Little Brown Betty's

Little Brown Betty’s

Makes 6 individual desserts

Small, individual desserts feel very special. These buttery apple Bettys have the added bonus of being pantry-friendly, too. To make the “crust,” roll out slices of good quality sandwich bread and fit them into the muffin cups. Then fill them with diced Gala apples laced with cinnamon, brown sugar, and the Japanese bread crumbs known as panko (left over from Pork Katsu with Quick Carrot Pickles), which add a little crunch and help soak up the apples’ sweet-tart juices.

3/4 stick unsalted butter, melted
1 teaspoon granulated sugar
6 slices white sandwich bread, crusts removed
2 Gala or Fuji apples
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 cup panko (Japanese bread crumbs)
equipment:a muffin pan with 6 (1/2-cup) muffin cups

Accompaniment: whipped cream

Preheat oven to 350°F with rack in middle.

Lightly butter muffin cups with some of melted butter, then sprinkle with
granulated sugar.

Roll bread slices with a rolling pin to flatten. Brush both sides with some
of remaining melted butter, then gently fit into muffin cups.

Peel apples and cut into 1/2-inch pieces. Stir together with brown sugar and
cinnamon, tossing to coat. Stir in panko and remaining melted butter. Heap
apple mixture into cups, pressing gently.

Cover pan with foil and bake 30 minutes. Uncover and bake until apples are
tender, about 20 minutes more. Let stand 5 minutes before removing from pan.

Serve warm or at room temperature.