Skillet apple brown betty with golden raisins and Calvados from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • amandabeck on February 11, 2022

    The apples never reduced or get sticky, so when it came time to deglaze the pan with calvados I would have just been pouring liquid into more liquid. The bread topping was interesting and tasty, I can see how this dish would have helped families economize as it was a clever way to use up bread. That said, I prefer the oven-baked version of this dish or oat-based apple crumbles and wouldn't make this again.

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