Apple Betty
This comes from the 2006 october issue of family circle magazine and uses a crumbled prepared pound cake to simplify the recipe.
Steps
Heat oven to 350 degrees.
Coat a 2-qt deep baking dish with nonstick cooking spray.
Set aside.
Place half of pound cake in a food processor.
Pulse until no large pieces remain.
Add second half of pound cake and pulse until crumbs are formed.
Transfer to a large bowl.
Stir in melted butter , almonds and 1 tsp pumpkin pie spice until blended.
In a second large bowl , combine apple slices , blueberries , brown sugar and remaining tsp pumpkin pie spice.
Toss to combine.
Sprinkle c of crumb mixture into bottom of prepared dish , coating evenly.
Top with half of the apple mixture and half of the remaining crumb mixture.
Repeat , ending with remaining crumb mixture on top.
Dot top of mixture with the cold butter pieces and cover dish with foil.
Bake at 350 degrees for 30 minutes , then uncover and continue to bake for another 30 minutes.
Remove from oven.
Cool at least 15 minutes before serving with ice cream on the side , if desired.
Ingredients
poundcake, unsalted butter, sliced almonds, pumpkin pie spice, rome apples, fresh blueberries, light brown sugar, vanilla ice cream