Good afternoon my friends!  I have not been doing much baking with this cold, you know, sugar is not good for colds.  But, I was looking through some of my discs of pictures that I brought from home, and I found a picture of my Brown Betty that I had made.  This recipe is as easy as can be, and as yummy as it sounds.  I got this recipe from page 71 of Company's Coming most loved treats, put out by a great Canadian cook, Jean Pare.

Brown Betty

6 cups peeled, cored and sliced cooking apples ( such as McIntosh or Granny Smith- my favorite)
3/4 cup white sugar

Streusel Topping

1 and 1/4 cups flour
3/4 cup brown sugar, packed
1/2 tsp. salt
1/2 cup hard margarine (or butter) cut up.

Place apple slices in ungreased shallow 3 quart ( 3 L ) casserole.  Sprinkle sugar over top.

Struesel Topping :  Combine flour, brown sugar and salt in medium bowl.  Cut in margarine until mixture resembles coarse crumbs.  Scatter evenly over apple.  Press down lightly.  Bake, uncovered, in 375 degree F ( 190 degree C )  oven for about 40 minutes until apple is tender. 

Serves 8.

Note : For Fresh Fruit Betty, omit apples, and use fresh peaches, peeled or sliced, or fresh apricots, quartered.  Bake as directed.
           For Fresh Rhubarb Betty, omit apples, and use same amount of sliced fresh or frozen rhubarb, adding 1/2 cup more sugar.  Bake as directed. (My friend used this recipe, and used fresh blueberries.)

Here is my picture of Brown Betty - served warm with ice cream, but also good with whipped topping, and also served cold.

Enjoy!!!