Joleen’s Easy Apple Brown Betty


Not only is Joleen Kinakin an amazing resource for helping students with grants, loans, scholarships and budgetting,

but she is also the cook and coordinator for the Castlegar Dinner Club.  Her crew made this easy, nutritious dessert and you can too!

Easy Apple Betty


6 – 8 apples, peeled and sliced

Cinnamon – sprinkle to taste


½ cup butter, room temperature

1 cup brown sugar

¾ cup flour


Fill small cake pan with sliced apples.  Sprinkle with cinnamon.  If apples are tart, you might want to add a small amount of sugar on top too.  Omit sugar if already using sweet apples.

Crust – cream butter and brown sugar together.  Add flour and mix with a fork till crumbly.  Sprinkle over top of apples and firmly pat down.  Bake at 350⁰ F for 40 mins.  Serve warm with whipping cream or ice cream.  Serves 6 – 8.

Note:  I like to use several different types of apples and may even throw in a pear.   Basically, I simply cut up apples and fill the cake pan (9×12) til about ¾ full and top with crust.  Looks messy but tastes great!

Variation for Top Crust:

Apple Crisp – Replace the above top crust recipe with:

1/3 cup all-purpose flour

1 cup uncooked old-fashioned rolled oats

1/3 cup brown sugar

1/3 cup white sugar

6 Tablespoons butter,  cut into small pieces

Combine flour, oats, and brown sugar in a large bowl until well-combined.  Add in pieces of butter and use a fork (or your hands) to combine mixture until it becomes crumbly.  Sprinkle mixture over top of apples. photo-6  AppleCrisp

Nutrition Facts:

  • The active principles in the cinnamon spice are known to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties (who knew?)
  • Cinnamon has the highest anti-oxidant strength of all the food sources in nature
  • Apples with the skin on are a great source of fibre and vitamin C and they are a natural breath freshener!

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