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American Classics by Editors of Cook's Illustrated Magazine

Serves 4 TO  6

This dessert should be served warm, ideally with a scoop of vanilla ice cream.

1 1/2  pounds Granny Smith apples (about 3 medium)
1 1/2  pounds Mclntosh apples (about 3 medium)
1 1/2  tablespoons lemon juice
1/4  cup (1 3/4 ounces) granulated sugar
1  tablespoon all-purpose flour

6  slices (about 6 ounces) firm white sandwich bread (such as Pepperidge Farm)

1/4  cup packed (1 3/4 ounces) plus 2 tablespoons packed dark brown sugar
2  tablespoons granulated sugar
1/4  teaspoon ground cinnamon
5  tablespoons unsalted butter, melted

1. FOR THE FILLING: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Peel, quarter, core, and cut the apples into 1-inch chunks. Mix the apples with the lemon juice, sugar, and flour in a medium bowl.

2. FOR THE TOPPING: Tear the bread into large pieces and pulse in a food processor to yield 3 cups of very coarse crumbs. (Most pieces should be about the size of a peanut.) Toss the bread crumbs, sugars, cinnamon, and melted butter in a medium bowl. Rub with your fingers to combine.

3. TO ASSEMBLE AND BAKE THE BETTY: Place the apple filling in a 9-inch square pan. Sprinkle the topping evenly over the fruit, making sure that all the fruit is covered. Cover with aluminum foil and bake until the apples in the center of the pan are tender when pierced with the tip of a knife, 45 to 50 minutes. Remove the foil and increase the oven temperature to 400 degrees. Bake until the topping is browned and the juices bubble, about 10 minutes. Cool slightly on a rack and serve warm.


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