Apple and black currant brown betty from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 92) by Cory Schreiber and Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla bean ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beebopalulu on December 02, 2019

    Love the combination of the currants and apples, needs to cook longer though to bring out the caramel flavours in the apple. Also, not certain that the bread crumbs need to be layered - they are really just best on top where they are crunchy. The bottom and middle layers just get soggy.

  • TrishaCP on October 02, 2017

    Another delicious dessert from this book. We used vanilla wafers instead of the graham crackers, and they worked well with the tart punch of the black currants. The recipe calls for mixing apple juice (or cider) along with lemons and spices into the fruit mix before assembly- but the amount of the juice made it way too watery so I used a slotted spoon to drain the fruit before assembling it. (I would skip the juice next time and use all of the other components.) You are warned that this is best eaten day of, and it is definitely best eaten day of to avoid sogginess.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.