apple brown betty with rum whipped cream

6 servings
1 cup All-purpose flour
¼ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¾ cup Sugar
8 tablespoons (1 stick) unsalted butter, chilled, cut into 1/2" piec
4 eaches Slices firm-textured bread; crusts removed
1 cup Raisins
3 eaches Granny Smith apples; peeled, cored, and cut into 1/2-inc pieces (about 1-1/2 pounds) RUM WHIPPED CREAM:
1 cup Heavy cream
2 tablespoons Sugar
2 tablespoons Dark rum

To make the apple brown betty: Preheat the oven to 350 degrees.

Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut it into the flour mixture, using a pastry blender, until the mixture resembles coarse crumbs. Cut the bread into 1-inch-square pieces.

Soak the raisins in boiling water to cover for about 5 minutes, until plump, the drain them. Combine the bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the prepared baking dish with ¾ cup of the flour mixture, add the apple mixture, and top with the remaining flour mixture. Bake, uncovered, in the preheated oven until the top of the brown betty is crisp and golden and the apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum.

Serve the betty warm, with the rum whipped cream. Serves 6. Sorce: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

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