HASKAP Brown Betty
This simple and classic desert showcases the flavor and colour of Rosy Farms’ Haskap Fruit. Apples from Steve & Dan’s BC Fruit complement the haskaps perfectly.
PERFECT FOR FAMILY GATHERINGS, OR ANY TIME YOU NEED A TREAT!
Important Partners: Mushrooms & Thyme
ESTIMATED TIME
Prep Time: 15 min Make time: 45 to 55 min
MAKES:
1 large 12” Pan or 8 ramekins
KITCHEN EQUIPMENT:
Small & medium mixing bowls, 12 casserole tray
Ingredients
1 cup haskap berries, fresh or frozen
3 apples, peeled, cored and cut into ½” cubes - Granny Smith or McIntosh work best- Check out Steve & Dan’s BC Fruit
¼ sugar
½ tsp. lemon zest (optional)
Combine the fruit, sugar and zest in a casserole dish. There should be about 1 1/2 inches of space left on top. Set this aside while you make the topping.
Topping
½ cup quick oats, not instant
2/3 cup brown sugar, packed
½ cup all purpose or whole wheat flour
1/3 cup butter at room temperature
Blend the topping ingredients in a small bowl with a pastry cutter or a fork until it forms small balls. Sprinkle it evenly over the top of the haskap/ apple mix.
Baking Instructions
On the center rack of the oven at 375 degrees for 45 to 55 minutes. When the Betty is bubbling in the middle you know the fruit is cooked. Remove it from the oven and let it sit until it cool slightly. Serve warm or cool, on its own or with a scoop of vanilla ice cream.
Individual Desserts
This dessert can also be made in individual 3 ½” ramekins. Mix the fruit in a large bowl and then distribute evenly between 8 ramekins. Divide the topping evenly over the fruit mixture. Place the 8 ramekins on a cookie sheet and bake on the middle rack of the oven at 375 degrees. Check after 25 minutes. When the center of the dessert is bubbling, the desserts are done. Let then cool on the cookie sheet. They will sink slightly in the middle, which leaves room for a scoop of ice cream or dollop of whipping cream. You can serve the dessert without any extra topping.
