This is similar to Apple Brown Betty which is baked, but this is a quick, allergy-friendly skillet version, and can be made in small batches. It’s a great way to use of stale ends of sourdough bread, but regular bread works great too.
This recipe is dairy, sugar, soy, nut, and egg free, and can be made gluten free as well.
1 medium apple, peeled and chopped
1 tbsp avocado oil, or butter
1/4 cup honey
1/4 tsp vanilla
Pinch of salt
1/4 tsp cinnamon
Dash of nutmeg
1/4-1/2 cup water
2-4 slices of stale bread, coarsely crumbled (for a GF version use gluten free bread)
Peel and chop your apple, heat skillet over medium heat and add your oil and apple. Sauté for a couple of minutes or so, and add the salt, cinnamon, and nutmeg until all the apple pieces are coated. Next add the honey and vanilla, stir quickly so that the honey doesn’t burn, and gradually pour in some of the water to make a sauce. Don’t add all of it unless you need it. Add the crumbled bread and stir until coated and heated through. Serve with ice cream or heavy cream if you can have it. Makes 2-3 servings.