Crumb Topped Apple Betty

A version that uses rice.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Crumb Topped Apple Betty

2 cups canned apple sauce
2 cups cooked rice
1/2 cup brown sugar
Juice of one lemon
1/2 tsp. cinnamon
1/3 cup chopped nuts
1/4 cup melted butter
4 graham crackers, rolled into crumbs

Combine apple sauce, sugar, lemon, cinnamon, nuts and melted butter. Spread half the cooked rice in a shallow, greased baking dash (10 x 6 x 2″). Cover with half the apple sauce mixture. Repeat procedure with remaining rice and apple sauce mixture. Cover with graham cracker crumbs and bake at 350 degrees until crumbs are browned, about 15 minutes. May be topped with whipped cream when ready to serve.

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