Summer absconded in the night.
And it’s now officially autumn. I know it’s official because I can bear wearing long pants again, and the hot coffee drinks look awfully tempting on cafe menus. It’s official because we just piled the comforter back on the bed and the white shaggy rug has been restored to its rightful place in the living room.
Do you know what this is like for a born-and-bred Californian? For TWO born-and-bred Californians, for Chris not only grew up in California, he grew up in Southern California, even more infamously unvaried. How can I possibly begin to describe the strangeness of this change we’re undergoing? Is this normal? Is this how it usually goes?
“Yup,” everyone tells me. “This is how it usually goes.”
Okay, okay, so I’ll calm down and just roll with it. Even though I’m actually terrified inside of what the rest of the year has in store for me, Winter Neophyte that I am. Us coastal Californians, we live so obliviously of the weather.
Now what is a brown betty, you ask? Good question.
It’s an ADORABLE dessert, a cousin of the cobbler and the crumble and the crisp even, one of those utterly, classically American baked things that I’d never heard of before. Actually, I may have read about them once, and laughed at the utter simplicity of the recipe.
And while you can fill them with any of your favorite fruits, it’s fall, which means apples. Apples and brown sugar and cinnamon. Mmmm. The smell that wafted into the living room inadvertently got me thinking about Thanksgiving… and DAMN, plane tickets are expensive.
LITTLE BROWN BETTYS
Adapted (not really) from Gourmet
Serves 6
Ingredients:
6 Tbsp unsalted butter, melted
1 tsp granulated sugar
6 slices white sandwich bread, crusts removed
2 medium apples (I used a honeycrisp and a macoun)
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/2 cup panko
whipped cream or plain yogurt (if you want to call it breakfast, as I did this morning)
Directions:
Preheat oven to 350 degrees F. Lightly butter six muffin cups with some of the melted butter. Sprinkle granulated sugar among the cups.
With a rolling pin, roll the bread into flat pieces. Brush both sides with more of the melted butter, and gently place into muffin cups.
Peel and slice the apples into 1/2-inch pieces. Stir together with brown sugar and cinnamon, and toss to coat. Stir in the panko and remaining butter. Divide the apple mixture among the six cups (they will probably be heaping, but just cram them in)
Cover pan with foil and bake 30 minutes. Uncover pan and bake another 20 minutes, until the apples are tender. Let cool for a few minutes before removing from pan.
I thought I was excited for fall and the change of seasons until I woke up today and had to walk to school with grey, chilly overcast skies that were verging on misty rain. Not okay anymore.
Haha, and I had just brushed over the only brown betty recipe I’ve heard of or seen before this post– the same smitten kitchen one you linked to. They do sound awesome though, and I really want to start making some baked apple treats. With the crummy weather today came the urge to eat spiced, warm baked goods from the oven. I guess maybe it’s a little (only a little though) okay that the seasons are changing, after all…
Aw, I totally remember those walks to school in the cold. Cheer up and make something sweet! (I totally agree, getting to bake again is an awesome consolation.)
I hear you, sister. As a born-and-bred Southern Californian myself, I was surprised at the sudden nip in the air and the leaves that were actually turning brown and falling this last week. Which, of course, I agree, means apples.
I realize more and more just how unique California is! I don’t know about you, but leaving it only reinforces how much I love it. (I’m such a California girl.)
I heartily recommend this! They’re almost like min-apple pies! I thoroughly enjoyed one for dessert, and another for breakfast.
Oh, and those photos are lovely, Linda.
I have the opposite experience–after growing up in the midwest, California seasons are ultra-weird. Fall–my favorite season–isn’t snappy and fragrant, but warm and bright, and forget rain. Can we switch places?
Those brown bettys look great! All you need is some cider for an entirely apple-based snack.
Haha! Yes, the weather can definitely get tiring in California. I’ll think about switching places with you come December, how about that?
Loving your blog and the photos are just beautiful – well done, and waiting eagerly for more!
Thanks for the kind feedback Nileema!
Your photos always make me feel like I’ve got to do that recipe now. This sounds just perfect for fall. And I love how cute these little pockets look! I’m a fan of all things miniature in fact. That, with maybe some mulled cider, will be wonderful on a chilly fall evening. I’m already planning ahead for cool weather when I get back to London next week, this is on my list!
wow, from Singapore to England must be quite the weather change. I hope your autumn is full of baked goods!
What a fun recipe, I have never made a brown Betty! I love this time of year, cool weather, and lots of baking with apples makes me happy:-) This recipe would be perfect for when I travel, a perfect on the go treat! Take care, Terra