San Francisco - November 19, 2008

Brown Sugar

Perry’s Old-Time Apple Brown Betty Recipe

So you know how to stuff the bird, whip the buds, and empty cranberry from a can. (Congratulations.)

Before you reach for the frozen pumpkin pie, give Betty a try in a recipe from restaurant owner Perry Butler.

Perry’s Old-Time Apple Brown Betty
Serves six

Ingredients
5-6 Granny Smith apples, peeled and thinly sliced (¼-inch)
½ tbsp. ground cinnamon
¾ tbsp. granulated sugar
2¼ c. all-purpose flour
2¼ c. dark brown sugar
4/5 of a stick unsalted butter, melted

1. Toss apple slices in sugar and cinnamon.

2. Mix flour and brown sugar on low speed with a mixer.

3. Slowly add butter to flour and brown sugar and mix until you get a sand-like consistency.

4. Butter and flour bottom and sides of 9-by-9 baking dish.

5. Pour ¼-inch layer of flour/sugar/butter crumble into dish.

6. Add a single layer of apples. Gently: Don’t press down.

7. Continue layering: ¼-inch of crumble, then apples.

8. Finish with a layer of crumble. (When complete, there should be two layers of apples, with a thin layer of crumble on the bottom and in the middle and a more substantial layer on top.) Cover with foil.

9. Bake at 350° for 90 minutes.

10. Serve hot with vanilla ice cream.

Give thanks, but keep it short and sweet.

Perry’s on the Embarcadero, 155 Steuart Street, between Howard and Mission Streets (415-495-6500 or perryssf.com).