Apple Currant Betty Crisp
- 480 g Tree Top Apple Dices, Low Moisture or Evaporated, rehydrated
- 21 g Tree Top Apple Juice Concentrate reconstituted with 89 g water
- 114 g butter
- 262 g bread crumbs
- 340 g red currant jelly
- 56 g dry sherry
Preheat oven to 375 F. Rehydrate apples in reconstituted apple juice concentrate for at least 5 minutes. Drain well.
Grease 8″x 8″ pan and dust the bottom with half of the bread crumbs. Cover bread crumbs with bits of shaved butter. Top with a layer of apples. Spread thin layer of currant jelly over the apples. Dust over jelly with remaining bread crumbs and remaining butter.
Cover and bake 15 minutes. Remove cover and continue to bake 30 minutes. Sprinkle the sherry over the top and bake another 5 minutes, or until top is golden and the apples soft.