This recipe was clipped from a magazine, date unknown but the recipes in this collection were mainly from the 1950s through the 1980s. Recipe is typed below along with a scanned copy.

Apple Brown Betty

1/3 cup melted butter or margarine
2 cups soft cornbread crumbs, toasted
3 cups pared, sliced tart apples
2/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice
1/3 cup water

Add melted butter to cornbread crumbs; toss with fork to mix thoroughly; toast in skillet over low heat until golden brown. Combine apples, sugar, salt and spices; mix well. Spread a layer of toasted crumbs in bottom of 1 1/2-quart greased casserole. Add layer of apple mixture. Continue until all ingredients are used, ending with crumbs. Combine lemon juice and water; pour over all. Bake at 350 degrees for 1 hour. Serve with plain cream. Makes five to six servings.

FROM PARADE’S TEST KITCHEN