread crumbs, preferably homemade

1/3 C superfine granulated sugar

1. Preheat oven to 400 degrees.

2. Melt butter. Peel and core apples and cut into 1/4 inch thick slices. In a bowl, stir together regular sugar and flour.

3. Brush a 13 x 9-inch glass baking dish with some butter and sprinkle bottom with 1 cup bread crumbs. Sprinkle 1/2 cup sugar mixture over bread crumbs and top with half of apples. Repeat layering with 1 cup bread crumbs, 1/2 cup sugar mixture and remaining apples. Top apples with remaining cup bread crubs and then remaining 1/4 cup sugar mixture and drizzle evenly with remaining butter.

4. Sprinkle mixture evenly with superfine sugar and bake in middle of oven for 45 minutes, or until bubbling and browned. Cool Brown Betty on a rack to warm and cut into squares. Serve warm or at room temperature.

Note: a scoop of vanilla ice cream on top of each portion makes it heaven. You can make breadcrumbs from any bread by cutting off the crusts, cutting the bread into large cubes and pulsing it in a food processor.

To make ahead: Betty may be made 1 day ahead and kept, covered, at room temperature.