Put end-of-season to work with this Apple Brown Betty with Rosemary recipe. By Susan Belsinger (photo, too)

Apple Brown Betty with Rosemary Recipe

Crisp fall apples taste good with a sprinkling of robust herbs like rosemary or sage. This dessert is generally layered with breadcrumbs on the top, which get crispy, but it is easy and equally tasty to just toss everything together.

Serves 8 to 10

5 large apples, peeled if desired, cored and sliced thin
Juice of 1 lemon
5 slices whole wheat bread, torn or cubed into bite-sized pieces
1 cup packed brown sugar
1 teaspoon cinnamon
8 tablespoons unsalted butter, melted
About 10 sprigs rosemary, 1 1/2- to 2-inches long
1/2 cup apple cider or juice

Heat oven to 375 degrees Fahrenheit. Generously butter a 2-quart ovenproof dish; set aside.
In bowl, toss apple slices with lemon juice. Add breadcrumbs, sugar, cinnamon and butter, and toss well.

Place rosemary sprigs in prepared dish and cover with apple mixture. Pour apple cider over all.

Bake 30 to 40 minutes, or until top crumbs are browned and fruit is tender. Cool on baking rack for at least 15 minutes before serving hot, or serve warm, or at room temperature.

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