Brown Bettys are an old-time American dessert, similar to a crumble, and are perfect way to feature fall’s freshly picked apples. We updated the recipe slightly to add some extra flavor and texture, using toasted malted wheat in place of bread crumbs, and Cinnamon Lehua honey rather than the usual brown sugar. Serve with whipped cream or ice cream, or even with yogurt for breakfast!
Makes 4 individual servings
- 5 medium apples (we used Pink Lady apples), cored and cut into 1/4″ thick slices
- 1/3 cup Cinnamon Lehua Honey (or 1/3 cup Lehua honey and 1/2 tsp cinnamon)
- juice from 1 lemon
- 2 cups toasted malted wheat flakes
- 5 Tbsp butter
- Preheat the oven to 350°F. Grease 4 ramekins (or one pie dish) with 1 Tbsp of the butter.
- Place apple slices, lemon juice, and honey in a medium bowl and stir to coat the apples evenly.
- Melt remaining 4 Tbsp butter. Add malted wheat flakes to the melted butter and stir to coat.
- Spread 1/3 of the wheat flakes evenly in the bottom of the ramekins. Take 1/2 of the apple mixture and lay out in a layer in the ramekins. Spread another 1/3 of the wheat flakes on top, then create another layer of apples, and finally top with the remaining wheat flakes.
- Cover ramekins with tented foil. Bake covered for 20 minutes, then remove the foil and bake for another 25 minutes. Remove from the oven and serve warm.